Spiced Cranberry Jam: A Festive Delight for Your Table

Cranberry sauce is a staple on many holiday tables, but have you ever considered elevating it to a spiced cranberry *jam*? This recipe transforms tart cranberries into a sweet, spicy, and incredibly flavorful preserve that’s perfect for spreading on toast, swirling into yogurt, topping brie, or serving alongside your favorite roasted meats. Unlike traditional cranberry sauce, this jam boasts a richer, more concentrated flavor and a smoother texture, thanks to the addition of pectin and a longer cooking time. The blend of warm spices adds depth and complexity, making it a truly unforgettable addition to your festive celebrations.

This recipe is designed to be approachable for home cooks of all skill levels. We’ll walk you through each step, from preparing the cranberries to achieving the perfect jam consistency. Get ready to fill your kitchen with the delightful aroma of simmering cranberries and warming spices!

## Why You’ll Love This Spiced Cranberry Jam

* **Incredible Flavor:** The combination of tart cranberries, sweet sugar, and warm spices creates a symphony of flavors that will tantalize your taste buds.
* **Versatile:** This jam is incredibly versatile. Use it as a spread, topping, condiment, or even as an ingredient in other recipes.
* **Easy to Make:** Despite its sophisticated flavor, this jam is surprisingly easy to make at home with just a few simple ingredients.
* **Perfect for Gifting:** Homemade jam is a thoughtful and appreciated gift. Package it in attractive jars with festive ribbons for a personalized touch.
* **Long-Lasting:** Properly sealed and stored, this jam can last for several months, allowing you to enjoy the taste of the holidays long after they’re over.

## Ingredients You’ll Need

* **Fresh Cranberries:** 12 ounces (about 3 cups), rinsed and sorted. Fresh cranberries are essential for the best flavor and texture. Avoid using frozen cranberries, as they tend to release more water during cooking, which can affect the jam’s consistency.
* **Granulated Sugar:** 1 1/2 cups. The sugar not only sweetens the jam but also acts as a preservative. Adjust the amount of sugar slightly to your preference, depending on the tartness of the cranberries.
* **Water:** 1/2 cup. The water helps to cook the cranberries and create a liquid base for the jam.
* **Apple Cider Vinegar:** 2 tablespoons. The vinegar adds a subtle tanginess that balances the sweetness and enhances the overall flavor of the jam. It also helps to prevent the jam from becoming overly sweet.
* **Orange Zest:** 1 tablespoon. The orange zest adds a bright, citrusy aroma and flavor that complements the cranberries beautifully. Use a microplane or zester to remove the zest, being careful to avoid the bitter white pith.
* **Cinnamon Stick:** 1 (3-inch) stick. Cinnamon provides a warm, comforting spice that is synonymous with the holidays. Remove the cinnamon stick before jarring the jam.
* **Ground Ginger:** 1/2 teaspoon. Ginger adds a subtle warmth and spice that complements the other spices in the jam.
* **Ground Cloves:** 1/4 teaspoon. Cloves add a strong, pungent flavor that should be used sparingly. A little goes a long way!
* **Pinch of Salt:** A pinch of salt enhances the other flavors and balances the sweetness.
* **Optional: 1/4 teaspoon of ground nutmeg.** Nutmeg adds a warm and nutty flavor.

## Equipment You’ll Need

* **Large, Heavy-Bottomed Pot:** A large pot is essential to prevent the jam from splattering and boiling over. A heavy-bottomed pot will distribute the heat evenly and prevent scorching.
* **Wooden Spoon or Heat-Resistant Spatula:** For stirring the jam and preventing it from sticking to the bottom of the pot.
* **Sterilized Jars:** For canning the jam. Pint or half-pint jars work well.
* **Canning Funnel:** To help pour the jam into the jars without spilling.
* **Ladle:** To transfer the jam from the pot to the jars.
* **Jar Lifter:** To safely lift the hot jars out of the canning pot.
* **Water Bath Canner:** A large pot with a rack for processing the jars of jam.
* **Kitchen Towels:** For cleaning up spills and protecting your hands from the heat.

