Go Back
Christmas Cranberry Jam in a jar is beautifully displayed as the featured image for a festive holiday recipe.

Perfect Christmas Cranberry Jam

This homemade Christmas Cranberry Jam recipe brings a burst of tart-sweet flavor to your holiday table. Easy to make and customizable, it's a delightful alternative to store-bought jam, perfect for spreading on scones or serving with roasted meats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Condiment, Side Dish
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces fresh or frozen cranberries, rinsed and sorted
  • 1 1/2 cups granulated sugar adjust to taste
  • 1 large orange, zested and juiced
  • 1/2 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon ground ginger
  • Pinch of salt
  • 1/4 cup chopped pecans or walnuts optional
  • 2 tablespoons orange liqueur optional

Equipment

  • Large, heavy-bottomed saucepan
  • Wooden spoon or heat-resistant spatula
  • Ladle
  • Canning jars with lids and rings (optional)
  • Airtight containers (if not canning)
  • Jar lifter (if canning)
  • Wide-mouth funnel (optional)
  • Chilled plate for testing doneness
  • Large pot for sterilizing jars (if canning)
  • Small saucepan for sterilizing lids (if canning)
  • Towel-lined surface for cooling jars (if canning)

Method
 

  1. Rinse cranberries thoroughly. Remove any stems or squishy berries.
  2. Carefully zest the orange, avoiding the bitter white pith. Then, juice the orange and set both aside.
  3. In your large saucepan, combine the cranberries, sugar, orange zest, orange juice, water, cinnamon stick, ground ginger, and salt.
  4. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
  5. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, for about 15-20 minutes, or until the cranberries have burst and the jam has thickened.
  6. The jam will continue to thicken as it cools, so don't overcook it.
  7. To test if the jam is ready, place a small spoonful on a chilled plate. Let it cool for a minute, then gently push it with your finger. If it wrinkles, it's ready. If it's still runny, continue simmering for a few more minutes.
  8. Once the jam has reached the desired consistency, remove the cinnamon stick.
  9. If using nuts or orange liqueur, stir them in now.
  10. If canning: Wash canning jars, lids, and rings in hot, soapy water. Rinse well. Place jars in boiling water for 10 minutes to sterilize. Sterilize lids in simmering water.
  11. If canning: Using a ladle and funnel, fill hot jars with hot jam, leaving 1/4 inch headspace.
  12. If canning: Gently tap jars to release air bubbles. Wipe jar rims with a clean, damp cloth.
  13. If canning: Place lids on jars and screw on rings until fingertip tight.
  14. If canning: Lower jars into boiling water bath, ensuring water covers jars by 1 inch. Boil for 10 minutes.
  15. If canning: Turn off heat and let jars sit in water for 5 minutes. Remove jars and place on a towel-lined surface to cool completely.
  16. If canning: Check seals after 12-24 hours by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. If the lid flexes, refrigerate and use within a few weeks.

Notes

For a spiced cranberry jam, add a pinch of ground cloves, allspice, or nutmeg. Try adding 1 cup of peeled and chopped apples for cranberry apple jam or replace half the cranberries with raspberries for cranberry raspberry jam. For a sweet and spicy kick, add 1-2 finely chopped jalapeños (seeds removed for less heat). Properly canned jam will last for at least 1 year in a cool, dark place. Uncanned jam can be stored in an airtight container in the refrigerator for up to 2 weeks, or frozen for up to 3 months.