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Cranberry Lemon Jam

Hi everyone, I’m Jenny and I blog at The Domestic Wildflower. 

Headshot for the author of Love Into Jars

I, like you, love homemade food, and on my blog I teach beginners all about canning. I wanted to share a great recipe that will liven your table this fall. 

Cranberry Lemon Jam uses the whole lemon which is a sneaky and easy step- no supreming here! Meyer lemons are high in acid, as are cranberries, making this a foolproof first canning recipe. 

Cranberry Lemon Jam in a jar with lemons behind it.

You’ll also find in the Free Download the Equipment Checklist– you’ll see that you probably have nearly everything you need already! 

Get ready to impress your friends and family with this easy and tasty recipe! 

Cranberry Lemon Jam
Yield: 5

Cranberry Lemon Jam

Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes

Cranberry Lemon Jam uses the whole lemon which is a sneaky and easy step- no supreming here! Meyer lemons are high in acid, as are cranberries, making this a foolproof first canning recipe.

Instructions

    1. Prepare your water bath canning pot or your steam canner. Fill the water bath canning pot with water, add 5 pint jars, and bring to a boil OR fill the steam canner to fill line and turn on low with the 5 pint jars nearby on a towel-covered countertop.

    2. Simmer WHOLE Meyer lemons in a large saucepan of water for about 20 minutes or until a fork slides into them easily. Cool lemons until you can handle them easily, either by resting on a cutting board (slow) or submerging in an ice bath (much faster). While the lemons cool, add the cranberries and sugar to a smaller saucepan and turn on low to medium-low. They will very slowly cook, bursting, and the sugar will dissolve. Stir occasionally. Working over a bowl, with a knife and a grapefruit spoon or other semi pointy spoon, cut them in half, scoop out the visible seeds, and put the lemon halves into a food processor. Puree smooth.

    3. Once the lemons are super smooth, combine the lemon puree and the cranberry all together. Turn on medium-low to bring to a simmer. You want the mixture to be hissing, bubbling, and the bubbles bursting at the surface. This should be happening in about 10 minutes.

    4. Ladle into jars one at a time, maintain ½ inch headspace, and apply lids and rings, and either submerge into the boiling water of the boiling water bath with a jar lifter  OR set gently on the rack of the steam canner.

    5. Process for 10 minutes PLUS 5 minutes for every 1000 ft above sea level. Remove from heat, rest jars carefully on towel covered countertop. Label cooled jars and store for up to 1 year.

If you’re ready to learn more about canning, you should grab the Canning Jump Start Guide It is the equipment checklists, visual guides, season planner, and recipes to get you started canning. 

Canning Jump Start Guide Cover

Learn more at www.thedomesticwildflower.com

Jenny Gomes blogs at The Domestic Wildflower. She teaches beginners about homemade foods and crafts and is the mom of two kids who love her applesauce.

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