Why This Cranberry Jam Is a Holiday Legend (In My House, Anyway)
Okay, imagine this: It’s early December, I’m up to my elbows in flour, the dog is barking at the timer, and every available surface is dusted with either sugar or mystery spice. For years, cranberry jam was something I eyed nervously (jam seems so… final, doesn’t it?) but last Christmas, I finally gave it a crack when I found a bag of leftover cranberries chilling in the freezer. And mate, I don’t mean to brag, but now this Sweet Christmas Cranberry Jam is basically tradition—my uncle keeps sneaking it away in Tupperware. The first batch was a mess; I overcooked it and it could’ve doubled as festive glue. But we ate it anyway. It’s now my favourite part of the Christmas spread, even when it comes out a bit runnier or thicker than planned. Perfection is overrated.
Why You’ll Love This (Or At Least Tolerate It, Haha)
I make this when I want to impress people—except it’s way easier than people think. My family goes bonkers for this because it’s not sickly sweet (more tangy than a Christmas carol gone off-key). And honestly, if you’re tired of cranberry sauce that sits untouched near the turkey all day, give this a whirl. Also, and here’s a small confession, I botched it once by forgetting the cinnamon and it still tasted amazing. (Don’t be afraid to mess up; the stakes are jam, not brain surgery.)
Ingredients (Loads of Wiggle Room, Promise)
- 3 cups fresh or frozen cranberries (I actually use frozen most of the time. Fresh if I’m feeling posh.)
- 1 ½ cups granulated sugar (I tried brown sugar once—bit too earthy, but hey, maybe that’s your jam?)
- 1 orange, zested and juiced (sometimes I just use bottled juice if we’re out)
- ½ cup water (I’ll be honest, I never measure this exactly. You want enough to keep things loose)
- ½ teaspoon ground cinnamon (my friend swears by allspice here)
- 1 tiny pinch of salt (I use whatever’s handy, even that fancy flaky stuff sometimes)
- Optional: a shot (like, a generous tablespoon) of port or brandy for extra cheer (I skip this if kids are around—but if not… come on, it’s Christmas.)
My grandmother insists on only using Ocean Spray cranberries—any brand works fine, unless you want that classic grandma guilt stare.
How To Make the Sweet Christmas Cranberry Jam (With All My Distracted Details)
- First things first: Chuck your cranberries, sugar, orange juice & zest, water, cinnamon, and salt into a decent saucepan. The one with the dodgy handle is probably fine; just be careful if you’re stirring with your left hand and holding your coffee in the right. (Not that I’ve spilt jam and coffee on the same morning—maybe.)
- Bring the mixture up to a gentle simmer over medium heat, stirring every so often so nothing sticks or burns. This is where things look odd—the berries start making their explosive popping noises, which still makes me jump even after three Christmases.
- Once you hear most of the cranberries pop (say 10-ish minutes), let it hang out on a low bubble. It’ll thicken up. I usually take a spoon, dab a little on a cold plate, and see if it gels after a minute. This is also where I sneak a taste and, sometimes, add more sugar if it’s too tart. Completely up to you. Don’t worry if it looks runny; it thickens as it cools (unless it doesn’t, in which case just call it “festive cranberry sauce” and no one’s the wiser).
- If you’re feeling boozy, stir in your splash of port or brandy now. Just don’t stand too close—those fumes are stronger than you’d expect.
- Scoop the jam into clean jars. I run mine through the dishwasher but honestly, a hot soapy rinse is my usual approach unless someone’s watching.
Let it cool with the lids off at first—otherwise you get steam, which is less fun than it sounds. Actually, it might just fog the glass, but my Aunty once claimed it ruins the set. Up for debate, I guess.
Stuff I’ve Learned (Usually the Hard Way)
- Don’t turn up the heat to “speed things along”—I tried once, and after cleaning jam glue from the hob, I will never do it again.
- That pectin powder everyone raves about? I find cranberry has enough natural magic for a good set without it, provided you cook long enough.
