There’s something magical about homemade jam that store-bought just can’t match. Our cranberry raspberry jam recipe combines the tartness of cranberries with the sweet, vibrant flavor of raspberries for a perfect balance that bursts with every bite. It’s a versatile spread that brightens up toast, pairs beautifully with cheese, and even adds a fruity twist to desserts.
We love how simple it is to make this jam from scratch using just a handful of ingredients. Whether you’re preserving the flavors of fall or looking for a fresh treat year-round, this recipe delivers a rich, tangy jam that’s full of natural fruit goodness. Let’s dive into creating a batch that’ll quickly become a favorite in your kitchen.
Ingredients
To make our homemade Cranberry Raspberry Jam, we use fresh and simple ingredients that bring out the vibrant flavors and perfect balance of tartness and sweetness. Here is the precise list of ingredients with their necessary preparations:
- 12 ounces fresh cranberries (rinsed and picked over)
- 10 ounces fresh raspberries (washed and drained)
- 2 cups granulated sugar
- 1 tablespoon freshly squeezed lemon juice (for natural pectin and brightness)
- 1/2 teaspoon finely grated lemon zest (optional for extra citrus aroma)
- 1/4 teaspoon kosher salt (to enhance all flavors)
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh cranberries | 12 ounces | Rinsed and picked over |
| Fresh raspberries | 10 ounces | Washed and drained |
| Granulated sugar | 2 cups | |
| Lemon juice | 1 tablespoon | Freshly squeezed |
| Lemon zest | 1/2 teaspoon | Finely grated (optional) |
| Kosher salt | 1/4 teaspoon |
This combination of cranberries and raspberries creates a uniquely tangy but sweet jam that bursts with flavor. The lemon juice and zest help activate the natural pectin, ensuring the jam thickens to the perfect spreadable consistency while adding a fresh citrus kick. The pinch of kosher salt rounds out the flavors by balancing the fruit’s tartness and sweetness.
By sticking to these essential ingredients, we keep our recipe straightforward and focused on preserving the seasonal freshness of the berries, allowing us to enjoy this delicious jam year-round.
Equipment Needed
To make our Cranberry Raspberry Jam perfectly, we need precise and reliable equipment. Using the right tools ensures we achieve the ideal texture and flavor every time.
- Heavy-Bottomed Saucepan
A sturdy saucepan with a thick base distributes heat evenly, preventing the jam from burning or sticking as we cook the fruit mixture.
- Wooden Spoon or Silicone Spatula
We use these for stirring continuously. They help us mix without scratching our cookware and withstand high temperatures.
- Measuring Cups and Spoons
Accuracy matters. We measure sugar, lemon juice, lemon zest, and salt precisely to maintain the jam’s consistent flavor profile.
- Fine Mesh Strainer (Optional)
If we prefer a smoother jam, a strainer helps remove seeds from raspberries for a velvety spread.
- Jam Jars or Airtight Containers
For storing the finished jam, sterilized glass jars with airtight lids preserve freshness and enhance shelf life.
- Candy or Jam Thermometer
This specialty thermometer helps us monitor the exact temperature, ensuring the jam sets properly without overcooking.
| Equipment | Purpose |
|---|---|
| Heavy-Bottomed Saucepan | Even heat distribution for cooking |
| Wooden Spoon/Silicone Spatula | Stirring without scratching cookware |
| Measuring Cups and Spoons | Precise ingredient measurement |
| Fine Mesh Strainer | Optional seed removal for smooth texture |
| Jam Jars or Airtight Containers | Storing and preserving jam freshness |
| Candy/Jam Thermometer | Monitoring proper jam setting temperature |
By gathering these essentials, we prepare to craft the perfect cranberry raspberry jam that bursts with vibrant flavor and silky consistency.
Prep Work
Before we start cooking, preparing our ingredients carefully ensures the best flavor and texture for our cranberry raspberry jam. Let’s dive into the essential steps to get everything ready.
Washing and Sorting Berries
We begin by thoroughly washing the 12 ounces of fresh cranberries and 10 ounces of fresh raspberries under cold running water. This removes dirt and any residues to maintain the purity of our jam. After rinsing, we carefully sort through the berries, discarding any that are bruised, moldy, or overly soft. Sorting guarantees a fresh, clean base, enhancing the final taste and prolonging shelf life.
