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5 from 13 votes

Cranberry Jam

It is so easy to make cranberry jam - it's done in ten minutes! Plus, this homemade jam is sweet and tart and wonderful on bread, as a filling for sandwich cookies, and in cakes and cupcakes.

Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Condiments
Cuisine: American
Keyword: cranberry jam, cranberry jam recipe, homemade cranberry jam, how to make cranberry jam
Servings: 16 servings
Calories: 95kcal
Author: Stef


  • 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 for up to two weeks.


Adapted from the Berry Bash Jam in The Sweet Little Book of Cupcakes via Kelly's Konfections.
Be sure to to use liquid fruit pectin. If you only have powdered fruit pectin, you'll need to make changes to the recipe in order for it to work. Read the pectin guide on Getty Stewart for details.


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