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This cranberry jam recipe is the perfect way to add a burst of flavor to your holiday meals or morning toast. Quick and easy to make, this small batch jam comes together in under 15 minutes with just a few simple ingredients, delivering a delightful balance of tart and sweet to any dish.
Don’t let leftover cranberries go unused! Make a small batch of our tangy cranberry jam, bake a few Cranberry and Orange Scones, or simmer a small pot of classic Cranberry Sauce. These easy recipes let you enjoy cranberry’s vibrant flavor in a variety of ways, each sized just right for one or two.
For a “Thanksgiving for Two,” this cranberry jam makes a wonderful addition to your menu. If you have any leftover, try using it to add extra flavor to a few Thanksgiving Sliders!
Why You’ll Love This Recipe
- Quick and Pectin-Free: Ready in under 15 minutes, this cranberry jam is perfect for last-minute prep. Cranberries naturally contain pectin, so there’s no need for added ingredients to get that ideal jammy texture.
- Simple: No complicated techniques or fancy equipment needed.
- Versatile: Enjoy it on toast, in desserts, or paired with cheese on a snack board.
- Perfectly Balanced Flavor: Tart cranberries, sweet sugar, and a touch of orange juice create a deliciously balanced jam.
- Adaptable for Gifting: Easily double or triple the recipe to make extra jars for holiday gifts or future use.
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 for this recipe. These berries bring a boost of vitamin C, vitamin E, fiber, manganese, and antioxidants.
- Sugar: Cranberries are naturally tart, so granulated sugar helps balance their flavor.
- Orange Juice & Zest: You’ll need just 4 tablespoons of orange juice, which you can squeeze from a small orange. Use the zest from the same orange to add a layer of citrusy flavor.
- Water: Just plain water here to help with consistency.
- Cinnamon: Ground cinnamon works well, but for a stronger spice, you can add a cinnamon stick while the cranberries cook.
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.
- Place all of the ingredients in a 1-quart saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Lower the heat to a simmer and cook, stirring often, until the cranberries are tender and begin to pop open, about 8 to 10 minutes. As it cooks, the mixture will naturally thicken into a jam-like consistency.
Expert Tips
- Choose Quality Cranberries: For the best flavor and nutrients, go with fresh or frozen high-quality cranberries.
- Stir Often: Stir frequently while cooking to keep the jam from sticking to the pan or burning, which helps achieve a smooth texture.
- Adjust Sugar to Taste: Sweetness is personal! Taste as you cook and add more sugar if needed to balance the tartness of the cranberries.
- Cool Before Storing: Let the jam cool to room temperature before transferring it to a jar. It will continue to thicken as it cools.
- Zest Carefully: When zesting the orange, avoid the white pith under the skin—it can add unwanted bitterness.
- Store Properly: Keep the jam in an airtight container in the refrigerator, and it’ll stay fresh for up to 2 weeks.
- Easy to Scale Up: If you’re making extra for gifts or a gathering, simply double or triple the ingredients—it scales up perfectly.
Freezing Leftover Cranberries
If you have extra cranberries on hand, freezing them is a great way to save them for later. This small batch cranberry jam only uses about a cup, so freezing leftovers can help reduce waste.
Steps for Freezing Cranberries:
- Rinse and Drain: Rinse the cranberries under cold water and drain them in a colander. Discard any that are mushy or green.
- Dry: Pat the cranberries dry with a clean dish towel to remove extra moisture.
- Pre-Freeze: Spread the cranberries in a single layer on a baking sheet and freeze them for at least two hours. This step keeps them from clumping together.
- Store: Transfer the frozen cranberries to freezer-safe bags or containers. Seal tightly, and return to the freezer.
Frozen cranberries will keep well for months, ready for your next cranberry recipe!
Serving Suggestions
This cranberry jam isn’t just for toast! Here are some of my favorite ways to enjoy it:
- Biscuits or Scones: Spread a thick layer on warm, freshly baked biscuits or scones for a delicious flavor boost.
- Perfect for Brunch: Top pancakes, waffles, or French toast with this jam for a special touch.
- Great in Oatmeal: Stir in a spoonful to bring sweetness and color to your morning bowl.
- Charcuterie Addition: Serve it with crackers and cheeses on a charcuterie board for a perfect pairing.
- Dessert Topping: Spoon it over cheesecake, pound cake, or custard to add flavor and a bright pop of color.