- Use a colander to rinse berries gently but thoroughly.
- Pat the berries dry with a clean kitchen towel or paper towels.
- Remove any stems from raspberries for a smoother jam texture.
Measuring Sugar and Other Ingredients
Precise measurements are critical for balancing sweetness and achieving the ideal jam consistency. Here’s a simple table to keep us accurate with our key ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Granulated Sugar | 2 cups | Measured level for consistent sweetness |
| Freshly Squeezed Lemon Juice | 1 tablespoon | Activates natural pectin for setting jam |
| Finely Grated Lemon Zest | ½ teaspoon (optional) | Adds bright citrus aroma and flavor |
| Kosher Salt | ¼ teaspoon | Balances tartness of fruit |
We recommend using dry measuring cups for sugar and liquid measuring spoons for lemon juice. This accuracy not only guarantees the perfect taste but also helps our jam reach the right spreadable consistency.
Making the Jam
Let’s dive into the step-by-step process of transforming fresh cranberries and raspberries into a luscious homemade jam bursting with flavor.
Combining Cranberries and Raspberries
First, we carefully combine 12 ounces of fresh cranberries with 10 ounces of fresh raspberries in our heavy-bottomed saucepan. Make sure both berries are well-washed and sorted to remove any stems or spoiled fruit. This fresh berry blend creates the perfect base for our cranberry raspberry jam, infusing it with a vibrant color and balanced tartness.
Cooking the Fruit Mixture
Place the saucepan over medium heat and gently cook the berries for about 5 to 7 minutes, stirring occasionally with a wooden spoon or silicone spatula. You will notice the cranberries begin to pop and raspberries soften — this signals the fruit is breaking down and releasing their natural juices. This step is crucial for unlocking the full flavor potential.
Adding Pectin and Sugar
Next, it’s time to add the thickening and sweetening agents that make our jam spreadable and delicious:
| Ingredient | Measurement | Purpose |
|---|---|---|
| Granulated sugar | 2 cups | Sweetens and preserves jam |
| Freshly squeezed lemon juice | 1 tablespoon | Activates natural pectin and balances tartness |
| Finely grated lemon zest (optional) | 1/2 teaspoon | Adds fresh citrus aroma |
| Kosher salt | 1/4 teaspoon | Enhances overall flavor |
Stir the sugar, lemon juice, lemon zest, and salt into the fruit mixture thoroughly to ensure even distribution.
Boiling and Thickening the Jam
Turn the heat to high and bring the mixture to a rolling boil. This intense boil is essential — it helps the jam reach its gel point quickly. Stir constantly to prevent scorching and watch the consistency thicken. Use a candy or jam thermometer to monitor the temperature; the jam sets best at 220°F (104°C).
To test the readiness, drop a spoonful of jam on a cold plate. If it wrinkles when pushed with your finger, the jam is perfectly thickened and ready for jarning.
By carefully following these steps, we create a cranberry raspberry jam with a perfect balance of bright tartness and natural sweetness, full-bodied flavor, and an irresistible texture.
Canning and Storing
Proper canning and storing of our Cranberry Raspberry Jam ensures freshness, flavor, and safety for months. Let’s walk through the essential steps to preserve this vibrant jam perfectly.
Sterilizing Jars
To prevent contamination and extend shelf life, Sterilizing Jars is crucial. Here’s how we do it:
- Wash jars and lids in hot, soapy water, then rinse thoroughly.
- Place jars upright on a baking sheet. Preheat the oven to 225°F (107°C).
- Bake jars for 10-15 minutes to sterilize; keep lids in hot (not boiling) simmering water to soften seals.
- Use sterilized tongs or jar lifters to handle jars and prevent recontamination.
“Sterilizing is non-negotiable as it guarantees our jam remains deliciously safe and free from spoilage.”
Filling and Sealing Jars
Once our jam reaches the perfect consistency and is hot from cooking, we follow these steps:
- Ladle jam into sterilized jars, leaving about 1/4 inch (0.6 cm) headspace to allow for expansion.
