Homemade Cranberry Jam Recipe
Bright, fresh cranberry jam made with real orange peel for a simple small‑batch canning recipe. This jam has a balanced sweet‑tart flavor, sets beautifully and works for toast, biscuits or even as a holiday cranberry sauce. Makes about 8 half pints, perfect for gifting or stocking your pantry.
Servings: 8 half pints
Equipment
Ingredients
- 6 cups cranberries
- 6 cups sugar
- Zest of large orange (or 2 medium oranges)
- 2 cups orange juice if oranges don't give 1 cup juice, substitute missing part with water
- 6 tablespoons pectin
Instructions
- Add the cranberries, orange juice, orange zest and pectin into the Dutch oven and stir well to incorporate.
- Turn the stove onto a medium heat and stir to prevent burning.
- Start the water bath canner and prepare the jars and gather everything to complete the jarring of the jam.
- Once the jam reaches a rolling boil, that you cannot stir down, add the stir and stir until incorporated.
- Stir often to keep from burning, bring the jam up to a rolling boil, that you cannot stir down, for 1 minute and then remove from the heat and prepare to jar your jam.
- Use a funnel and fill the jars, leaving 1/4" headspace from the top.
- Take a clean wet towel and clean the rim of the jars.
- Place the seal on the jar and hand tighten the band.
- Place the jar into a water bath and process the jars for 10 minutes.
- Once the 10 minutes is done, let the jars sit for 5 minutes before removing from the water.
- Put the jars on a towel and cover with another towel and allow the jars to cool slowly.
- Be sure to date and label the jars.