Cranberry Raspberry Jam

December 17, 2017(updated on August 30, 2021)

In need of a quick batch of jam for holiday gift baskets? This Cranberry Raspberry Jam, made from fresh cranberries and frozen raspberries, is just the ticket!

Of all the tricks I’ve come up with in my years as a jam maker, none please me as much as this one for making really terrific preserves with frozen fruit. For years, I struggled to get frozen fruit to turn into anything worth eating and sharing. And then last year around this time, I hit upon the idea of adding fresh cranberries to frozen fruit and everything changed.

The beauty of the cranberry is that it brings both acid and pectin to the jam making party. That means that it can perk up berries that taste flat from months in the deep freeze AND it helps with the inevitable increase in wateriness that occurs when you defrost previously frozen fruit. It’s a win all the way around.

One of the best and highest uses of this technique is quick holiday gift making. Perhaps you’ve moved through your stash faster than you intended. Or you need a uniform set of something for a group (rather than the hodge podge of jams I took to my family’s Hanukkah gathering on Saturday). That’s when a quick batch of this jam shines.

Like so many jams, this recipe does not double well. If you need more than one batch, run two pots side by side for a quick cook all around. And if you’re struggling with how to use up a leftover dollop, may I suggest the rice pudding I posted on Friday? They are happy partners.

5 from 2 votes

Cranberry Raspberry Jam


  • 30 ounces frozen raspberries
  • 12 ounces fresh cranberries
  • 2 cups sugar


  • Prepare a boiling water bath canner and enough jars to hold 5 half pints of product.
  • Combine the berries and sugar in a large, non-reactive pot. Stir to combine. Let sit for 30 minutes or so, until the berries are mostly defrosted.
  • Place the pot on the stove over high heat and bring to a boil. Reduce the heat to medium-high and cook, stirring regularly, until the jam thickens. This should take between 20 and 25 minutes. Because of the presence of the cranberries, this jam will pass the sheet test on a spatula.
  • When the jam is finished, remove the pot from the heat.
  • Funnel the jam into the prepared jars, leaving 1/2 inch headspace.
  • Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortable handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

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5 from 2 votes

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19 thoughts on "Cranberry Raspberry Jam"

  • Spices go nicely with these cranberry blends. I particularly like a tablespoon or two of Pumpkin Pie Spice. Makes it taste even more holiday!

  • Loved the holiday berry jam from last year! I still have some in my pantry and actually will do more this winter!! And this one look amazing! I might try the blueberry one you did yesterday, on Facebook live…. 🙂

  • I have used frozen gooseberries and blueberries the same kind of way for a jam that is rich in fiber (blueberries) and acid plus pectin (gooseberries) and have found it to be the perfect combo for a quick jam that doesn’t need any additional pectin for gelling. It was the backbone for my holiday gift giving this year.

  • Saw this when I was considering making jam as gifts, and knew I had to try it. The color was lovely, perfect for the holidays! I made two batches–one as written, one with a good dose of ginger. I thought both were tasty, but I thought the ginger batch had a little more personality (of course!). I will make this again!

  • Are you chopping the cranberries? I did this several years ago and heard back that one person said not their favorite as I had left whole berries not chopped.
    Pretty sure I combined with rasp, which I have plenty in my freezer, so I am game to try again.
    I see they burst when coooking, so just wondering if any of you cut them up first or not.

  • Cleaning out the end of season frozen raspberries. Found this approach,and made two batches. Ran the cranberries through the food processor to achieve a more traditional texture vs the whole berry “preserves” style. Hearty texture and passed the spouse test with a resounding “YES”.

    Will keep,this one in the active file

    1. It is safe to do, but from a finished product perspective, I wouldn’t do it. It will darken the color and muddy the flavor.

  • Hi Marissa, since it is raspberry season I was wondering if I could use my frozen cranberries with fresh raspberries?

  • Question….I have fresh raspberries. I know from experience that the frozen ones will have more juice. Have you ever tried this with fresh raspberries? Should I alter anything in your opinion?

    1. I haven’t made this with fresh raspberries, but if you feel like the jam mixture is too dry, just add a little water.

  • I normally double-check myself with a thermometer, but even after 25 minutes I could not get up to 220. The jam is nice and thick, and the little bit left in the pot is starting to set as it cools. I hope I haven’t made a big batch of road tar! It is more tart than I expected, so I think I will probably use and gift it as a side for turkey or ham.

    I’ll definitely try this one again. Just can’t understand the thermometer fail.

    1. Thermometers aren’t foolproof! Additionally, cranberries are so pectin rich that they often don’t need to cook all the way to 220F to form a set.

  • 5 stars
    First off, as soon as I decided to make a jam/preserves, I knew I had to check your website. You always have the most inspired combinations. I adapted this recipe based on what I had on hand and to taste (i.e., frozen cranberries and fresh raspberries, less sugar than suggested). So delicious! Quick and easy.