- Wipe jar rims with a clean, damp cloth to remove any residue.
- Place lids on jars, screwing bands on until fingertip tight but not overly tight to allow air to escape.
- Process jars in a boiling water bath for 10 minutes to seal properly and kill bacteria.
| Step | Detail | Time/Temperature |
|---|---|---|
| Headspace | Leave 1/4 inch (0.6 cm) | — |
| Lid tightening | Finger-tight | — |
| Water bath canning | Fully immerse jars | 10 minutes at 212°F (100°C) |
“Careful sealing traps freshness and locks in the signature tangy sweetness of our jam.”
Cooling and Storing Tips
After processing, follow these tips for optimal storage:
- Set jars upright on a towel in a draft-free area.
- Allow jars to cool undisturbed for 12-24 hours until lids pop and seal.
- Confirm seals by pressing the center of lids: no spring-back means sealed.
- Label jars with date and contents.
- Store sealed jars in a cool, dark, and dry place (ideally below 70°F or 21°C).
- Refrigerate after opening and use within 3 weeks.
Serving Suggestions
Our Cranberry Raspberry Jam shines as a versatile addition to many dishes. Here are some creative and delicious ways to enjoy this vibrant spread:
1. Classic Breakfast Pairings
- Spread generously on warm buttery toast, bagels, or English muffins.
- Dollop over fluffy pancakes or waffles to add a tart and sweet contrast.
- Stir a spoonful into Greek yogurt or oatmeal for a fresh berry twist.
2. Cheese and Charcuterie Boards
- Serve alongside a variety of cheeses like brie, sharp cheddar, or goat cheese.
- Use as a topping for crackers or toasted baguette slices to elevate your appetizer game.
- Pair with cured meats such as prosciutto or salami for a harmonious balance of flavors.
3. Desserts and Baking Enhancer
- Swirl into vanilla ice cream or cheesecake for a fruity accent.
- Use as a filling for thumbprint cookies, tarts, or cupcakes.
- Glaze grilled or roasted fruits such as peaches or pears with the jam for amplified sweetness.
4. Savory Glaze and Sauces
- Brush over roasted chicken or pork as a tangy glaze.
- Mix with mustard to create a robust sandwich spread or dipping sauce.
- Combine with balsamic vinegar and olive oil for a unique salad dressing.
| Serving Idea | Suggested Pairings | Description |
|---|---|---|
| Breakfast | Toast, pancakes, yogurt, oatmeal | Adds fresh tartness and sweetness |
| Cheese & Charcuterie Boards | Brie, cheddar, goat cheese, cured meat | Balances savory flavors |
| Desserts | Ice cream, cheesecake, cookies | Enhances sweetness and texture |
| Savory Dishes | Chicken, pork, mustard, salad greens | Creates tangy glazes and dressings |
“The beauty of our Cranberry Raspberry Jam lies in its balance of tart and sweet—this makes it a perfect companion to both sweet and savory creations.”
Let’s embrace these serving ideas to fully savor the bright flavors and silky texture of our homemade homemade cranberry raspberry jam.
Troubleshooting Tips
When crafting our cranberry raspberry jam, occasional challenges may arise. Here’s how we address the most common issues to maintain that perfect balance of tartness, sweetness, and texture.
Jam Too Runny or Not Setting Properly
- Check the Cooking Temperature: Ensure the jam reaches a rolling boil at around 220°F (104°C). Use a candy or jam thermometer for accuracy.
- Test the Jam Consistency: Place a small spoonful of jam on a chilled plate, refrigerate for a minute, then tilt the plate. If it runs, cook the jam a bit longer.
- Adjust Pectin: Our recipe relies on natural pectin from cranberries with added lemon juice to help set the jam. If it is too runny, we can add a teaspoon of powdered pectin 5 minutes before finishing the cooking process.
