Strawberry Cranberry Jam Recipe

Strawberry Cranberry Jam Recipe combines the sweet charm of strawberries with the tart punch of cranberries. If you’ve ever thought about making your own jam but felt a bit intimidated, this recipe is your new best friend. It’s straightforward, fun, and the results are seriously worth the little effort.

Homemade Strawberry Cranberry Jam Recipe

Have you noticed how store-bought jams often taste a bit too sweet or artificial? Making your own jam lets you control the sugar and really capture the fresh fruit flavors. Plus, the mix of strawberries and cranberries gives a perfect balance sweet, tangy, and a little festive. It’s great on toast, swirled into yogurt, or even as a topping for cheesecake (yes, I’ve tested that one multiple times).

Variations I’ve Tried

• A splash of orange juice or zest for a citrus twist.
• A pinch of cinnamon or ginger to add warmth during colder months.
• Using honey instead of sugar for a different kind of sweetness.

Adaly Kandice

Strawberry Cranberry Jam

A sweet and tangy homemade jam combining strawberries and cranberries, perfect for spreading on toast or using in desserts.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 280

Ingredients

  

• 2 cups fresh strawberries, hulled and halved
• 2 cups fresh or frozen cranberries
• 3 cups granulated sugar
• 1/4 cup lemon juice
• 1 package pectin

Instructions

 

1. In a large pot, combine strawberries, cranberries, and lemon juice.
2. Cook over medium heat, stirring frequently until the berries start to soften.
3. Add sugar and stir until completely dissolved.
4. Bring the mixture to a boil and add pectin, stirring constantly.
5. Boil hard for 1 minute, then remove from heat.
6. Pour jam into sterilized jars, seal, and allow to cool.

Notes

Make sure to sterilize jars properly to ensure jam preservation. Adjust sugar to taste if you prefer a less sweet jam.

Expert Tips

• Use ripe but firm strawberries to avoid mushy jam.
• Stir frequently once boiling to prevent burning.
• If you want a smoother texture, mash the fruit slightly before cooking.
• Sterilize jars by boiling them or running through a hot dishwasher cycle.
• Don’t rush the cooling process; letting the jam set properly makes all the difference.

Mistakes to Avoid

• Skipping the lemon juice can lead to jam that doesn’t set well.
• Using too much heat can burn the jam, giving it a bitter taste.
• Not sterilizing jars properly increases the risk of spoilage.
• Overcooking can make the jam too thick or crystallized.

Storage

If you don’t finish the jam right away (which is rare in my house), store it in the fridge. It’ll keep for about 2-3 weeks. For longer storage, freeze it in airtight containers just thaw overnight before use.

Making strawberry cranberry jam feels like a little kitchen victory every time. Plus, that fresh homemade taste? Totally unbeatable.