Cranberry Quick Jam

Jar of open cranberry jam with a white spoon on a wooden board scattered with rosemary sprigs and fresh cranberries.

easyhealthyrecipes.com/small-batch-cranberry-jam/

This refrigerator Cranberry Jam makes a delicious, tart cranberry preserve to enjoy during the holidays. As it uses a simple quick-jam method, no sugar thermometer or special preserving jars are needed!

Prep: 5

Cook: 25

Total: 30

Recipe makes approximately 8

Equipment Needed

Potato masher or fork (to break up the berries)

Ingredients Needed

12 ounces fresh cranberries (1 bag)
¾ cup sugar
2 tablespoons lemon juice
¼ teaspoon ground cinnamon (optional)
zest of 1/2 orange (optional)

Get Recipe Ingredients

Instructions

Place the cranberries, sugar, and lemon juice in a medium saucepan.
Bring the cranberries to a boil over medium high heat. As they heat up, they'll start to release their juices, and the sugar will start to melt. Reduce the heat to medium, and simmer to break up the berries, approximately 15 minutes.
Use a potato masher or a fork to mash the fruit as much or little as desired. Stir in the orange zest and/or the ground cinnamon, if using.
Add a little water if needed, to reach the desired consistency, a little at a time. Add more sugar if desired to reduce tartness.
Store the jam in a sterilized jar in the refrigerator for up to three weeks, or freeze until needed.

Recipe Notes

Make sure you keep the heat on medium and stir the jam often as the high sugar content means it is liable to catch on the bottom of the pan!
We don't need this jam to be shelf-stable, but by storing it in sterilized jars will help your preserves last longer.

Nutrition Info (Approximate)