Make Cranberry Jam with Leftover Cranberries!
Make cranberry jam with extra cranberries leftover after Thanksgiving. If your grocery store has cranberries discounted after the holidays, grab some to make your own cranberry preserves to enjoy the rest of the winter!
Process this yummy jam in a hot water bath canner and save those sweet-tart jewels. You can even give a few jars away as homemade Christmas presents…what a sweet gift to receive!
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Never Heard of Cranberry Jam?
That’s ok, I hadn’t either. But while our friends were visiting on Thanksgiving, Terri mentioned that she made fresh cranberry jam by cooking the berries with just enough water in the bottom of the pan to prevent scorching and adding sugar to taste. She didn’t use pectin or process any of the jam but ate it fresh instead. I wanted to make some jam to put up for later, so I started searching for recipes online.
None of my search results were really what I was looking for. There was cranberry jam with apples or lemon juice in it. They didn’t use pectin either.
I started from scratch and created my own recipe. I did use pectin to ensure that the jam set, however, I think that you could make a nice thick jam without the pectin.
Cranberry Jam Recipe
- 24 oz of fresh cranberries (approximately 6 cups whole, fresh berries)
- 1 1/2 cups water
- 4 1/2 Tbsp powdered bulk pectin
- 3 1/2 cups sugar
Fill hot water bath canner and put on high heat. Wash and sterilize 1/2 pint jelly jars and screw tops. Prepare canning lids according to manufacturers’ directions. While the canner of water is heating, prepare your ingredients.
Mix 1/2 cup of sugar and pectin in a bowl. Measure the remainder of sugar into another bowl and set aside.
Wash cranberries and pick out the mushy ones. Put them in a medium saucepan with 1 1/2 cups water.
When the water in the canner is almost boiling, start cooking your jam. Turn heat to medium-high and cook until the berries are soft.
Add the sugar-pectin mixture and stir constantly until fruit reaches a rolling boil.
Add the remaining sugar and stir constantly until jam reaches a full rolling boil. Boil and stir for 1 minute.
Turn heat off and ladle into sterile half-pint jelly jars, leaving 1/4″ headspace. Wipe rim, place metal lid and ring on the jar. Screw on just until tight.
Process in water bath canner for 5 minutes for elevations of 1,000′ or less, 10 minutes for 1001- 6000′, and 15 minutes for over 6000.’
Use a jar lifter to remove the hot jam from the canner. Set on a heavy cloth on the counter to cool. Make sure lids seal. There will be a pinging sound for each lid that seals, and the lid will not move up and down when pressed. Makes approximately 6 half-pint jars per batch.
Have you ever made cranberry jam? I am looking forward to trying some additions to this recipe, such as orange juice in place of water or maybe even the apples one recipe called for.
Try Creating Even More Homemade Jam!
I’ve made quite a few batches of jam over the years. Here are some helpful posts I’ve shared about my experience:
What is your favorite kind of jam?
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Shared on Farm Fresh Tuesdays