Cranberry Freezer Jam

Cranberry Jam (Freezer Jam)



Cranberry jam is a great holiday treat and can be used alternatively as a cranberry sauce for traditional meals.

Cranberry Freezer Jam

Ingredients                                                               Makes: 1 cup ~or~ 8 ounces
12 ounce bag of cranberries
1 cup organic sugar
1/4 cup orange juice
1/4 cup lemon juice
1/2 cup purified water

Dissolve sugar in liquid. In a dutch oven or medium-sized saucepan, dissolve the sugar in the orange juice, lemon juice and water over medium heat.

Add cranberries and cook down. Stir in the cranberries and then bring mixture to a rolling boil (which means it cannot be stirred down) and then reduce the heat to a simmer. Cook the cranberry mixture for 15 to 20 minutes or until it has thickened; stirring regularly and more so near the end. The berries should break open during the process. A potato masher can be used to break apart the berries to a smoother consistency or an immersion hand blender can also be used.

To determine whether the mixture will form a gel, try the spoon test. Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the heat and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light drops, as it cooks the jam will thicken. The jam is done when the drops are thicker and a couple of them run together before falling off the spoon.

A food thermometer can be used as well to determine if the jam is done. When the thermometer reads 210 degrees it is done. Overcooking the cranberry jam could cause it to become to thick, so keep an eye on it.

Storage. When the jam is done cooking, remove it from the heat and allow to cool for 10 minutes before transferring to sterilized jars for storage. Fill the sterilized jars using a small ladle or spoon. Do not over fill, leave a little space at the top for expansion otherwise the jars may break in the freezer. IMPORTANT: Allow the jars of jam to cool at room temperature before transferring to a freezer, otherwise they could break.

This is not a canning recipe which means the jam cannot be stored at room temperature. The jam can be stored for up to 6 months in the freezer; and will keep in a refrigerator for up to 10 days once thawed and used. Enjoy!

Recipe shared by: J. Marshall

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