Fresh Cranberry Jam, only 3 ingredients and ready in 14 minutes or less, sweet, tart and oh so delicious!
Thanksgiving is right around the corner and on everyone’s table has to be some cranberry goodness! Cranberries seem to be a huge Thanksgiving fruit but I think they really are special all through the holidays! That bright red color of this fresh cranberry jam just screams Christmas morning to me! Not overly sweet with a nice tart kick we love from cranberries, this fresh cranberry jam is ready in under 14 minutes and has only three ingredients! Skip the canned stuff this year, and make your own!
Oh so festive, I have been having it every morning lately spread on these warm corn muffins or slathered on some thick sliced raising bread, YUM! The inspiration for this recipe comes from POPSUGAR.
Fresh Cranberry Jam
Ingredients
- 12 oz fresh cranberries
- 2 Cups granulated sugar
- 1/4 Cup water
Instructions
- Place all ingredients into a large sauce pot. Cook over medium high heat until cranberries pop and become softened, 7-9 minutes. Stirring occasionally.
- Take off of heat and using an immersion blender (or regular blender) blend cranberries until smooth. Return to heat over medium low heat and let thicken about another 3-5 minutes. Stirring occasionally.
- Jam is ready when it coats the back of a spoon and isn't runny. Let cool slightly and pour into desired containers. Serve immediately or store sealed in the fridge, enjoy!
Nutrition
Step by Step Directions
Place all ingredients into a large sauce pot.
Cook over medium high heat until cranberries pop and become softened, 7-9 minutes. Stirring occasionally.
Take off of heat and using an immersion blender (or regular blender) blend cranberries until smooth.
Return to heat over medium low heat and let thicken about another 3-5 minutes. Stirring occasionally.
Jam is ready when it coats the back of a spoon and isn’t runny. Let cool slightly and pour into desired containers. Serve immediately or store sealed in the fridge, enjoy!
Look at that gorgeous bright red color! I love it. It is soooo good, slightly more tart than sweet so if you like it more sweet, add another 1/2 Cup of sugar! What is your favorite way to use cranberries for the holidays??
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Comments & Reviews
Erica@RaisingMunchies says
This is so simple and looks AMAZING. I will have to try it. Followed you over from Much Ado About Monday.
Mien says
Thanks for the recipe. Do you think you can make this with any other fruit this quick?
I never ate cranberry’s before, so I don’t know if I like it.
Dana DeVolk says
I’m really not sure, I think they get super thick fast from the natural tartness of the cranberries. If you love berries in general, you will love this!
Kristen says
I just made this – and it’s beautiful and so yummy!! I’m thrilled with how quick and easy it was to make on the spur of the moment. I used orange juice instead of the water because the juice was still out on the counter after making another recipe – mmm! Will be great with biscuits for a Christmas brunch tomorrow! =)
Dana DeVolk says
Ooooh, Cranberry Orange Jam… yummmm, I’m trying that next time!
Paula says
Can this be processed and sealed instead of keeping ones not in use in the fridge?
Dana DeVolk says
I haven’t tried that, so I can’t say for sure, sorry!
Barbara says
Can you make a sugar free version?
Dana DeVolk says
I have never tried that, sorry!
Paul R says
Just finished making this (used orange juice instead of water) and am now enjoying a PB&J with what would not go in the jars ☺. I am trying the canning route with a couple of the jars. We shall see how it goes. It is QUITE delicious. Thanks for the recipe.
Dana DeVolk says
Sounds so good! Please let us know how it cans, thanks so much!!
Nancy says
Did you find out about processing the jam for longer keep time
Cindy H says
How many jars does it make and what size please? Thanks.
Theda Tallman says
I was also wondering how many jars I’d need and how long will it last in the fridge?
Judy Nichols says
I don’t see why you couldn’t process this just like an ordinary jam or jelly with a water bath or pressure cooker process. But I don’t think I would just “can” it without processing it. Too much of a chance to get food poisoning or something even worse.
Judy says
I LOVE cranberries and made this today for the first time. It’s delicious, had some over plain greek yogurt and I can’t wait for breakfast so I can spread it on an english muffin.
Dana DeVolk says
Sounds amazing!
Carol Headrick says
I tried this recipe today. Delicious and incredibly easy. Can this recipe be safely doubled?
Dana DeVolk says
YES! So glad you liked it.
Hannah says
Looks so good! About how many cups does this recipe make?