We’ve got a real treat for you with our cranberry raspberry jam recipe—it’s a vibrant blend of tart cranberries and sweet raspberries that captures the essence of fall flavors. Perfect for slathering on toast or gifting to friends this holiday season, this jam brings a fresh twist to classic preserves we’ve cherished for years.
As food enthusiasts we know how simple ingredients can create something extraordinary so let’s dive into this easy homemade delight. You’ll love how it brightens up your morning routine or elevates desserts with its bold taste.
Ingredients
To craft our vibrant Cranberry Raspberry Jam—bursting with the tartness of cranberries and the sweet juiciness of raspberries—we begin with a selection of fresh, high-quality ingredients. These components come together effortlessly to deliver a homemade treat that’s perfect for enhancing your breakfast or holiday gifts.
Here’s our curated list of ingredients, ordered as they are used in the recipe preparation. We’ve noted any necessary prep specifics for accuracy and ease.
- 2 cups fresh cranberries: Rinsed and sorted to remove any stems or damaged berries, providing that signature tangy burst that balances the jam’s sweetness.
- 2 cups fresh raspberries: Gently washed to preserve their delicate texture, adding a bright, fruity sweetness that elevates the overall flavor profile.
- 3 cups granulated sugar: Measured precisely to ensure the perfect level of sweetness, helping the fruits achieve a glossy, spreadable consistency during cooking.
- 1/4 cup fresh lemon juice: Squeezed from about 2 lemons, offering natural acidity to aid in setting the jam and enhancing the fresh, zesty notes of the berries.
Equipment Needed
Before we dive into preparing our vibrant cranberry raspberry jam, let’s ensure we have the right tools on hand. These essentials will help us achieve that perfect, glossy texture and preserve the fresh, tangy flavors of our ingredients.
To make this process smooth and efficient, we’ll need the following equipment. We’ve organized them in a list for easy reference, highlighting key items in bold for emphasis:
- Large saucepan or stockpot (at least 4 quarts): This is crucial for evenly cooking the fruit mixture without boiling over, ensuring our jam reaches the ideal gel point for a thick, spreadable consistency.
- Wooden spoon or silicone spatula: Perfect for stirring the cranberries and raspberries as they simmer, preventing scorching and allowing us to monitor the transformation of tart fruits into a sweet, aromatic jam.
- Candy thermometer: We recommend one that clips to the pot’s side; it helps us hit the precise temperature of 220°F (105°C) for setting, guaranteeing our jam sets properly without guesswork.
- Fine-mesh strainer or cheesecloth: Useful for straining out any seeds or pulp if we prefer a smoother jam, enhancing the overall sensory experience with its silky texture.
- Mason jars with lids (8-ounce size, about 4-6 jars): These are essential for storing and sealing our homemade jam, keeping it fresh for up to a year when properly canned—ideal for gifting or enjoying throughout the holiday season.
- Canning funnel and jar lifter: These tools make it safer and easier to fill and handle hot jars, reducing spills and ensuring hygienic storage to maintain the jam’s vibrant taste.
| Equipment Item | Quantity Needed | Key Purpose |
|---|---|---|
| Large saucepan or stockpot | 1 | Even cooking and boiling |
| Wooden spoon or spatula | 1 | Stirring and heat resistance |
| Candy thermometer | 1 | Precise temperature monitoring |
| Fine-mesh strainer | 1 | Straining for smooth texture |
| Mason jars with lids | 4-6 | Storage and preservation |
| Canning funnel and jar lifter | 1 set | Safe filling and handling |
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we can guide you through creating our homemade Cranberry Raspberry Jam with simple, precise steps that yield a vibrant, tangy-sweet spread perfect for any occasion.
Prep
Before we begin cooking, let’s prepare our ingredients to ensure even cooking and optimal flavor. Start by rinsing 2 cups of fresh cranberries and 2 cups of fresh raspberries under cold water to remove any dirt or debris, then pat them dry with a clean kitchen towel. Next, measure out 3 cups of granulated sugar and 1/4 cup of fresh lemon juice, ensuring the lemon juice is freshly squeezed for its bright acidity that balances the tartness of the berries.
In a large saucepan, combine the cranberries, raspberries, sugar, and lemon juice. We recommend stirring gently with a wooden spoon to coat the fruits evenly, allowing the sugar to begin dissolving. This step sets the stage for a smooth jam with a glossy texture and irresistible berry aroma.
Cook
Once our mixture is prepped, it’s time to cook it to perfection, transforming the fresh fruits into a thick, jewel-toned jam. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly with a wooden spoon or silicone spatula to prevent sticking and ensure even heat distribution.
As the jam simmers, reduce the heat to low and continue cooking for about 15-20 minutes, or until it reaches 220°F (104°C) on a candy thermometer—insert it carefully into the mixture without touching the pan bottom. Stir occasionally and watch as the berries burst and release their juices, creating a rich, aromatic blend with the sweet-tart essence of cranberries and raspberries filling the air. To test for doneness, spoon a small amount onto a chilled plate; if it wrinkles when pushed with your finger, it’s ready. This process not only thickens the jam but also intensifies its vibrant flavor, making it ideal for spreading on toast or gifting.
Cool and Store
After cooking, let the jam cool slightly to set properly and make handling easier, preserving its fresh taste for storage. Remove the saucepan from the heat and let the jam cool for about 5-10 minutes, stirring occasionally to release steam and prevent skin from forming on the surface.
