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Cranberry Fruit Jam Recipe

Capture the vibrant tartness of cranberries in this homemade, no-pectin jam! This recipe, adapted from Ball Canning products, creates a delicious spread perfect for toast, biscuits, or holiday treats. Note: This recipe assumes familiarity with safe canning procedures; please consult a reliable canning resource if you are new to home preserving.

Prep Time 15 mins
Cook Time 45 mins
Calories 513.6 kcal
Protein 1g
Rating 0.0 (1 Reviews)
Cranberry Fruit Jam 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Fruit Jam

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How to Make Cranberry Fruit Jam

  1. Combine cranberries, sugar, and lemon juice in a large, heavy-bottomed pot.
  2. Bring mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking.
  3. Reduce heat to medium-low and continue to boil gently, stirring frequently, until the jam reaches setting point (approximately 45 minutes). The setting point is reached when a small amount of jam placed on a chilled plate wrinkles slightly when pushed with a finger.
  4. Remove from heat and skim off any foam.
  5. Ladle hot jam into sterilized jars, leaving ¼ inch headspace.
  6. Wipe jar rims clean, apply lids and rings, and process in a boiling water bath according to your preferred canning method and Ball Canning guidelines for safe preservation. (Consult Ball Canning resources for precise processing times.)
  7. Let jars cool completely. You should hear a ‘pop’ sound as the jars seal. Check seals after cooling – any unsealed jars should be refrigerated and consumed promptly.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

492g

Fat

0g

Carbs

44g

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