Best 11 Cran Raspberry Jam Recipes

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Cranberry and raspberry are two delicious berries that can be combined to make a wonderfully tart and sweet jam. This jam is perfect for spreading on toast, scones, or pancakes, or using as a filling for pies and tarts. It's also a great way to preserve the flavors of these berries for later use. If you're looking for a delicious and easy-to-make jam, then cranberry raspberry jam is the perfect choice for you.

Let's cook with our recipes!

CRAN-RASPBERRY JAM



Cran-Raspberry Jam image

I'm sure to pick up extra bags of cranberries for the freezer in the fall so that I can make this lovely, delicious jam year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts. -Marjilee Booth, Chino Hills, California

Provided by Taste of Home

Time 30m

Yield 6 half-pints.

Number Of Ingredients 4

2 packages (10 ounces each) frozen sweetened raspberries, thawed
4 cups fresh or frozen cranberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY RASPBERRY CHIA SEED JAM



Cranberry Raspberry Chia Seed Jam image

This jam is free of refined sugars and doesn't need pectin. The chia seeds help thicken the jam and it comes together quickly. Jam keeps in a tightly sealed container up to 5 days in the fridge.

Provided by Rita

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 32

Number Of Ingredients 7

8 ounces fresh cranberries
7 tablespoons maple syrup
2 ounces fresh raspberries
2 tablespoons chia seeds
1 tablespoon Meyer lemon juice, or to taste
1 teaspoon vanilla extract
2 tablespoons water, or more to taste

Steps:

  • Combine cranberries, maple syrup, raspberries, chia seeds, lemon juice, and vanilla extract in a small pot over high heat. Add water and bring to a boil. Lower heat as soon as mixture is boiling and cook until cranberries are bursting and jam has thickened, about 20 minutes.
  • Remove from heat and pour into a pint container. Cool to room temperature, then close container, and store in the refrigerator.

Nutrition Facts : Calories 19.2 calories, Carbohydrate 4.3 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 3 g

CRAN-RASPBERRY JELLIES



Cran-Raspberry Jellies image

These are my absolute favorite candy in the tin that my husband's aunt delivers each Christmas.

Provided by Kitty Johnson

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 8h40m

Yield 50

Number Of Ingredients 6

1 teaspoon vegetable oil, or as needed
1 cup white sugar
1 (16 ounce) can jellied cranberry sauce
3 (3 ounce) packages raspberry-flavored Jell-O® mix
½ cup chopped walnuts
1 cup white sugar for rolling

Steps:

  • Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
  • Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
  • Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

Nutrition Facts : Calories 71.3 calories, Carbohydrate 16 g, Fat 0.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 20.9 mg, Sugar 15.8 g

LINZER CRUMBLE PIE WITH CRANBERRY-RASPBERRY JAM



Linzer Crumble Pie with Cranberry-Raspberry Jam image

We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Number Of Ingredients 10

1 1/4 pounds fresh or frozen cranberries
12 ounces fresh or frozen raspberries
2 3/4 cups sugar
1 vanilla bean, split and seeds scraped
Nonstick cooking spray
3 sticks plus 1 tablespoon unsalted butter, room temperature
2 cups sugar
4 cups all-purpose flour
2 1/2 teaspoons coarse salt
1 1/2 cups toasted skinned hazelnuts, finely chopped

Steps:

  • Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.
  • Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
  • Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
  • Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.

NECTARINE-RASPBERRY JAM



Nectarine-Raspberry Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 5

2 1/4 pounds nectarines, pitted
12 ounces raspberries
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
  • Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

CRANBERRY-RASPBERRY SAUCE



Cranberry-Raspberry Sauce image

Balance the tartness of cranberries in a Thanksgiving standard by stirring in some raspberry jam.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h

Yield 12

Number Of Ingredients 4

3 cups fresh cranberries (12 oz)
1 1/2 cups packed brown sugar
3/4 cup water
1/2 cup seedless raspberry jam

Steps:

  • In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes.
  • Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.

Nutrition Facts : Calories 140, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 31 g, TransFat 0 g

CRANBERRY JAM



Cranberry Jam image

An easy Cranberry Jam recipe

Categories     Fruit Juice     Breakfast     Dessert     Thanksgiving     Quick & Easy     Cranberry     Fall     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 4

1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
1 cup sugar
1/2 cup fresh orange juice
1 cup water

Steps:

  • Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
  • Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.