## Step-by-Step Instructions

### 1. Prepare the Cranberries

Rinse the cranberries thoroughly under cold water. Remove any stems, leaves, or bruised berries. This step is crucial for ensuring the best quality jam.

### 2. Combine Ingredients in the Pot

In the large, heavy-bottomed pot, combine the cranberries, sugar, water, apple cider vinegar, orange zest, cinnamon stick, ground ginger, ground cloves, nutmeg (if using), and salt. Stir well to combine.

### 3. Cook the Jam

Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly to prevent the sugar from sticking to the bottom of the pot. Once the mixture is boiling, reduce the heat to medium and continue to cook, stirring occasionally, for about 20-30 minutes, or until the cranberries have burst and the jam has thickened.

### 4. Check for Doneness

To test the jam for doneness, place a small spoonful of jam on a chilled plate. Let it sit for a minute or two, then gently push it with your finger. If the jam wrinkles and forms a skin, it’s ready. If it’s still runny, continue to cook for a few more minutes and test again.

Another method involves using a candy thermometer. The jam is ready when it reaches 220°F (104°C).

### 5. Remove Cinnamon Stick and Skim Foam

Once the jam has reached the desired consistency, remove the cinnamon stick. If there’s any foam on the surface of the jam, skim it off with a spoon. This will help to improve the appearance of the jam.

### 6. Prepare the Jars for Canning

While the jam is cooking, prepare the jars for canning. Wash the jars and lids in hot, soapy water. Rinse them thoroughly. Sterilize the jars by placing them in a boiling water bath for 10 minutes. Keep the jars hot until ready to use.

### 7. Fill the Jars

Remove the sterilized jars from the boiling water bath using a jar lifter. Place a canning funnel on top of each jar. Ladle the hot jam into the jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth.

### 8. Seal the Jars

Place the lids on the jars and screw the bands on until they are fingertip tight. Do not overtighten the bands, as this can prevent the jars from sealing properly.

### 9. Process the Jars in a Water Bath Canner

Place the filled jars in the water bath canner, making sure they are completely submerged in water by at least 1 inch. Bring the water to a boil and process the jars for 10 minutes. Adjust processing time for altitude. Consult a reliable canning resource for specific recommendations for your altitude.

### 10. Cool the Jars

After processing, turn off the heat and let the jars sit in the water bath canner for 5 minutes. Then, remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, which indicates that the jars have sealed properly.

### 11. Check for Seals

After the jars have cooled completely, check the seals. The lids should be slightly concave and should not flex when pressed in the center. If any of the jars did not seal properly, you can reprocess them with new lids, refrigerate them and use them within a few weeks, or freeze the jam.

### 12. Store the Jam

Store the sealed jars of jam in a cool, dark place for up to one year. Once opened, refrigerate the jam and use it within a few weeks.

## Tips for Success

* **Use Fresh Cranberries:** Fresh cranberries provide the best flavor and texture for this jam. Avoid using frozen cranberries, as they can release too much water during cooking.
* **Adjust Sugar to Taste:** The amount of sugar can be adjusted to your preference, depending on the tartness of the cranberries. Start with the recommended amount and add more if needed.
* **Don’t Overcook the Jam:** Overcooking the jam can result in a thick, sticky consistency. Be sure to check for doneness frequently during the cooking process.
* **Sterilize Jars Properly:** Proper sterilization is essential for preventing spoilage. Be sure to follow the instructions carefully.
* **Leave Adequate Headspace:** Leaving the correct amount of headspace is important for ensuring a proper seal. Too little headspace can prevent the jars from sealing, while too much headspace can lead to spoilage.
* **Be Careful When Handling Hot Jars:** Use a jar lifter to safely remove the hot jars from the water bath canner.

