Introduction
If you’ve ever wanted to bottle up the taste of the holidays, this Fresh Cranberry Jam is the way to do it. It’s bright, tangy, naturally sweet, and way easier to make than you’d think. The combo of cranberries, lemon, and apple creates a jam that’s bursting with flavor—and it’s perfect for everything from toast to cheese boards to spooning over roasted meats. Whether you’re stocking your pantry or gifting homemade goodies this season, this jam brings that cozy, festive flavor that just feels like fall and winter.
Detailed Ingredients 🍋🍏🍒🍯
Here’s everything you need to whip up a small batch of magic:
- 🍋 1 medium lemon (you’ll need the zest and juice)
- 🍒 18 ounces fresh or frozen cranberries
- 🍬 1 cup superfine sugar (or regular sugar works too!)
- 🍏 1 small Granny Smith apple, peeled and cored
- 💧 ½ cup water
Direction
- Zest the lemon and set aside. Then juice it and pour into a small bowl.
- Rinse and drain the cranberries. Toss them in a non-metallic bowl with the lemon juice and sugar. Cover and let sit overnight at room temp, giving them a stir a few times.
- Grate the apple and place it in a saucepan with the lemon zest.
- Strain the juice and sugar mixture from the cranberries into the pan, scraping out all that good sugary stuff. Add two big spoonfuls of cranberries (save the rest for later).
- Add ½ cup water and simmer for 20–30 minutes, until the apple softens and the mixture thickens.
- Add the remaining cranberries and cook for another 10 minutes, just until they pop and soften slightly.
- Pour into sterilized jars, seal tightly, flip upside down, and cover with a towel. Let cool completely before storing upright in a cool, dark place.
- Once opened, keep refrigerated and use within a couple weeks.
My Story
This jam came into my life during a cozy December weekend when I had a leftover bag of cranberries, a slightly bruised apple, and a lemon hanging around. I didn’t want another cranberry sauce—I wanted something I could enjoy past the holidays. So I gave jam-making a try, and wow… the results were so much better than I expected. It was tangy, sweet, just a little bit citrusy, and it made my whole kitchen smell like a holiday candle. I now make a few jars every year—some for me, and some to gift. It’s become one of those small seasonal rituals that brings me a little joy and a lot of flavor.
FAQ
Q: Can I use frozen cranberries?
Yes! No need to thaw—just toss them in with the sugar and lemon juice.
Q: What if I don’t have superfine sugar?
Regular granulated sugar works perfectly fine. The superfine kind just dissolves a bit faster.
Q: Do I need to use Granny Smith apples?
They’re ideal because they’re tart and pectin-rich, but any firm, not-too-sweet apple will work.
Q: Can I skip the overnight step?
It helps the sugar draw out juice from the berries, but if you’re in a rush, let it sit for at least an hour or two.
Q: How long does the jam keep?
Unopened jars last a couple of months in a cool place. Once opened, refrigerate and use within 2–3 weeks.
Suggestion
- Serve it on toast, biscuits, or scones for a breakfast upgrade.
- Pair it with brie or sharp cheddar on a cheese board—so good.
- Use as a filling for thumbprint cookies or linzer bars.
- Spread it on turkey or leftover ham sandwiches for a tangy twist.
- Package in small jars for gifts with a ribbon and handwritten tag.
Conclusion
This Fresh Cranberry Jam is proof that homemade doesn’t have to be hard. With just a few simple ingredients and a bit of simmer time, you can create a jam that’s bursting with real fruit flavor—no artificial stuff here. The lemon zest brightens up the richness of the cranberries, and the apple gives it that perfect jammy consistency without needing extra pectin. Whether you make it for a weekend breakfast treat or to add a little sparkle to your holiday table, it’s one of those little recipes that brings big joy. Trust me—once you taste it, you’ll want to keep a jar on hand year-round.
— Sarah Cooper
Gotubbe.com 🍒🫙💛
