This post may contain affiliate links. Please read our disclosure policy.
This small batch cranberry jam is made with fresh or frozen cranberries, sugar, and orange for a sweet and tart flavor. Ready in just 15 minutes, this easy no-pectin jam is perfect for spreading on toast, serving with holiday meals, or adding to your favorite dessert.
Featured Comment
“This is a great recipe! I made it last year for my Christmas Eve charcuterie, and my family requested that I make it again for New Year’s Eve this year! Super easy and tasty..”
– Hilary
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 15 minutes with no added pectin.
- Simple Method: No special equipment or tricky steps required.
- Sweet & Tart Flavor: Cranberries, sugar, and orange create a perfectly balanced jam.
- Versatile: Delicious on toast, desserts, or a holiday cheese board.
- Great for Gifting: Double or triple the batch for homemade holiday gifts.
I love making this small batch cranberry jam because it’s such a simple way to bring fresh cranberry flavor to my table. With just a handful of ingredients, I can whip up a bright, homemade jam that feels special whether I’m spreading it on toast, spooning it over yogurt, or adding it to baked goods.
I especially enjoy making it around Thanksgiving and Christmas when fresh cranberries are easy to find and holiday flavors are at their best.
I also love topping our butter swim biscuits with this jam, spooning it over pancakes for one, or adding a dollop to small batch thumbprint cookies and small batch jam-filled oatmeal bars. It’s wonderful with a single serving of panna cotta, served alongside pork tenderloin, or as a flavorful addition to our Thanksgiving sliders.
Ingredients
If you have any ingredients leftover from this easy cranberry jam recipe, check out our Leftover Ingredients Recipe Finder.
- Cranberries: Use fresh or thawed frozen cranberries. If you buy a large bag, freeze the extras to reduce waste. Rinse, dry, and freeze them in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep for up to 12 months. Extra cranberries can be used to make a small batch of cranberry orange scones.
- Sugar: Offsets the tartness in this sweet-and-tart spread.
- Orange Juice & Zest: Brightens the flavor. You’ll need 4 Tbsp of fresh juice and zest from one small orange. Use extra juice in a small batch of morning glory muffins or a tequila sunrise.
- Cinnamon: Use ground cinnamon or toss in a cinnamon stick for a deeper spice flavor.
How To Make Cranberry Jam
These photos and instructions help you visualize how to make a small batch of cranberry jam. See the recipe box below for ingredient amounts and full recipe instructions.
- Add all ingredients to a 1-quart saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture boils.
- Reduce heat to low and simmer, stirring often, until the cranberries soften and burst, about 8 to 10 minutes. The jam will thicken as it cooks.
Expert Tips
- Stir Often: Prevents sticking and ensures a smooth texture.
- Adjust Sweetness: Taste as it cooks and add sugar if you like it sweeter.
- Cool Before Storing: The jam thickens as it cools, so let it reach room temperature first.
- Zest Lightly: Avoid the bitter white pith when zesting the orange.
- Store Correctly: Refrigerate in a sealed jar for up to 2 weeks.
- Make More: Double or triple the recipe if you need extra.
Frequently Asked Questions
Yes. Cranberries are naturally high in pectin, so the jam thickens on its own without any added pectin.
Stored in an airtight jar in the refrigerator, cranberry jam will keep for up to 2 weeks.
Yes. Once cooled, place the jam in a freezer-safe container, leaving a little room at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator before using.
Yes, this small batch recipe easily doubles or triples if you’d like to make more for gifts or larger gatherings.
If your jam is too thick, add a splash of water and cook briefly, stirring until you reach your desired consistency.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this pectin-free cranberry jam or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it.
Small Batch Cranberry Jam
Equipment
Ingredients
- 1 cup fresh cranberries
- 3 tablespoons sugar
- ¼ cup water
- 4 tablespoons orange juice
- ¼ teaspoon orange zest
- ⅛ teaspoon ground cinnamon
Instructions
- Add all ingredients to a 1-quart saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture boils.
- Reduce heat to low and simmer, stirring often, until the cranberries soften and burst, about 8 to 10 minutes. The jam will thicken as it cooks.
- Remove from the heat and cool before transferring to a jar or bowl.
Notes
- Stir Often: Prevents sticking and ensures a smooth texture.
- Adjust Sweetness: Taste as it cooks and add sugar if you like it sweeter.
- Cool Before Storing: The jam thickens as it cools, so let it reach room temperature first.
- Zest Lightly: Avoid the bitter white pith when zesting the orange.
- Store Correctly: Refrigerate in a sealed jar for up to 2 weeks.
- Make More: Double or triple the recipe if you need extra.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I don’t necessarily like the chunks of cranberry in this. I am also looking to make cranberry Jam to use as a tenderloin sauce with ginger and rosemary. Which by the way was a hellofresh recipe.
I’m wondering if you could run the Cranberries through a blender first so it chops them all up and then cook everything. Or should you cook the Jam first per your instructions and then throw the whole mix into the blender for a smoother Jam. Thoughts please thank you
I would cook the jam first and then either use a blender or an immersion blender to puree the cranberries.
Perfect find! I’m also trying to copy the tenderloin recipe from HelloFresh! Thanks for posting this!
Can i use dry cranberrries for this recipe
No. Fresh or frozen cranberries work best.
Absolutely lovely! Because I am using it to fill lemon cupcakes, I did slice my fresh cranberries in half before cooking and then pressed the finished jam through a sieve while still warm. The jam thickened beautifully and the taste is spot-on: tart but not too tart. Thanks much for sharing your recipe.
I’m so glad you enjoyed the jam. Thank you so much for your feedback.
This was just wonderful! I made a second batch with doubled portions and am giving them as gifts to all my friends who love cheese – this, as you said, will be the perfect complement to that that! Thank you for this!
I’m so glad you enjoyed the recipe. It does make a wonderful gift. Thank you.
This is so good!! I was searching for a way to use my leftover cranberries. Thank you!!
I’m so glad you enjoyed it. Thank you!
Haven’t made the jam yet. Looks wonderful. I am interested to know where I might find the beautiful jar used in your blog?
Thank you. I love that little jar and I think it was a lucky find at a thrift store a few years ago.
LOVED THIS Cranberry Jam. It was the perfect amount for the recipe I needed and was easy to make. It turned out with a nice consistency and was delicious – not too sweet. I used it for a pork tenderloin, adding fresh ginger and fresh minced rosemary which gave it a savory touch. I have pinned this recipe and saved it to my phone. I will be making this again and highly recommend it.
I’m so glad you enjoyed the recipe and bet it was wonderful with the pork. I am definitely going to add the jam the next time I make pork tenderloin.
I have found freezing things like this in the really small squares is just perfect. each square has a lid that fits tight and holds 1/2 cup.. I keep a supply on hand
I used thawed cranberries and it came out great. The jam is fresh and fruity.
I’m allergic to oranges, can i use another juice such as lemon instead?
Penny, have you made this jam recipe yet? You can use lemons but the taste will be different, not as sweet since lemons are not sweet.
Could frozen cranberries be used?
Yes, just be sure to thaw them first.
Joanie