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Holiday Cranberry Jam

This cranberry jam is one I make at Christmas for family and friends. I especially like serving it for brunch, along with muffins or toast and fruit. —Sandee Berg, Fort Saskatchewan, Alberta
  • Total Time
    Prep: 20 min. Process: 10 min.
  • Makes
    5 half-pints

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1 medium orange, peeled and broken into sections
  • 1 carton (16 ounces) frozen sliced strawberries, thawed
  • 3 cups sugar
  • 1 pouch (3 ounces) liquid fruit pectin

Directions

  • In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
  • Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

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Reviews

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Average Rating:
  • whitleyjean
    Jan 9, 2016

    Delicious! My first batch didn't set up either. I omitted the strawberries, added 1Tbsp cinnamon, and used 5 cups sugar for a double batch. So yummy! Since it was slightly runny, I used it as the filling in my cranberry cinnabons (with orange zest glaze). My second batch I used 6Tbsp pectin for a double batch with the cinnamon and this time 6 cups sugar. It set up perfect, but I felt like the sugar was trying to take over in a not so good way. Just finished my third batch....double recipe with 2Tbsp cinnamon, 5 cups sugar 6 Tbsp pectin. Winner! This stuff is so delicious! (And I don't like cranberries!) Christmas Jam all around for gifts this year! :-)

  • Feen
    Dec 22, 2014

    Delicious! I too had issues with it not gelling. 2nd batch I added a half-box powdered pectin and it set up fine. Also found whole strawberries are cheaper than sliced so I just chopped the whole ones in my food processor.

  • Kimmies25
    Nov 29, 2013

    I had the same problem with it not setting up. In other jam recipes you usually bring the fruit to a full rolling boil after you add the pectin and boil for a minute. I emptied all my jars and brought it back to a boil and add about a tsp of powder pectin and boiled another minute, This helped and it set up better. Next time I make it, I will boil it for a minute after I add the pectin and then ladle it into jars. Otherwise it was really good.

  • cjkelley63
    Jul 11, 2013

    Does this use frozen strawberries with or without sugar added?

  • tnjwood
    Oct 29, 2012

    No comment left

  • seekye1st
    Nov 26, 2011

    No comment left

  • hoshi22
    Dec 13, 2010

    It tastes wonderful, however it didn't jell. The small amount left over and poured into a dish not processed ,did jell. Could the processing in the boiling water bath have anything to do with the problem ? I really wanted to make this for gifts ! What is processed & in the jars, is to watery. Any suggestions ???

  • Mejun
    Mar 27, 2010

    This one of my favorites now and believe me I make and have tried alot of jam recipes--and this one is a must do

  • nick.c
    Oct 13, 2009

    I made and canned this jam and gave it out as part of homemade Christmas gifts last year. My family loved it!

  • Reske
    Jun 27, 2008

     Hi: It's been about 3 days and the jam hasn't set.  I thought cranberries were high in pectin and would set, but the jam isn't.  Do I need to reprocess?  I used the BWB method for 10 mins.  Do you have any suggestions?Thanks,Patty