Small-Batch Clementine Cranberry Jam
Sweet clementines and tart cranberries come together to make this bright, zingy jam that’ll have you forgetting all about those store-bought versions. The best part? It’s ready in under 30 minutes, which means you’re just a Netflix episode away from slathering this on everything from morning toast to your favorite cheese board.
Quick and Easy Stove-Top Jam
This vibrant blend of sweet clementines and tart cranberries is the tart and tangy flavor your breakfast has been missing. Made right on your stovetop with no special equipment, this jam brings brightness to everything from homemade biscuits and yogurt to holiday roast meats. It’s also perfect for layering into cakes, adding to pavlovas, spicing up turkey sandwiches, or stirring into your morning oatmeal. It’s also perfect for gifting during the holidays when you want to share something homemade but don’t have time for complicated recipes.
Why I Love This Recipe:
What We Need
Just four simple ingredients make this jam come together: fresh or frozen cranberries, clementine juice, maple syrup, and a touch of lime juice for brightness. See the recipe card below for exact measurements.
Featured Ingredient: Cranberries
Cranberries are the featured ingredient of this recipe, giving this jam both its tangy flavor and signature ruby red color. Unfortunately, you are only going to find fresh cranberries available between October and December, making them a true seasonal treat. The good news is that this recipe works perfectly with both fresh or frozen cranberries, giving you the option to make this delicious jam any time of the year. Just don’t try to substitute dried or canned cranberries. They just won’t be able to give you the right texture or flavor, which is what makes this jam unique.
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You’ll need a 2-quart saucepan, a wooden spoon or heat-resistant spatula for stirring, and one clean glass jar with a tight-fitting lid for storage.
How to Make Clementine Cranberry Jam
This is an easy dump-and-cook recipe made right on your stovetop. In just 30 minutes, you’ll transform simple ingredients into a delicious homemade jam without any special equipment or complicated steps.
Mixing the Ingredients
Start by grabbing your 2-quart saucepan, nothing fancy needed here. Dump in your fresh cranberries, maple syrup, clementine juice and lime juice. The cranberries will look bright and firm at this stage, but don’t worry, they’ll transform as they cook.
Bringing it to a boil
Place your saucepan on a medium-high flame. After about 5 minutes, you’ll notice a sweet aroma as the mixture starts to bubble and the cranberries begin to pop. This popping sound is actually the berries bursting open as they heat up—it’s completely normal and actually pretty satisfying to hear.
Simmering to Perfection
Once boiling, drop the heat to low or medium-low and simmer for about 20 minutes. Stir occasionally, using your spoon to gently squish some cranberries against the pan. Leave some berries whole for texture, or mash them all for a smoother jam. As it simmers, watch the transformation. The thin liquid thickens into a glossy sauce, and the color changes from pale pink with floating berries to a rich ruby red that coats your spoon. You’ll know it’s done when the jam coats the back of the spoon and you can draw a line down the center of the pan that takes a moment to fill back in, about 20 minutes. Simmer longer for a thicker jam or less time for a thinner consistency.
Cooling and Final Touches
Take the pan off the heat. While it’s still warm but safe to taste, do a final flavor check. Need more sweetness? Add a tablespoon of maple syrup. Too sweet? Add a squeeze of fresh lime juice for balance. Want more citrus? Squeeze in some fresh clementine juice. Once you’re happy with the flavor and the jam is cool enough to safely transfer (but not completely cool), pour it into your storage jar.
Tips for Success
When making clementine cranberry sauce for the first time, a few helpful tips can make all the difference. Here are some of my favorites to get it just right:
- Focus on texture, not time. The 20-minute cook time is just a guideline. Keep an eye on the sauce, and cook until it thickens.
- No extra thickeners needed. Cranberries are naturally full of pectin, which thickens the sauce when combined with sugar and acid.
- Don’t skimp on the maple syrup. The sugar from the maple syrup and acid from the lime juice provide both flavor and structure, it’s essential for the sauce to thicken properly. Avoid reducing it for the best results.
- Chill for your preferred consistency. For a super-thick, can-like sauce, refrigerate it for 6–8 hours. The recommended 2-hour chill time results in a softer, spreadable texture.
Serving Suggestions
Slather this jam on warm buttermilk biscuits or toast for a cheerful start to the day. It’s just as good alongside Thanksgiving turkey or holiday ham, adding a tangy contrast to rich meats. For an easy appetizer, spoon it over cream cheese with crackers, or stir it into plain yogurt for a simple breakfast boost.
How to Store
After the taste is right and the jam is cool enough to safely transfer, pour it into your glass jar with a tight-fitting lid. If you wait too long to transfer, it can get very messy. Pop it in the refrigerator for at least 2 hours before serving — overnight is even better if you can wait that long.
The cold temperature helps the sauce set up to the perfect consistency and gives the flavors time to develop fully. Once chilled, it should keep well in the fridge for a of couple weeks, making it perfect for making ahead of big meals or gifting to friends.
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Quick Clementine Cranberry Sauce
Ingredients
- 3 cups fresh or frozen cranberries thawed if frozen
- 1 1/2 cups clementine juice
- 1 cup maple syrup
- 1 tsp lime juice
Instructions
- Dump the cranberries, maple syrup, clementine juice, and lime juice into a 2-quart saucepan. Place the pan over a medium-high flame and bring it to a boil.
- Once the mixture comes to a boil, drop the heat to a low to medium-low setting and allow it to simmer. Stir the sauce regularly, using the back of the spoon to help gently break up the cranberries. As the berries break up and the sauce cooks down, the ruby red color will become more uniform and the mixture will noticeably thicken. It should take about 20 minutes.
- Once the jam is thick enough to coat the back of the spoon and a line drawn in the pan takes a moment to refill, you'll know it's done. Remove the pan from the heat and allow it to cool about 10 – 15 minutes.
- While the jam is still warm, but not hot, pour it into a lidded storage container. Allow it to sit at room temperature for about 30 – 45 additional minutes to cool completely, then refrigerate for at least 2 hours prior to serving.