Fresh Cranberry Jam

This recipe has been featured in a post on The Recipe Girl Blog: Dare You to Make Fresh Cranberry Jam with Lavash Crackers

Yield: 2 cups

Prep Time: 45 min + sitting time

Cook Time: 30 min

Fresh Cranberry Jam

Very easy to make. Such a satisfying feeling to have some homemade jam around the house!


1 pound + 2 ounces frozen or fresh cranberries
1 cup superfine sugar
1 medium lemon (finely grated rind and juice)
1 small Granny Smith apple, peeled and cored


1. Grate rind of lemon and set aside. Juice lemon into small bowl. Rinse berries. Drain well and put them in a non-metallic bowl with the sugar. Add lemon juice and toss. Cover with plastic wrap, and leave on counter overnight, turning once or twice.

2. Coarsely grate the apple and put it into a heavy based saucepan with the grated lemon rind. Strain in all the juice from the berries- scrape out all of the sugary stuff and add it to the pan. Add two big spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup of water and simmer 20 to 30 minutes, or until the apple is very soft and the mixture has thickened. Add the rest of the berries and heat through for 10 minutes.

3. Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple of months, but once open it should be kept in the fridge and used up fairly quickly.


*If you don't have superfine sugar in your pantry, swirl some regular granulated sugar in your food processor for about a minute to create superfine sugar).

Source: (Adapted from Falling Cloudberries (and 101 Cookbooks))

One Response to “Fresh Cranberry Jam”

  1. postedFeb 13, 2012 4:58 PM

    I made this for a valentine’s breakfast this year. My mom has since passed away but on this forthcoming day of love, it reminded me of all she taught me in the kitchen and how to can and make jams/jellies. Thanks for a fullproof recipe!

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