Fresh Cranberry Jam

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This Fresh Cranberry Jam is the perfect condiment to make and enjoy during all of the fall months.

Fresh Cranberry Jam on Lavash Crackers

You’ll need fresh cranberries for this recipe!  Only fresh cranberries will do for making Fresh Cranberry Jam.

About this time last year I had wanted to make some things with fresh cranberries and found that in early fall you can only find those little guys tucked away in the corner of a gourmet market’s freezer section for $5.99 a bag. Lesson learned, I purchased several bags of the fresh variety last November to store in my freezer for cranberrying all year long.  I’ll definitely do this every year.

Fresh Cranberry Jam

I’m not usually a preserver.  Canning is not a big hobby of mine, but every once in a while I’ll can a little something.  For this Fresh Cranberry Jam recipe, I took the plunge, bought the little jars, looked up the directions in my canning cookbook and I was good to go.

This recipe makes 2 cups. And I really love the outcome of this jam. Though a bit more chunky than a typical jam, this Fresh Cranberry Jam is delicious.  It’s sweet and tasty, and it has fall written all over it.  It’s very good with crackers (I recommend homemade Lavash Crackers), and it’s perfect to spread on toast for breakfast too.  Swirl it into your oatmeal on a chilly fall morning.  Making Fresh Cranberry Jam is worth a try, and it makes a good hostess gift too.

If you’re looking for more fall breakfast treats, you might also enjoy my very popular Pumpkin Bread recipe and these Apple Cider Waffles.

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Fresh Cranberry Jam

A delicious and easy fresh jam recipe!
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 16 servings (2 cups)
Calories 67kcal
Course Condiments
Cuisine American
Keyword cranberry, jam


  • 1 medium lemon (finely grated zest and juice)
  • 18 ounces fresh or frozen cranberries
  • 1 cup superfine sugar
  • 1 small Granny Smith apple, peeled and cored


  • Grate the zest of the lemon and set aside. Juice the lemon into a small bowl. Rinse the cranberries. Drain well and put them in a non-metallic bowl with the sugar. Add the lemon juice and toss. Cover with plastic wrap, and leave on the counter overnight, turning once or twice.
  • Coarsely grate the apple and put it into a heavy based saucepan with the grated lemon zest. 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.
  • 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).


Serving: 1serving (2 tablespoons) | Calories: 67kcal | Carbohydrates: 17g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 35mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 4.6mg | Calcium: 3mg | Iron: 0.1mg
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  • TK wrote:

    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!