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Spiced Cranberry Jam

Servings: 5 pints


  • 3 pounds fresh cranberries about 12-14 cups
  • 3 cups granulated sugar
  • 3 cups apple cider
  • 1 lemon zested and juiced
  • 1 orange zested and juiced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves


  • Prepare a boiling water bath and necessary jars. Place lids in a small saucepan and bring to a bare simmer.
  • Combine the cranberries, sugar, cider, and orange and lemon juice and zest in a large pot (use a big one, this jam will bubble) over high heat.
  • Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, until the cranberries pop.
  • Add the ginger, cinnamon, and cloves and stir to combine.
  • Continue to cook, stirring regularly, until the jam looks quite thick. If it appears to be thickening too much before all the cranberries are popped, add a splash of water to loosen.
  • Ladle jam into jars. Wipe rims, apply lids and rings and process in a boiling water bath for ten minutes.