## Serving Suggestions

* **Spread on Toast or English Muffins:** A classic way to enjoy cranberry jam.
* **Swirled into Yogurt or Oatmeal:** Adds a burst of flavor and sweetness to your breakfast.
* **Topping for Brie or Cream Cheese:** A delicious appetizer for holiday gatherings.
* **Served Alongside Roasted Meats:** Complements the savory flavors of turkey, chicken, or pork.
* **Used as a Filling for Thumbprint Cookies:** A festive twist on a classic cookie recipe.
* **Mixed into Vinaigrette:** Creates a unique and flavorful salad dressing.
* **As a glaze for baked ham.** Adds a tangy sweetness to complement the salty ham.

## Variations

* **Add Other Fruits:** Experiment with adding other fruits, such as apples, pears, or oranges, to the jam for a unique flavor profile.
* **Use Different Spices:** Try different combinations of spices, such as cardamom, star anise, or allspice, to customize the flavor of the jam.
* **Add Nuts:** Add chopped pecans or walnuts to the jam for added texture and flavor. Add about 1/2 cup in the last 5 minutes of cooking. Make sure to stir frequently.
* **Make it Spicy:** Add a pinch of cayenne pepper or a few slices of jalapeno pepper to the jam for a spicy kick. About 1/4 teaspoon of cayenne is enough. Be careful with adding jalapeños as they can make it too spicy.
* **Use Honey or Maple Syrup:** Substitute some of the sugar with honey or maple syrup for a more natural sweetener. Use about 1/2 cup as a substitute. Remember that honey or maple syrup has different properties than sugar, and may make the jam more liquid.
* **Add dried fruit:** Dried cranberries, raisins, or apricots can be added to the recipe in the last 10 minutes. About 1/2 cup can be added.

## Troubleshooting

* **Jam is too thin:** If the jam is too thin after cooking for the recommended time, continue to cook it for a few more minutes, checking for doneness frequently.
* **Jam is too thick:** If the jam is too thick, add a tablespoon or two of water to the pot and stir well. Heat it gently for a few minutes.
* **Jars didn’t seal:** If any of the jars didn’t seal properly, you can reprocess them with new lids, refrigerate them and use them within a few weeks, or freeze the jam.
* **Jam is scorching:** Use a heavy bottom pot and stir frequently to avoid scorching. If it scorches anyway, discard the content and start over. Be careful scraping the bottom.

## Nutritional Information (approximate, per tablespoon)

* Calories: 50
* Fat: 0g
* Sodium: 1mg
* Carbohydrates: 13g
* Sugar: 12g
* Protein: 0g

## Recipe Card

**Spiced Cranberry Jam**

A festive and flavorful jam perfect for the holidays.

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Yield:** Approximately 3 cups

**Ingredients:**

* 12 ounces fresh cranberries, rinsed and sorted
* 1 1/2 cups granulated sugar
* 1/2 cup water
* 2 tablespoons apple cider vinegar
* 1 tablespoon orange zest
* 1 cinnamon stick (3-inch)
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* Pinch of salt
* Optional: 1/4 teaspoon of ground nutmeg.

**Instructions:**

1. Rinse the cranberries and remove any stems or bruised berries.
2. In a large, heavy-bottomed pot, combine all ingredients.
3. Bring to a boil over medium-high heat, stirring constantly.
4. Reduce heat to medium and cook for 20-30 minutes, or until the cranberries have burst and the jam has thickened, stirring occasionally.
5. Test for doneness by placing a small spoonful on a chilled plate. It should wrinkle when pushed.
6. Remove the cinnamon stick and skim off any foam.
7. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace.
8. Seal the jars and process in a water bath canner for 10 minutes. Adjust processing time for altitude.
9. Let cool completely and check for seals.
10. Store in a cool, dark place for up to one year. Refrigerate after opening.

Enjoy your homemade Spiced Cranberry Jam! This recipe is a delightful way to add a touch of festive flavor to your meals and make thoughtful homemade gifts for friends and family. The blend of tart cranberries and warming spices creates a truly unforgettable taste experience that is perfect for the holiday season and beyond. Happy jamming!