Spiced Cranberry Orange Jam
This spiced cranberry orange jam combines tart cranberries, fresh orange juice, sugar and cinnamon in a small-batch jam that's ready in about 20 minutes.
Servings: 12 ounces
Equipment
Ingredients
- ½ Cup fresh orange juice from about 2 large navel oranges
- 10 Ounces cranberries frozen, but fresh work, too
- ½ Cup white sugar
- 1 Teaspoon ground cinnamon
Instructions
- In a medium saucepan, add the frozen cranberries, orange juice, sugar and cinnamon.
- Cook over medium heat for about 14 minutes, stirring often. Reduce the heat to low for the final minute and stir frequently, until the mixture is thick and jammy.
- After about 10 minutes, when the cranberries begin to soften and burst, use the back of a spatula or wooden spoon to press them against the side of the saucepan.
- Reduce the heat to low for the final minute and stir frequently, until the mixture is thick and jammy.
- Remove from the heat and let cool for 5 minutes.
- Transfer the jam to 3 clean jars and secure the lids. Cool to room temperature, then refrigerate or freeze. Keep the jam refrigerated until serving.
The jam will continue to thicken as it cools, so don't overcook it trying to reach its final consistency in the saucepan.
Notes
Give the cranberries time: They don't start breaking down right away. Mine take about 10 minutes before they soften enough to easily press against the side of the saucepan.
Choose your texture: I like leaving a few pieces of cranberry in the jam, so I don't completely mash every berry. Keep going if you prefer yours smoother.
Stir more toward the end: As the cranberries break down and the jam thickens, keep a closer eye on the pan and stir frequently so the mixture doesn't catch on the bottom.
Remember it thickens as it cools: Don't keep cooking just because the hot jam looks a little looser than you'd like. It will thicken more once it cools.
Treat it as refrigerator jam: These jars are for refrigerating, freezing or gifting with instructions to keep chilled. This recipe hasn't been written as a shelf-stable canning recipe.
Choose your texture: I like leaving a few pieces of cranberry in the jam, so I don't completely mash every berry. Keep going if you prefer yours smoother.
Stir more toward the end: As the cranberries break down and the jam thickens, keep a closer eye on the pan and stir frequently so the mixture doesn't catch on the bottom.
Remember it thickens as it cools: Don't keep cooking just because the hot jam looks a little looser than you'd like. It will thicken more once it cools.
Treat it as refrigerator jam: These jars are for refrigerating, freezing or gifting with instructions to keep chilled. This recipe hasn't been written as a shelf-stable canning recipe.
Nutrition
Calories: 48kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 8mg | Calcium: 5mg | Iron: 0.1mg
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