HOMEMADE RASPBERRY JAM



Homemade raspberry jam image

If you are a jam-making novice, raspberry jam is a good one to start with as it's so quick

Provided by Sara Buenfeld

Categories     Afternoon tea, Breakfast, Condiment

Time 28m

Yield Makes approx 1.6kg/3lb 8oz

Number Of Ingredients 3

1kg raspberry
juice of 1 lemon
1kg bag jam sugar (the one with pectin added)

Steps:

  • Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
  • Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
  • The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar

CRAN-RASPBERRY JAM



Cran-Raspberry Jam image

I made this recipe in a panic when i had too many Green tomatoes and went to make raspberry jam and was not paying attention to what i was doing and made this instead. It is wonderful if you LIKE CRANBERRIES. You can vary the sugar to taste. I have made several batches of the jam with low sugar as well and it turned out well. Hope you all enjoy my mistake....

Provided by Ravenn2

Categories     Jellies

Time 1h10m

Yield 20 half pints

Number Of Ingredients 5

10 cups ground green tomatoes
8 -10 cups white sugar
1 cup diced dried cranberries (optional)
2 (3 ounce) packages cranberry Jell-O gelatin
1 (6 ounce) package raspberry Jell-O gelatin

Steps:

  • These ingredients are what i had on hand, please use what ever product size you want as long as it equal the same amount.
  • remove top core and any blemished first.
  • Ground green tomatoes in food processor / blender.
  • add sugar to tomatoes and cranberries in large pot and boil for 25-40 min.(depending on you for texture).
  • stir consistently to prevent burning.
  • skim off excessive foam.
  • add jello and return to boil for 1 minute.
  • remove from heat
  • ladle into hot sterilized jars and wipe rims then place seal and ring.
  • water bath for 10 min to ensure seal but will seal on own.
  • time does not include water-bath.
  • *water-bath mandatory for altitudes over 1000ft.

Nutrition Facts : Calories 395.1, Fat 0.2, Sodium 90.9, Carbohydrate 100, Fiber 1, Sugar 98.2, Protein 2.4

CHERRY-RASPBERRY JAM



Cherry-Raspberry Jam image

When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. -Lenora McCulley, Reedsville, Wisconsin

Provided by Taste of Home

Time 25m

Yield 8 half-pints.

Number Of Ingredients 4

2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds)
2 cups red raspberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

FRESH RASPBERRY JAM



Fresh Raspberry Jam image

A fresh, fruity jam from my grandmother. She loves making jams and preserves, and they always come out perfect. Personally, I've never tried making jam because it seems a little daunting, but if you can tackle it with ease, go for it! *Prep time and cook time are the same, I'm estimating.*

Provided by JamesDeansGirl

Categories     Raspberries

Time 15m

Yield 1 1/2 pints, about

Number Of Ingredients 2

4 cups fresh raspberries
3 cups sugar

Steps:

  • Combine the raspberries with the sugar in a large saucepan.
  • Cook over high heat, stirring constantly until a jam thermometer (or candy thermometer) reaches 230*-240*F, the soft-ball stage.
  • Ladle the jam into hot, sterilized jars and seal.

Tips:

  • Use fresh or frozen cranberries. Fresh cranberries are available in the fall and early winter, while frozen cranberries are available year-round. If using frozen cranberries, thaw them before using.
  • Rinse the cranberries thoroughly before using. This will help to remove any dirt or debris.
  • Use a heavy-bottomed pot or saucepan to make the jam. This will help to prevent the jam from burning.
  • Stir the jam frequently while it is cooking. This will help to prevent the jam from sticking to the pot or scorching.
  • Test the jam for doneness by dropping a small spoonful onto a cold plate. If the jam wrinkles when you push your finger through it, it is done.
  • Let the jam cool completely before storing it. This will help to prevent the jam from spoiling.
  • Store the jam in a cool, dark place. Jam will keep for up to 1 year when stored properly.

Conclusion:

Cranberry raspberry jam is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for spreading on toast or muffins, or for using as a filling in pies and tarts. It can also be used as a glaze for roasted meats or poultry. No matter how you choose to use it, cranberry raspberry jam is sure to be a hit.

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