- If your jam ends up runny, put it back in the pan and simmer a bit more. Or just serve it over ice cream and pretend it was intentional.
Variations I’ve Tried (Some Brilliant, Some… Not)
- I swapped half the cranberries for cherries last year—delicious, though my mum prefers the original.
- For a ginger kick, I once grated in a thumb-length of fresh ginger. Not bad, but it fights with the orange sometimes.
- Tried adding chia seeds once, thinking, ‘Why not?’—Well, it got strangely gloopy but made me feel quite healthy for about an hour afterwards!
What If I Don’t Have Fancy Equipment?
Look, you don’t need a canning kit or a fancy masher. I use a regular old saucepan and jam jars I’ve ‘rescued’ from empty peanut butter (labels stubbornly half-attached—oh well). If you haven’t got a zester, a veg peeler works in a pinch. Want to see the difference? There’s a neat video on DIY kitchen hacks at Serious Eats.
How To Store It (Not That We Ever Have Leftovers)
This keeps in the fridge for up to 2 weeks, theoretically. In my house, it never lasts more than day and a half—usually vanishes by Boxing Day. If you want to be posh and seal it, check out Ball’s canning basics. Or just keep it in a tight-lidded jar and cross your fingers.
Serving Suggestions, Family-Style
We slather this jam on scones (highly recommended), spread it ‘a bit too thick’ on toast, or occasionally sneak a spoonful into Greek yogurt late at night. My nephew insists it makes a mean PB&J. Christmas morning, I sneak a little on my pancakes and it feels extra festive, for what that’s worth.
A Few Lessons Learned (So You Don’t Make My Mistakes)
- I once tried rushing the berry-popping step and wound up with weird chewy bits. Let them burst in their own time—it’s worth it.
- Don’t over-zest the orange or you get that bitter pithy aftertaste. Actually, sometimes less is more.
- If the jam overcooks, stir in a splash more water and a spoonful of sugar while warm to rescue it a bit. Not perfect, but it’ll do.
FAQ – Real Questions I’ve Been Asked (And My Sometimes Rambly Answers)
- Can I make this without sugar?
- Sort of—but it’ll be, uh, aggressively tart. You can try honey or maple syrup, but watch the texture (it gets thinner, in my experience). Stevia? Didn’t jive for me. Maybe I did it wrong… who knows?
- Does it freeze well?
- Totally. Pop leftover jam in a freezer-safe jar and you’re good for a few months (if it hasn’t vanished already). Thaw in the fridge overnight, then stir. Easy peasy.
- I hate orange—what can I swap in?
- Lemon works too, though it’s sharper. Or just leave it out, and maybe bump up the cinnamon a smidge?
- Do I need to sterilize the jars?
- To be official, yes. But if you’re keeping it in the fridge and eating it soon (like us), a hot wash and a good rinse is usually fine.
- Is this jam runny or set?
- Somewhere happily in the middle! Firmer if you cook it longer—looser if you’re impatient, like me sometimes. Both are good forms, honestly.
So there you have it. Sweet Christmas Cranberry Jam—part memory, part chaos, all good. If you give it a go, let me know how yours turns out. Or just tell me what you spilled it on (it stains, fair warning!). And Merry Christmas, whether this jam graces your table or you just eat it straight from the jar like certain unnamed relatives of mine…
Ingredients
- 3 cups fresh cranberries
- 1 1/4 cups granulated sugar
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup water
- 1 apple, peeled, cored and finely chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
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1Rinse cranberries thoroughly and remove any stems or bruised berries.
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2In a medium saucepan, combine cranberries, sugar, orange juice, water, apple, cinnamon, nutmeg, and salt.
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3Bring mixture to a boil over medium-high heat, stirring regularly.
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4Reduce heat to low and simmer uncovered for 20-25 minutes, stirring often, until cranberries burst and the jam thickens.
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5Remove from heat and stir in vanilla extract. Allow jam to cool slightly, then transfer to sterilized jars.
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6Seal and refrigerate. Enjoy within 2 weeks or process jars for long-term storage.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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