Spiced Cranberry Jam

Rating: 4.75 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!

By LauraF

Gallery
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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
16
Yield:
1 pint
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.

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  • Blend cranberry jam into desired consistency using an immersion blender.

  • Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

Cook's Note:

Force jam through a fine-mesh strainer after blending if you prefer to discard the skins.

Nutrition Facts

Per Serving:
70 calories; protein 0.1g; carbohydrates 18.2g; sodium 3.1mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

JT Hogan
Rating: 5 stars
12/23/2017
Super easy and amazing flavor. I used 1/4 tsp of nutmeg instead of ginger and added a pinch of spanish saffron. It s a wonderful holiday jam. Read More
Helpful
(1)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
JT Hogan
Rating: 5 stars
12/23/2017
Super easy and amazing flavor. I used 1/4 tsp of nutmeg instead of ginger and added a pinch of spanish saffron. It s a wonderful holiday jam. Read More
Helpful
(1)
Lefty
Rating: 4 stars
11/08/2020
This is a good cranberry jam recipe. I cut back on all of the spices to 1/8 tsp. each and omitted the black pepper. I will be using this as a topping for cream cheese tarts. This would be great on toast, crackers or just serve as prepared. Read More
Helpful
(1)
Mirta La Berge
Rating: 5 stars
12/14/2019
Little bit spicy. Made it again without pepper and like much better. Will use as filler for orange cake. Read More
Helpful
(1)
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Mirta La Berge
Rating: 5 stars
12/14/2019
Little bit spicy. Made it again without pepper and like much better. Will use as filler for orange cake. Read More
teelish
Rating: 5 stars
12/26/2020
I halved the baking spices and thought the flavor was still quite strong. However, I only zested half an orange because I had used the other half for biscotti, and I think the full orange (as the recipe called for) would have been perfect. I blended half - no straining needed - and spooned over some goat cheese on my Christmas charcuterie board, and left the other half chunky to serve with dinner, which was enough for 3-4 people. It set beautifully after the brief cook time. Thank you for a solid base recipe that anyone can adapt to their needs! Read More
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