A bright, jewel-red homemade jam made with fresh cranberries, sweet strawberries, lemon juice, and just enough sugar to balance every tart, fruity bite.
Why You’ll Love This Cranberry Strawberry Jam
This cranberry strawberry jam has the kind of flavor that makes an ordinary breakfast feel special. Cranberries bring a lively tartness, strawberries add soft sweetness and fruitiness, and fresh lemon juice sharpens the whole mixture without taking over.
It is especially lovely during the holiday season, but there is no reason to save it for December. Spread it on toast, biscuits, bagels, or English muffins; spoon it over yogurt; serve it with cream cheese and crackers; or pair it with leftover turkey sandwiches. The color alone is enough to make you reach for another jar.
How to Make Cranberry Strawberry Jam
Tools You’ll Need
Large heavy-bottomed saucepan or Dutch oven
Wooden spoon or heat-resistant spatula
Measuring cups and spoons
Small spoon or chilled plate for testing the set
Clean heat-safe jars with lids
Ladle or wide-mouth funnel for filling jars
Ingredients
5 cups fresh cranberries, rinsed
4 cups strawberries, hulled and halved
4 cups granulated sugar
1 tablespoon fresh lemon juice
Step-by-Step Instructions
1. Prepare the fruit
Rinse the cranberries and strawberries well. Hull the strawberries and cut them in half. Remove any soft or damaged fruit.
2. Combine everything
Place the cranberries, strawberries, sugar, and fresh lemon juice in a large heavy-bottomed pot. Stir until the fruit is evenly coated with sugar.
3. Let the fruit macerate
Allow the mixture to stand for about 10 minutes. This gives the berries a chance to release some of their juices and helps the sugar begin dissolving.
4. Bring it to a boil
Set the pot over medium-high heat. Bring the mixture to a full boil, stirring from time to time so the sugar does not settle and scorch on the bottom.
5. Simmer and reduce
Lower the heat to medium and cook for 25–30 minutes. Stir every few minutes. The cranberries will pop as they cook, while the strawberries soften and break down.
6. Check the consistency
Continue cooking until the jam looks glossy and thick and coats the back of a spoon. For a more reliable test, place a small spoonful on a chilled plate and let it cool briefly. If it wrinkles slightly when pushed, the jam is ready.
7. Cool slightly
Remove the pot from the heat and let the jam stand for a few minutes. It will continue to thicken as it cools.
8. Fill the jars
Ladle the warm jam into clean jars, leaving appropriate headspace if you plan to process them according to a tested canning recipe. Wipe the rims clean and close with the lids.
9. Cool and store
For refrigerator storage, let the filled jars cool before refrigerating. Store for up to 3 weeks. For longer storage, freeze the jam in suitable freezer-safe containers.
Tips for Perfect Homemade Jam
Use fresh, firm cranberries and ripe but not mushy strawberries for the cleanest fruit flavor.
A heavy-bottomed pot helps distribute heat more evenly and reduces the risk of scorching the sugar.
Do not rush the final reduction. A few extra minutes can make the difference between a loose fruit sauce and a spoonable jam.
If the jam seems too thin while hot, remember that it will thicken as it cools. Avoid overcooking it just to make it look thick in the pot.
If you prefer a smoother texture, mash the berries gently with the back of a spoon during cooking. For a chunkier jam, stir less and leave more strawberry pieces intact.
Use fresh lemon juice rather than bottled lemon juice when possible for a brighter flavor.
Foam can naturally appear on the surface. Skim it off if you want an especially clear, glossy finish.
Easy Variations
Warm-spiced: Add a small cinnamon stick while the fruit simmers, then remove it before filling the jars.
Orange-cranberry: Replace part of the lemon juice with a little fresh orange zest for a deeper holiday-style citrus note.
Vanilla: Stir in a small amount of vanilla extract after removing the jam from the heat.
Less sweet: Reduce the sugar slightly for a tarter spread, keeping in mind that changing the sugar level can affect texture and preservation.
Extra strawberry-forward: Use slightly more strawberries and slightly fewer cranberries for a softer, sweeter berry profile.
Storage and Reheating
Once cooled, keep the jam in clean, covered jars in the refrigerator and use it within about 3 weeks. For longer storage, freeze the jam in freezer-safe containers, leaving room for expansion. Thaw it in the refrigerator.
This recipe should not be treated as shelf-stable simply because the jars are sealed. If you want to can the jam for room-temperature storage or gifting, follow a current, tested water-bath canning recipe and its exact processing time rather than improvising a processing time.
Approximate Nutrition
Estimated per 1-tablespoon serving, assuming approximately 96 tablespoons total: about 45 calories, 11 g carbohydrates, 10 g sugars, 0 g fat, 0 g protein, and 0–1 g fiber. Actual values vary with fruit size, final yield, and how much the jam is reduced.
Because most of the calories come from added sugar, this is best enjoyed as a flavorful spread or condiment rather than as a stand-alone serving of fruit.
Frequently Asked Questions
Can I use frozen cranberries?
Yes. Frozen cranberries work well and can usually be added directly to the pot. Expect the cooking time to vary slightly as the mixture comes back to a boil.
Can I use frozen strawberries?
You can, although fresh strawberries generally give a brighter flavor and better texture. Frozen berries may release more water, so the jam may need a little extra reduction.
Why is my jam too runny?
It may simply need more cooling time. If it remains loose after cooling, return it to the pot and simmer it gently for a few more minutes, then test it again.
Why did my jam become too thick?
It was likely reduced a little too far. Gently warm it with a small splash of water and stir until the desired consistency returns.
Do I need pectin?
Not necessarily. Cranberries contain natural pectin, and the fruit, sugar, acidity, and reduction in this recipe can produce a spoonable jam without added commercial pectin.
Can I make this jam less sweet?
Yes, but sugar contributes to sweetness, texture, and preservation. If you substantially reduce it, expect a softer, tarter result and keep the finished jam refrigerated.
What can I serve with cranberry strawberry jam?
Try toast, biscuits, bagels, English muffins, pancakes, waffles, yogurt, oatmeal, or cream cheese and crackers. It also works beautifully as a sweet-tart layer in turkey or chicken sandwiches.
How do I know when the jam is done?
It should look glossy and thick, and it should coat the back of a spoon. A chilled-plate test gives you an additional check before you stop cooking.
Final Tip
Do not judge this jam only by how it looks in the pot. Let a small spoonful cool before deciding whether the texture is right. The finished jam should be bright, thick enough to spread, and still lively with cranberry tartness and strawberry sweetness. Make a batch, put one jar in the refrigerator, and watch how quickly it disappears.