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5 from 1 vote

Homemade Tart Cranberry Jam in Ten Minutes

This SIMPLE cranberry jam was as good as, if not better than, any store-bought jam I've had.
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Condiments
Cuisine: American
Keyword: cranberry jam recipe, homemade cranberry jam, how to make cranberry jam
Servings: 16 servings
Calories: 95kcal


  • 1 pound frozen or fresh cranberries
  • 1 2/3 cups sugar if you prefer a sweeter jam, you can add more sugar
  • 1/2 teaspoon butter
  • 1 teaspoon orange zest optional
  • 3 tablespoons liquid fruit pectin be sure to use the liquid kind and not the powdered kind


  • Crush the cranberries in a food processor until you have cranberry mush (if they are frozen, it will be more like cranberry powder).
  • Bring the cranberries, sugar, and butter to a full rolling boil in a medium-sized heavy-bottom saucepan on high heat, stirring periodically.
  • Quickly stir in the liquid fruit pectin.
  • Boil for one more minute.
  • Remove from heat, store in a bowl, Tupperware, glass jar, or whatever you'd like in the refrigerator.
  • Use however you would use jam. Mine, of course, is going into this week's Danish cupcake!


Calories: 95kcal | Carbohydrates: 24g | Sodium: 1mg | Potassium: 24mg | Fiber: 1g | Sugar: 21g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg