Simple and delicious, this easy homemade cranberry jam only needs a few ingredients, requires no added pectin, and is a great way to preserve your cranberry harvest!

We never lack things to do in the winter months. While the garden is put to bed long before the snow typically starts flying, there's still plenty to do on the homestead. From keeping the fire tended to making soap and crocheting, making homemade jams and canning other things is something I enjoy doing during the winter. It keeps the house warm and humidified when I actually need it instead of in the heat of the summer.

Cranberries are something we enjoy every year. We use them to make plenty of cranberry recipes like cranberry jello salad, cranberry sauce, and even pickled cranberries this year. While I usually buy a ton, freeze cranberries, and dehydrate cranberries to enjoy later in the year, I've wanted to change things up a bit this year and try some new things.

We always make plenty of my favorite Christmas jam for gifts and, while the main flavor in that is cranberry, this cranberry jam recipe is a bit different and doesn't call for any out-of-season fruits like the Christmas jam does.

That doesn't mean it's lacking in flavor, though. It's a mix between the delicious Christmas jam and the wonderful cranberry sauce with its own mixture of sweet, tart, and just the right amount of spice. It smells amazing cooking in the kitchen and turns into a delicious spread.

And since cranberries are so high in pectin, this does not need any additional pectin in order to set up, just simple ingredients, which is nice.

Ingredients for Cranberry Jam

Cranberries - fresh cranberries work best as frozen won't yield as much jam, but you can use frozen cranberries as well.

Sugar - You can change the amount to your liking, but the sugar really helps cut back on the tartness of the berries. Note that you can technically omit all of the sugar and it will still be safe to can.

Lemon Juice - the juice from one lemon or some pre-bottled lemon juice will work!

Cinnamon, ginger, and cloves - helps bring all the flavor of the cranberries together and give it just the right amount of spice.

Orange zest - zest from one orange.

Water.

How to make Cranberry Jam

This is probably the easiest jam you'll ever make full measurements and instructions can be found in the recipe card at the end of this post.

Prepare jars and canner. Wash jars and lids in hot soapy water, rinse and place jars in a canner full of water, place the lid on the canner, and heat on medium heat to allow the jars to sterilize. You should do this whether you plan to can the jam or not.

Combine ingredients. In a large, heavy-bottomed saucepan combine cranberries, sugar, lemon juice, cinnamon, ginger, cloves, and water and bring it to a boil over medium-high heat, stirring to dissolve the sugar. Using a potato masher, an immersion blender, or the back of a fork, you can mash up the ingredients to give it a more jam-like consistency, but the good news is the cranberries will burst pretty easily on their own.

Boil to gel stage. Bring to a hard boil and reduce heat to medium-low, continuing to boil, stirring frequently for about 15 minutes or until the mixture thickens and runs off in sheets from the back of a metal spoon. You can also check for proper gel by spooning some of the jam onto a previously frozen plate and allowing it to sit for a minute. If it's thick enough, it's gelled properly.

Quickly stir the orange zest into the finished jam just to incorporate it.

Ladle into jars. Ladle the hot jam into prepared jars, leaving ¼" of headspace. Using a plastic spatula, remove air bubbles and adjust for headspace if necessary.

Wipe jar rims, center canning lid and finger tighten the ring.

Process, refrigerate or freeze. The jam can be cooled to room temperature and refrigerated for immediate use, within three weeks, or frozen in freezer-safe jars or containers for up to six months. Otherwise, proceed with processing the jars in the water bath canner.

Place the jars in the prepared water bath canner, making sure they are completely covered by water. Place the lid on the canner and bring the water to a boil. Process jars for fifteen minutes. Remove the lid from the canner and allow the jars to sit for five additional minutes before removing to a towel-lined counter.

Wait for twelve to twenty-four hours before checking for proper seals. Remove rings and store properly sealed jars of jam for up to 18 months.

Isn't cranberry jam the same as cranberry sauce?

They're similar, but cranberry sauce is actually thicker and more tart. This jam is smoother, making it great for spreading on a slice of fresh honey oat bread or buttermilk biscuits, whereas the sauce comes out more as a glob.