High pectin fresh cranberries make this jam fool proof. You’re going to love this homemade small batch spiced cranberry jam recipe!
If you like this recipe, check out my Perfect Cranberry Sauce next!
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If you have never made homemade jam before, this is where to start. Fresh cranberries are high in pectin. Just add sugar and they naturally thicken to perfect jam consistency. Its gorgeous red color makes it perfect for holiday gift giving. Gift a small jar with a homemade (or store bought) loaf of sourdough.
My cranberry jam gets some extra flair from apple cider and a hefty dose of pumpkin pie spice. Which is not just for pumpkin! It’s a warm blend of cinnamon, ginger, nutmeg, cloves and allspice. These cozy spices really enhance the tangy flavor of the fresh cranberries.
More cranberry recipes
Ingredients for cranberry jam recipe
- Fresh Cranberries – This recipe is tested for 6 cups of fresh cranberries. You can easily scale the recipe to use less or more.
- Sugar – The ratio I think works well is 1:2 for this jam. So use 3 cups of plain white sugar for 6 cups of fresh cranberries.
- Apple Cider – I think apple cider and cranberries always make sense together. The perfect fall pairing. But cranberry and orange are probably most often paired. So feel free to replace the apple cider with orange juice!
- Pumpkin Pie Spice – In this case, forget about the pumpkin in the name. Using this spice is easier then mixing and matching a bunch of individual warm spices. Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, cloves and allspice.
Instructions
In a large pot combine the fresh cranberries with the sugar, apple cider and pumpkin pie spice. Bring to a boil over medium-high heat, stirring occasionally. Lower heat and simmer for 15-20 minutes. Remove from heat and allow to cool for a few minutes. Blend until smooth with an immersion blender. Transfer to jars and refrigerate.
Keep scrolling to the bottom for my free, printable recipe card.
Serving suggestions
Besides slathering this jam on fresh buttered bread, I think it’s perfect as part of a cheese board. The gorgeous red color screams Christmas jam and would be stunning as part of a holiday charcuterie board. And here’s some of my recipes to serve with it –
Storage directions
If you know how to can, this would be a terrific jam to do that with. Otherwise in an airtight container, this jam will stay fresh (without canning) in the refrigerator for up to one month. You can also freeze this jam for later use. Once opened after being frozen, it will last for 3-4 weeks in the refrigerator.
Kitchen tools
- I tested this recipe in a pot with glass lid similar to this one
- I love this size of jar for gift giving
- And these jars for storing at home
Cranberry Jam
Ingredients
- 6 cups fresh cranberries
- 3 cups granulated white sugar
- 1/2 cup apple cider
- 2 tsp pumpkin pie spice
Instructions
- Wash the cranberries. Add them to a large stock pot with the sugar, apple cider and pumpkin pie spice. Stir well to combine.
- Heat over medium-high heat, stirring occasionally, until it begins to boil.
- Reduce the heat and place the lid on the pot, but leave it ajar so that steam can escape. Allow the jam to simmer for about 20 minutes, until it has thickened a bit.
- Remove from heat and allow it to cool for a few minutes. Use an immersion blender to blend until smooth.
- Transfer to jars or similar airtight containers. Refrigerate until ready to use. Or once the jam is room temperature, store in the freezer.
Nutrition
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