- Savory Pairing: This jam works wonderfully with pork tenderloin, adding a sweet-tart contrast.
- Homemade Gift Idea: Fill a small jar with jam, add a ribbon, and you’ve got a thoughtful homemade gift.
- Thumbprint Cookies: Use a dollop in thumbprint cookies for a sweet, fruity center.
Frequently Asked Questions
No, cranberries naturally contain pectin, so the jam will thicken as it cooks without any added pectin.
This recipe balances the tartness of cranberries with sugar, but you can adjust the sugar to taste if you prefer it more or less sweet.
If your jam is too thick, add a splash of water and cook briefly, stirring until you reach your desired consistency.
Store it in a clean, airtight jar or container in the refrigerator. It’ll stay fresh for up to two weeks.
Yes, cranberry jam freezes well! Just store it in an airtight container, leaving some room for expansion, and freeze for up to three months.
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 would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
If you’ve tried this 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
- Place all of the ingredients in a 1-quart saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Lower the heat to a simmer and cook, stirring often, until the cranberries are tender and begin to pop open, about 8 to 10 minutes. As it cooks, the mixture will naturally thicken into a jam-like consistency.
- Remove from heat and cool before transferring to a jar or bowl.
- Enjoy when cool.
Notes
- Choose Quality Cranberries: For the best flavor and nutrients, go with fresh or frozen high-quality cranberries.
- Stir Often: Stir frequently while cooking to keep the jam from sticking to the pan or burning, which helps achieve a smooth texture.
- Adjust Sugar to Taste: Sweetness is personal! Taste as you cook and add more sugar if needed to balance the tartness of the cranberries.
- Cool Before Storing: Let the jam cool to room temperature before transferring it to a jar. It will continue to thicken as it cools.
- Zest Carefully: When zesting the orange, avoid the white pith under the skin—it can add unwanted bitterness.
- Store Properly: Keep the jam in an airtight container in the refrigerator, and it’ll stay fresh for up to 2 weeks.
- Easy to Scale Up: If you’re making extra for gifts or a gathering, simply double or triple the ingredients—it scales up perfectly.
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.
Like these easy small batch recipes that if needed we can double. Thanks.
Excellent recipe! Thanks for literally getting me out of a “jam” (when I couldn’t find any in stores) 🙂
I just finished a tiny jar of cranberry jam with gin and lavender that was a gift. This recipe should work well as a base for concocting a trial batch to replace it. Thank you!
The other 2 in the gift were “fig with port wine and walnuts”, and “plum with star anise and vanilla”. Your recipe should work as a basis for those as well, so thanks again
Oh, that sounds wonderful!!
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 with crackers and cheese!
Where did you that cute container for the cranberry jam?
From a Texas thrift shop many years ago.
Made it last night with leftover cranberries from Thanksgiving and oh I LOVE IT! Thank you for this super simple but delicious recipe! Sending lots of love and prayers your way.
Thank you. I’m so glad you love the recipe.
Today, I’m making this cranberry jam for the third time! I made it twice last year and will make it several times this year. It’s wonderful on cream scones, English muffins, and vanilla ice cream. Cranberry is one of my favorite flavors and I love having fresh jam on hand. Great way to use extra cranberries but the recipe is so good I bought an extra bag of fresh cranberries this year to make jam. Thank you for the keeper!
I’m so glad you love the recipe, Laurie. Thank you so much for taking the time to let me know.
I am looking for a cute gift to give to my coworkers in my office. Some of them work opposite shifts than I. Can I prepare this like I was canning them. And put in small mason jars and seal the lids like would normally do for canning?
Will that make them shelf stable outside the frig?
Thanks so much for the info.
Hi Gina, I really don’t know the answer to your question. I’ve never experimented with canning this jam.
Like these easy small batch recipes that if needed we can double. Thanks.
This is a delicious, easy recipe. I just made two batches (3 cups of cranberries each), adding more sugar to the second batch. I poured the warm jam into warm half pint jelly jars and processed in a hot water bath for 20 minutes. Each batch yielded 3 half pints.
The jam turned out great. It tastes delicious. Thanks for sharing an amazing recipe!
What’s the shelf life of cranberry preserves?
Cranberry jam will keep in the refrigerator for three weeks. You can freeze jam by pouring the cooled jam into a clean jar with a lid. It will keep for 6-8 months in the freezer.