Sweet Christmas Cranberry Jam
That Time The Kitchen Smelled Like Christmas
Alright, friend, let me tell you—Sweet Christmas Cranberry Jam always takes me back to last year when my nephew decided cranberries would make good marbles (they don’t). The whole kitchen turned into a cross between a berry battlefield and Santa’s test kitchen. But, honestly, the scent that swirled through the house? Utterly worth every rolled cranberry.
If you’ve ever wanted to bottle up that December magic (with a bit of sticky floor chaos thrown in), this jam’s for you. And if you mess up the first batch, join the club. I actually did—turns out, you should watch the pot at the end, not your phone.
Why You’ll Love This (Besides Eating It)
I make this jam when I need a quick win—like when someone texts, “We’re on our way!” and your pantry looks a bit sad. My family goes bonkers for this stuff because it’s not just for toast—my sister dumps it over ice cream (which I mocked until I tried it…then apologized). Also, it saves your tail when you forgot to buy something for the neighbors. I’ve made it when my berries were starting to look dodgy; still delicious. And one year, I ran out of sugar halfway through, looked up substitutes (which didn’t quite work—more on that much later), but it still tasted okay in oatmeal.
Here’s What You’ll Need (ish)
- 3 cups fresh or frozen cranberries (I grab fresh, but frozen work; just don’t thaw them first)
- 1 3/4 cups sugar (granulated, but I once threw in half brown sugar when I ran out—kinda caramelly but good)
- 1/4 cup orange juice (boxed is fine, but when I’m feeling fancy I squeeze a real orange)
- 1 tablespoon orange zest (optional, unless you’re zest-obsessed like my aunt)
- 1/2 cup water
- 1/2 teaspoon ground cinnamon (but honestly, any warm spice—nutmeg, a pumpkin spice blend—does the trick)
- Pinch of salt (I never measure, just a dab with my fingers)
- Optional: a dash of vanilla extract at the end (I sometimes forget this and it still turns out nice!)
How to Actually Make It (Real Talk)
- Toss cranberries, sugar, OJ, water, zest, cinnamon, and salt in a big-ish pot. I like my old battered Dutch oven, but any saucepan works. Stir everything together. Admire the color (or not—go on, it’ll get prettier).
- Turn the stove to medium. Watch the sugar melt and cranberries start popping—gently mash them if you get impatient (I 100% do). It gets noisy here, and sometimes messy if you’re over-enthusiastic.
- Bring it to a boil, then drop down to a simmer. Let it bubble—15 minutes or so. At this point, it’ll look thickish, but don’t panic if it’s runny; it does set up as it cools. This is where I sneak a spoonful (blow on it first!).
- Take off the heat. If using vanilla, splash it in now. Stir up a storm. If you like a smooth jam, mash more, or leave it chunky—totally your call.
- Ladle into jars or, more honestly, whatever heat-safe containers you’ve got. Let cool, lid up, and pop into the fridge.
What I’ve Figured Out After a Few (Messy) Tries
- If you overcook it, it can get a bit too thick—think gluey. I did that once; not my best work. But it’s still good on porridge!
- A little orange zest goes a long way. First time, I zested like there was no tomorrow—whoa. Dial it back unless you want a citrus punch in the face.
- If you swap in brown sugar, stir more. It melts a bit slower and, actually, sometimes clumps up (but nothing a fork can’t fix).
Some Variations (and One Dud)
- I’ve tossed in a handful of chopped dried apricots—surprisingly lovely, kinda chewy but delightful.
- One time I used maple syrup instead of sugar. Didn’t set as well, and was a bit too sweet for my taste, but my neighbor loved it.
- Tried letting it cool in a loaf tin and slicing it—nope. Sticks like mad, don’t recommend (unless you’re desperate).
If You Don’t Own a Fancy Jam Pot
Any medium saucepan does the trick. I’ve done this in the same dodgy pot I make mac and cheese in—worked fine (just maybe don’t make cheesy jam). No strainer? Just leave it chunky. Actually, I think it’s tastier with some whole berries left in.
How To Store Your New Favorite Jam
Jam keeps in the fridge, covered, for up to two weeks—though honestly, in my house, it never lasts more than a day or two. If you want to freeze it, use a freezer-safe container, and it’ll hang out there for 2-3 months (supposedly, but mine gets eaten or given away quicker).
How Do I Serve This? Here’s What We Do
I started out slathering this on buttered toast, then ended up spooning it into oatmeal. My mum loves it beside roast turkey at Christmas dinner; my brother just eats it with a spoon. Oh, and a friend smeared it on brie at a party once—fancy and delicious! Here’s a link if you want some brie-serving inspiration: Festive Baked Brie Ideas.
Pro Tips (aka Stuff I Learned The Hard Way)
- Don’t skimp on the simmer time—once I rushed it and ended up with runny jam puddles. Still tasty, just not very jammy.
- If you’re zesting a citrus and get some pith mixed in, it’ll go a bit bitter. I always do, but you might want to be more careful than me.
- Don’t wander off during the boil and check your wallpaper list on Pinterest (I did, and got burned fruit at the bottom).
FAQ (Because Folks Actually Ask These)
- Can I use frozen cranberries?
Yep, that’s what I grab half the time! No need to thaw—saves you time (and stops them rolling onto the floor, mostly). - Can I make this less sweet?
Totally; I’ve cut the sugar down to 1 cup before, and it’s still jam, just more tart. My kids make faces, though. - Do I need to sterilize jars?
If you’re keeping it for more than a week, yes, but truth be told, I just run jars through the dishwasher and call it a day if I know it’ll get eaten quickly. - Will this set like store jam?
Kinda, though not as rubbery. If you want the super-set type, you can add commercial pectin—I never bother. For tips on homemade pectin, this guide’s decent: Homemade Pectin Guide. - What if my jam turns out too thick?
Add a splash of water and reheat (gently). Or just use it in muffin batter—that’s what I did; made them pink and lovely.
And if you end up wearing cranberry stains on your sleeves, well, consider it a badge of festive honor. Everyone expects a bit of chaos around Christmas, don’t they?
Ingredients
- 3 cups fresh or frozen cranberries
- 1 1/2 cups granulated sugar
- 1/2 cup orange juice (freshly squeezed)
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 medium apple, peeled and grated (about 1/2 cup)
Instructions
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1In a medium saucepan, combine cranberries, sugar, orange juice, and grated apple. Stir well.
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2Place over medium heat and bring to a gentle boil, stirring occasionally until the cranberries begin to burst (about 10 minutes).
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3Add orange zest, cinnamon, cloves, and allspice. Continue to simmer, stirring often, until the jam thickens (about 15 minutes).
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4Remove from heat. Mash mixture slightly, if desired, for a smoother texture. Allow to cool for 10 minutes.
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5Transfer jam to sterilized jars, cool completely, then refrigerate. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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