For storage, ladle the warm jam into sterilized mason jars, leaving about 1/4 inch of headspace at the top to allow for expansion. Wipe the jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes if canning for long-term storage—properly canned jam can last up to a year in a cool, dark place. If not canning, store in the refrigerator for up to 3 weeks, where it will maintain its glossy appearance and burst of berry flavor.
Make-Ahead Instructions
To make our cranberry raspberry jam even more convenient for busy schedules, we often prepare elements in advance without compromising that fresh, vibrant burst of tart cranberries and sweet raspberries. This approach allows you to streamline the process and enjoy homemade jam whenever you need it, whether for holiday gifts or everyday breakfasts.
Preparing Ingredients Ahead
We suggest prepping your ingredients up to 24 hours in advance to save time on cooking day. Here’s how:
- Wash and sort the berries: Rinse 2 cups of fresh cranberries and 2 cups of fresh raspberries under cold water, then pat them dry with a clean kitchen towel. Remove any stems or spoiled berries, and store them in an airtight container in the refrigerator to maintain their crisp texture and flavor.
- Measure out dry ingredients: Combine 3 cups of granulated sugar in a bowl, and if desired, mix in any additional flavor enhancers like citrus zest. Cover the bowl and keep it at room temperature to ensure even dissolution during cooking.
- Juice the lemon: Squeeze 1/4 cup of fresh lemon juice and store it in a small sealed jar in the fridge to preserve its bright acidity, which balances the jam’s sweetness.
Making and Storing the Jam Ahead
Once the jam is cooked following our step-by-step instructions, we recommend cooling it slightly before storing for make-ahead purposes. This ensures the glossy texture sets properly and prevents any risk of bacterial growth.
Follow these steps for optimal results:
- Cool and jar the jam: After reaching the desired consistency, let the jam cool for about 10 minutes. Ladle it into sterilized mason jars, leaving 1/4 inch of headspace at the top to allow for expansion during storage.
- Choose your storage method: Depending on your needs, opt for canning, refrigeration, or freezing to extend shelf life while preserving that irresistible berry flavor.
- For canning: Process the jars in a water bath for 10 minutes to seal them, making the jam shelf-stable for up to a year.
- For refrigeration: If you’re not canning, store the jam in the fridge right after cooling, where it will keep for 3-4 weeks.
- For freezing: Pour the jam into freezer-safe containers, leaving 1/2 inch of headspace, and freeze for up to 6 months—simply thaw in the refrigerator overnight before use.
To help you track storage options clearly, we’ve compiled the details in the table below:
| Storage Method | Duration | Best For | Key Tips |
|---|---|---|---|
| Canning | Up to 1 year | Long-term storage or gifts | Use a water bath canner for proper sealing. |
| Refrigeration | 3-4 weeks | Short-term use | Always use clean, dry jars to avoid spoilage. |
| Freezing | Up to 6 months | Extended freshness | Thaw slowly in the fridge to maintain texture. |
By following these make-ahead strategies, we ensure your cranberry raspberry jam remains a versatile, flavorful staple in your kitchen routine. Always check for signs of spoilage before consuming to keep things safe and delicious.
Conclusion
We’ve shared this cranberry raspberry jam recipe to bring a burst of seasonal flavor into your home. It’s more than just a spread—it’s a versatile treat that adds joy to everyday moments and holiday gatherings.
As we wrap up, remember we’re here to inspire your kitchen adventures. Give it a try and let its vibrant taste become part of your traditions.
Frequently Asked Questions
What ingredients are needed for cranberry raspberry jam?
The key ingredients include 2 cups fresh cranberries, 2 cups fresh raspberries, 3 cups granulated sugar, and 1/4 cup fresh lemon juice. Using high-quality, fresh berries ensures the best flavor and vibrant taste, making this jam a simple yet extraordinary homemade treat.
How do I make cranberry raspberry jam?
Start by preparing the ingredients, then cook them in a large saucepan over medium heat, stirring constantly until the mixture reaches 220°F on a candy thermometer. Simmer to desired consistency, cool slightly, and ladle into sterilized jars. This process takes about 30-45 minutes and yields a glossy, flavorful jam perfect for toast or gifts.
What equipment is required to make this jam?
You’ll need a large saucepan or stockpot for cooking, a wooden spoon or silicone spatula for stirring, a candy thermometer for temperature monitoring, and a fine-mesh strainer for smoothing. Also, use mason jars, a canning funnel, and jar lifter for safe storage, ensuring even cooking and proper preservation.
Can I make cranberry raspberry jam ahead of time?
Yes, prepare berries, measure sugar, and juice lemon up to 24 hours in advance. Cook the jam as directed, then cool and store in the refrigerator for up to two weeks, or can it for up to a year. Freezing is another option for extending shelf life while maintaining fresh flavor.
How should I store homemade cranberry raspberry jam?
For short-term storage, refrigerate in airtight jars for up to two weeks. For longer preservation, can the jam using a water bath method, which allows it to last up to a year in a cool, dark place. Always check for signs of spoilage like mold before use to ensure safety and quality.
How long does cranberry raspberry jam last?
Refrigerated jam stays fresh for about two weeks, while properly canned jam can last up to a year in a pantry. Frozen jam maintains quality for up to six months. Follow storage guidelines to preserve its vibrant berry flavor and glossy texture for optimal enjoyment.
Can I substitute ingredients in the recipe?
Yes, but for best results, use similar fruits like substituting part of the raspberries with other berries if needed. Avoid swapping sugar for alternatives, as it affects setting; lemon juice can be replaced with other acids in a pinch, but fresh is ideal for tartness and preservation. Always test small batches first.