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Elevate your holiday table and everyday breakfast with this simple, easy-to-make small batch Cranberry Jam. With just a few ingredients and less than 15 minutes, you can whip up this incredibly delicious homemade jam that’s bursting with tartness and sweetness in perfect harmony.
Don’t let leftover cranberries go to waste! Whip up a single serving of our tangy Cranberry Jam, and then bake some delightful Cranberry and Orange Scones, or simmer a small pot of classic Cranberry Sauce. These recipes are a breeze to make and perfect for enjoying the burst of cranberry flavors in a variety of ways, all portioned just for you.
When planning a “Thanksgiving for Two,” this cranberry jam would be a perfect complement to your menu and if you’ve got any leftover jam, consider using it in a few Thanksgiving Sliders!
Why This Recipe Works
- Fast and Pectin-Free: This jam comes together in less than 15 minutes, making it ideal for spur-of-the-moment cooking. Plus, cranberries naturally contain pectin, so there’s no need to add any to achieve the perfect gel-like consistency.
- Simple: No complicated techniques or fancy equipment needed.
- Versatile: Great on toast, in desserts, or as a part of a cheese board.
- Balanced Flavor: The mix of tart cranberries and sweet sugar, along with a splash of orange juice, offers a perfectly balanced flavor profile.
- Adaptable: Easily double or triple this Christmas jam recipe to make extra batches for gifting or storing.
Ingredients
For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Cranberries: Opt for either fresh or frozen cranberries that have been thawed. These vibrant berries are nutrient-packed, offering a wealth of vitamin C, vitamin E, fiber, and manganese, along with valuable antioxidants.
- Sugar: Given the natural tartness of cranberries, granulated sugar is the go-to choice to balance out the flavors.
- Orange Juice & Zest: This recipe calls for a mere 4 tablespoons of orange juice, which can be freshly squeezed from a small orange. The same orange can provide the zest, adding another layer of citrus complexity to your jam.
- Water: No special notes here, just good ol’ H2O to help with the consistency.
- Cinnamon: Ground cinnamon is the default, but if you prefer a more potent spice kick, feel free to add a cinnamon stick to the cranberries as they cook.
How To Make Cranberry Jam
These photos and instructions help you visualize how to make a small batch of pectin-free cranberry jam. See the recipe box below for ingredient amounts and full recipe instructions.
- Place all of the ingredients in small saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
Pro Tip: For this small batch cranberry jam recipe, I use a 1-quart saucepan. For best results, use a pan of similar size.
- Reduce the heat to low and simmer, stirring frequently and cooking until the cranberries are tender and pop open. This will take about 8 to 10 minutes. As the mixture cooks, it naturally thickens to a more jam-like consistency.
Serving Suggestions
Let’s talk versatility because this cranberry jam truly shines in so many mealtime settings. While it’s dreamy on morning toast, the potential applications are virtually endless. From breakfast spreads to elegant desserts, you’ll find numerous ways to incorporate this jam into your meals.
- Biscuits: Slather a generous layer of this jam on freshly baked biscuits or scones for an instant flavor boost.
- Brunch Staple: Make your morning extra special by using it as a topping on pancakes, waffles, or French toast.
- Oatmeal Elevator: Stir a spoonful into your morning oatmeal for a dash of sweetness and a pop of color.
- Charcuterie Champion: Serve alongside a variety of crackers on a charcuterie tray or cheese board for a gourmet experience.
- Dessert Dynamite: Use the jam to top off cheesecake, pound cake, or custard, adding both flavor and a vibrant splash of color.
- Savory Twist: Believe it or not, this jam pairs wonderfully when spooned over pork tenderloin, adding a sweet-tart contrast.
- Gift of Gourmet: Package this homemade jam in a cute jar adorned with a ribbon, and you’ve got yourself a heartfelt, homemade gift.
- Thumbprint Cookies: Add a dollop of this homemade jam to a small batch of these delightful treats.
Expert Tips
- Quality Cranberries: Whether you choose fresh or frozen, make sure to opt for high-quality cranberries for the best flavor and nutritional benefits.
- Stirring is Key: Frequent stirring while cooking prevents the jam from sticking to the pan or burning, ensuring a smooth texture.
- Adjust Sugar to Taste: The sweetness level is flexible. Taste as you go and adjust the granulated sugar to strike the perfect balance with the tart cranberries.
- Cool Before Storing: Let the jam cool to room temperature before transferring it to a jar. The jam will continue to thicken as it cools down.
- Zest with Care: When zesting the orange, avoid the white pith beneath the skin, as it can introduce bitterness to your jam.
- Storage Solutions: Keep the jam in an airtight container in the refrigerator for up to 2 weeks. Proper storage extends the life of your homemade delight.
- Double or Triple with Ease: This recipe scales up effortlessly. If you’re planning to gift this jam or serve it at a larger gathering, simply double or triple the ingredients.
Frequently Asked Questions
Cranberry jam will keep in the refrigerator for two 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.
While both are cranberry-based spreads, they differ in texture and sweetness. Cranberry jam tends to have a smoother, more spreadable consistency compared to the thicker cranberry sauce. Moreover, jam typically includes a higher sugar content, making it sweeter. Cranberry sauce, often served with savory dishes, leans more towards the tart side and may include other flavorings like herbs and spices.
Indeed, it’s naturally vegan.
How To Freeze Leftover Cranberries
Got extra cranberries and not sure what to do with them? Freezing is a fantastic option. This cranberry jam recipe is small batch, requiring just about a cup of cranberries, making it perfect for using up any leftover berries from another culinary project.
Freezing Steps:
- Rinse and Drain: Clean the cranberries under cold running water and let them drain in a colander. Discard any that are mushy or green.
- Towel Dry: Pat the cranberries dry using a clean dish towel to remove excess moisture.
- Pre-Freeze: Arrange the cranberries in a single layer on a rimmed baking sheet. Freeze for a minimum of two hours to ensure they are thoroughly frozen.
- Storage: Move the pre-frozen cranberries into freezer-safe bags or containers. Seal them tightly and return them to the freezer promptly.
Stored this way, your cranberries will keep their quality for up to a year, allowing you to enjoy homemade cranberry jam whenever the craving strikes.
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.
- Reduce heat to a simmer; stirring frequently, continue cooking until the cranberries are tender and pop open, about 10 minutes.
- Remove from heat and cool before transferring to a jar or bowl.
- Enjoy when cool.
Notes
- Quality Cranberries: Whether you choose fresh or frozen, make sure to opt for high-quality cranberries for the best flavor and nutritional benefits.
- Stirring is Key: Frequent stirring while cooking prevents the jam from sticking to the pan or burning, ensuring a smooth texture.
- Adjust Sugar to Taste: The sweetness level is flexible. Taste as you go and adjust the granulated sugar to strike the perfect balance with the tart cranberries.
- Cool Before Storing: Let the jam cool to room temperature before transferring it to a jar. The jam will continue to thicken as it cools down.
- Zest with Care: When zesting the orange, avoid the white pith beneath the skin, as it can introduce bitterness to your jam.
- Storage Solutions: Keep the jam in an airtight container in the refrigerator for up to 2 weeks. Proper storage extends the life of your homemade delight.
- Double or Triple with Ease: This recipe scales up effortlessly. If you’re planning to gift this jam or serve it at a larger gathering, simply double or triple the ingredients.
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.