Savor the Season with Spiced Cranberry Jam | Easy Recipe
Spiced cranberry jam is one of my favorite preserves to make as the holiday season settles in. Tart cranberries, warm spices, and a kiss of citrus come together in a way that feels both nostalgic and bright. Just the kind of flavor I crave when the garden is quiet and the days turn inward. A bubbling pot on the stove fills the kitchen with the scent of cinnamon and cloves, and it always reminds me why I return to this simple recipe year after year.
We make our classic cranberry sauce every Thanksgiving, but this jam carries that festive flavor deeper into winter. It's become a pantry staple alongside my Great Grandma's pear butter and homemade simple fruit leather, perfect for holiday gifting. Simple, beautiful, and easy to make, just how I like it this time of year.
Quick Look: Spiced Cranberry Jam
? Time: 20 minutes hands-on + 5 hours to cool
? Cost: $6-9 depending on berry prices
? Cook Temp: Medium to low simmer (cranberries will burst and thicken naturally)
? Flavor Notes: Tart cranberries, citrus zest, warm cinnamon and cloves
✨ Texture: Smooth and glossy or thick and rustic-your choice!
?? Skill Level: Easy-perfect for beginner canners
? Best For: Holiday gifting, pantry staples, cheese boards, and cookies
?️ Pro Tip: No pectin needed-cranberries thicken naturally as they cool
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Why You'll Love This Recipe
- Perfect for Gifting: Beautiful in jars with a ribbon. Thoughtful and homemade.
- Festive & Flavorful: Tart cranberries, cozy spices, and citrus zest make it taste like Christmas in a jar.
- Beginner Friendly: No fancy tools, just a pot, spoon, and your stove.
- Versatile: Use it on toast, cheesecake, meats, yogurt, or in baked goods.
Ingredient Notes + Substitutions
Here's what you'll need to bring this spiced cranberry jam to life:
- Fresh Cranberries: Look for firm, bright berries. Frozen can work too, see FAQ.
- White Sugar: You can substitute with brown sugar or coconut sugar for a deeper, molasses-like flavor.
- Cinnamon, Cloves, Nutmeg: These spices give warmth and depth-don't skip them.
- Orange: Use both zest and flesh. The peel adds brightness and natural pectin.
Optional Add-ins:
- A drizzle of maple syrup brings a cozy, caramel richness.
- A splash of vanilla extract at the end deepens the flavor beautifully.
Step-by-Step: How to Make Spiced Cranberry Jam
You don't need to be a seasoned canner to make this jam, just a little attention and patience.
Start by rinsing your cranberries and slicing up your orange (peel included!). I like to zest it first and toss the rest in for a lovely bite. Combine everything in a big stockpot and stir over medium-high heat.
As the cranberries start to burst, that's when the magic begins. The mixture will thicken naturally as it simmers, no added pectin needed.
If you love a smoother jam, an immersion blender is your best friend. For a chunkier, rustic texture, a potato masher works like a charm.
Once thickened, ladle into sterile jars and either refrigerate or process in a water bath for longer storage. I always opt to can a few extra for gifting.
A Note on Canning Your Jam
For regular canners or those new to the process, I can't recommend the Roots & Harvest Electric Water Bath Canner enough. It frees up stovetop space and holds a steady temperature for safe canning.
Versatile Ways to Use Spiced Cranberry Jam
This jam truly shines beyond breakfast. Here are a few of our favorite ways to use it:
- Added on top of thumbprint cookies for a festive dessert platter.
- Slathered on buttered sourdough (my go-to cozy breakfast).
- Spooned over cheesecake or swirled into plain yogurt.
- Paired with cream cheese and sourdough discard crackers for a 5-minute holiday appetizer.
- Glazed over roasted turkey or ham for a sweet-savory twist.
- Used in this easy Cranberry Cheesecake Galette.
FAQ About The Jam
Yes! Frozen cranberries work beautifully in this recipe. There's no need to thaw them first-just add them straight to the pot. They may take a few extra minutes to cook down, but the flavor and consistency will be the same as using fresh cranberries.
Cranberry sauce is typically chunkier and less sweet, meant to be eaten fresh with meals. Cranberry jam, on the other hand, is cooked a bit longer to thicken and uses more sugar, giving it a spreadable texture perfect for toast, baked goods, and gifting.
You can, but it's best to cook in smaller batches for the most even cooking and consistent texture. Large pots of jam can take much longer to reach the right gel point, and the sugar may caramelize unevenly. If you want a big yield, make two smaller pots instead of one giant batch.
Once the cranberries have burst and the mixture thickens, place a small spoonful on a chilled plate. If it wrinkles slightly when you push it with your finger, it's ready. Remember, jam thickens more as it cools, so don't overcook it in the pot.
Storage and Shelf Life of Jam
Once sealed, jars can be stored in a cool pantry for up to 18 months.
If you're not canning, refrigerate and use within 3-4 weeks. You can also freeze jam in freezer-safe jars, leaving space for expansion.
To reheat or loosen thickened jam, simply warm gently in a saucepan or microwave and stir.
You may also want to try:
Spiced Cranberry Jam
Ingredients
- 24 oz cranberries fresh
- 3 cups white sugar or swap for coconut sugar or brown sugar for a deeper flavor
- 2 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ⅔ large orange including the peel for zest and brightness
Instructions
- Prepare the Ingredients: Wash the cranberries under cold water and slice the orange, peel and all. If you prefer a smoother jam, zest the orange and add the flesh separately. This creates the perfect balance of texture and flavor.
- Cook the Jam: Combine all the ingredients in a large pot over medium-high heat, stirring frequently with a wooden spoon to dissolve the sugar. As the cranberries begin to burst, reduce to medium heat and simmer. Watch the bottom of the pot to prevent sticking.
- Blend to Desired Consistency: For a smoother jam, use an immersion blender directly in the pot. Prefer a more rustic texture? A potato masher works beautifully to create a chunky jam consistency.
- Ladle Jam into Sterile Jars: Wash jars with hot soapy water and keep them warm. Fill each sterile jar with the hot jam, leaving ¼-inch headspace. Wipe jar rims with a clean, damp cloth, place the lids, and tighten the bands.
- Process in a Water Bath Canner: Using a jar lifter, carefully place jars into a boiling water bath. Process for 10 minutes, then remove and let cool at room temperature. Ensure the jars are sealed before storing.
- Tips for the Best Homemade Jam: For a richer flavor, try adding a splash of maple syrup or replacing some sugar with brown sugar. If you want a jam with less sugar, you can reduce the amount slightly, but this may affect the texture. For immediate use, store your jam in an airtight container in the fridge instead of canning.
This cranberry jam is one of my favorite ways to stretch the holiday season a little longer. Every year I make several jars to tuck into gift baskets and to pull out midwinter when I need a reminder of Christmas mornings and cozy fires. The cinnamon and orange together smell heavenly as it cooks. And honestly, it’s worth making for that aroma alone.