Recipe: D.I.Y. Cranberry Jam

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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updated Jan 29, 2020
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(Image credit: Apartment Therapy)

Cranberries are not just for Thanksgiving jelly and sauce; homemade cranberry jam is wonderful on toast or a sandwich too.

This is an easy homemade jam recipe that will keep in the fridge for at least two weeks. It’s smoother, sweeter and and thicker than cranberry sauce. We ate it on bread with peanut butter and used it in a pastry for Thanksgiving. It’s tart and sweet with traditional aromas of cinnamon and orange.

Try other spices in it too – cardamom, cloves, ginger…

D.I.Y. Cranberry Jam
about 1 cup of jam

12 ounces of cranberries (1 bag)
1 1/4 cups sugar
Peel of 1 orange
1 cinnamon stick
3/4 cup water

Run the cranberries through a food processor until they are finely shredded. If you like a chunky jam, leave them whole or process them less.

(Image credit: Apartment Therapy)

Put the cranberries and the rest of the ingredients in a 2-quart pan. Let sit for about 10 minutes, then bring to a boil over medium heat, stirring frequently.

(Image credit: Apartment Therapy)

Turn the heat to low and let the jam simmer for about 25 minutes, or until it hits a temperature of 220ºF. Remove from the heat and let cool, then put in the refrigerator.

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Jams & Preserved Foods
Keeps Well