So Easy Cranberry Jam Spread Recipes

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SMALL BATCH CRANBERRY JAM



Small Batch Cranberry Jam image

Easy homemade cranberry jam recipe that can be ready in less than 15 minutes. Just a few ingredients necessary! This sweet and tart jam cooks quickly and is delicious spread on toast or biscuits, added to a cheese board, or spooned over creamy desserts.

Provided by Joanie Zisk

Categories     Breakfast/Snack     Sauce

Time 25m

Number Of Ingredients 6

1 cup fresh cranberries
3 tablespoons sugar
¼ cup water
4 tablespoons orange juice
¼ teaspoon orange zest
⅛ teaspoon ground cinnamon

Steps:

  • Place all of the ingredients in a 1-quart saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
  • Reduce heat to a simmer; stirring occasionally, continue cooking until the cranberries are tender and pop open, about 10 minutes.
  • Remove from heat and cool before transferring to a jar or bowl.
  • Enjoy when cool.

Nutrition Facts : ServingSize 1 serving, Calories 36 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 8 g

SO EASY CRANBERRY JAM SPREAD



So Easy Cranberry Jam Spread image

Anyone can make this, it's so simple! Give this away as gifts for the holidays. The jam will keep up to 5 days covered tightly in the refrigerator. 1 cup sugar will produce a more tart jam, increase the sugar slighty for a sweeter taste.

Provided by Kittencalrecipezazz

Categories     Berries

Time 25m

Yield 2 cups (approx)

Number Of Ingredients 5

1 (12 ounce) bag cranberries (fresh or frozen, if using frozen do not thaw)
1 cup sugar (you can use a bit more)
1/2 cup fresh orange juice
1 cup water
1 teaspoon lemon juice

Steps:

  • Bring all ingredients to a boil in a 2-3 quart saucepan over medium heat, stirring occasionally.
  • Reduce the heat and simmer uncovered, stirring occasionally until slightly thickened, about 20 minutes, (the jam will continue to thicken as it cools).
  • Using a fine-mesh sieve, force the jam through and then discard the skins and seeds.
  • Cool in a bowl stirring occasionally.
  • Store covered in the fridge.

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