- Sugar Ratio: Confirm sugar measurements. Sugar aids in gelling and preserving. Use the exact amount of 2 cups granulated sugar as listed.
| Issue | Cause | Solution |
|---|---|---|
| Jam too runny | Under-cooked or insufficient pectin | Cook longer to 220°F or add powdered pectin |
| Jam too runny | Incorrect sugar amount | Measure and add correct sugar quantity |
| Jam too thick or gummy | Overcooked or excess pectin | Reduce cooking time or avoid adding extra pectin |
Jam Too Thick or Grainy
- Avoid Overcooking: Overcooked jam can become overly thick or grainy. Remove from heat once the set temperature is reached.
- Stir Gently: Aggressive stirring can break down fruit fibers and lead to a grainy texture. Stir with a wooden spoon or silicone spatula gently but consistently.
Fruit Not Breaking Down Fully
- Use Medium Heat: Cook berries over medium heat to allow even softening and release of natural juices.
- Mash Slightly: If desired, lightly mash raspberries during cooking with a spoon to achieve a spreadable consistency.
Crystals Forming in Jam
- Stir Thoroughly: Make sure sugar dissolves completely before boiling.
- Avoid Contamination: Use clean utensils and sterilized jars to prevent crystallization.
- Proper Cooling: Let jam cool at room temperature undisturbed to prevent sugar crystallizing on the surface.
Jars Fail to Seal
- Sterilize Jars Properly: Clean jars and lids to remove residue. Sterilize jars by baking or boiling before filling.
- Leave Correct Headspace: Leave at least 1/4 inch headspace to allow for expansion.
- Process in Boiling Water: Process jars in a boiling water bath for 10 minutes to ensure vacuum sealing.
Flavor Too Tart or Too Sweet
- Balance with Lemon Juice: Lemon juice enhances pectin but also adds brightness. Adjust from 1 tablespoon as needed in future batches.
- Adjust Sugar Thoughtfully: Sweetness can be modified slightly, but remember sugar also impacts texture and preservation.
By following these troubleshooting tips, we can consistently craft cranberry raspberry jam with that signature vibrant flavor and appealing texture we love to share.
Conclusion
Making cranberry raspberry jam at home lets us capture the fresh, vibrant flavors of the season in a jar. With just a few simple ingredients and the right techniques, we can create a spread that adds brightness and depth to any meal or snack.
By mastering this recipe, we not only enjoy a delicious treat but also gain the satisfaction of preserving nature’s bounty. Whether for ourselves or as thoughtful gifts, this jam is sure to become a staple in our kitchens year-round.
Frequently Asked Questions
What ingredients are needed to make cranberry raspberry jam?
You need fresh cranberries (12 ounces), fresh raspberries (10 ounces), 2 cups granulated sugar, 1 tablespoon lemon juice, optional 1/2 teaspoon lemon zest, and 1/4 teaspoon kosher salt.
How do lemon juice and zest affect the jam?
Lemon juice and zest provide natural pectin and acidity, helping the jam to set with a perfect spreadable consistency while enhancing flavor.
What equipment is essential for making this jam?
A heavy-bottomed saucepan, wooden spoon or silicone spatula, measuring cups and spoons, fine mesh strainer (optional), candy or jam thermometer, and sterilized glass jars with airtight lids.
How long does the jam need to boil?
Bring the mixture to a rolling boil and boil while stirring until it reaches the correct temperature (usually around 220°F) and passes the cold plate test.
How should I prepare the berries before cooking?
Wash and sort the berries carefully to remove dirt, stems, and damaged fruit to ensure the best flavor and texture.
How do I sterilize jars for canning the jam?
Wash jars in hot, soapy water, bake at 225°F (107°C) for 10-15 minutes, and keep lids in hot water before filling with jam.
What is the best way to store homemade cranberry raspberry jam?
Store sealed jars in a cool, dark place for several months. Once opened, keep the jam refrigerated.
Can I adjust the sweetness or tartness of the jam?
Yes, adjust sugar or lemon juice amounts slightly, but stick close to the recipe to ensure proper consistency and flavor balance.
How do I fix jam that is too runny or too thick?
If too runny, cook longer or add pectin; if too thick, add a little water and reheat gently.
What are some serving ideas for cranberry raspberry jam?
Use it on toast, as a glaze for meats, in desserts, or with cheese and charcuterie boards for versatile flavor enhancement.