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When it comes to capturing the flavors of the season, few things compare to the sweet and tangy combination of cranberry and raspberry. This Cranberry Raspberry Jam recipe not only offers a delicious blend of tart and sweet but also takes full advantage of cranberries’ natural pectin and the rich depth of raspberries. If you’re new to preserving or have been water bath canning for years, this jam is a wonderful addition to your pantry that highlights the essence of fall and winter.

Why Cranberry Raspberry Preserves?

Preserving fruits is a way to lock in the vibrant flavors of peak-season produce, and combining cranberries and raspberries brings a festive touch to your pantry shelves. Cranberries, with their bright tartness and natural thickening ability, pair beautifully with the lush sweetness of raspberries. By adding apple and honey, you create a balanced complexity, while the liquid pectin ensures the perfect consistency for spreading on toast or using as a topping for desserts.

If you’re making these preserves for gifts, holiday breakfasts, or to keep the flavor of summer raspberries alive through the colder months, this recipe is a delicious way to enjoy jam. Here’s why you should give it a try:

Flavor: The tartness of cranberries blends with the sweetness of raspberries and honey, creating a jam that is versatile enough to be enjoyed with both savory and sweet dishes.
Texture: The apple adds body, while liquid pectin ensures a smooth, spreadable consistency, making it perfect for slathering on toast, biscuits, or croissants.
Nutritional Benefits: Cranberries are high in antioxidants and Vitamin C, while raspberries contribute fiber and more vitamins, making this jam a wholesome treat.

Three pieces of toast with cranberry raspberry jam spread on them along with a glass bowl of jam and scattered cranberries.

What’s the Difference Between Jam and Preserves?

This recipe for Cranberry Raspberry Jam is more like a preserve. This recipe does not call for crushing the fruit before heating the jam. While the terms “jam” and “preserves” are often used interchangeably, there are key differences between the two. Jam is made by cooking crushed or pureed fruit with sugar until it reaches a smooth, spreadable consistency. In contrast, preserves contain larger pieces or whole chunks of fruit suspended in the sweet syrup or gel, offering a more textured experience. Because preserves focus on keeping the integrity of the fruit pieces intact, they often provide a richer, fruitier bite. Both are delicious, but if you prefer a chunkier spread with discernible fruit pieces, this recipe is for you!

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Ingredients

This recipe comes from the Ball Complete Book of Home Preserving. It will make about six half-pint (8 oz/250 mL) jars of Cranberry Raspberry Jam. Here are the ingredients required for this recipe:

2 1/2 cups of Raspberries
2 cups of Cranberries
1 cup finely chopped, cored, peeled Apple
3 1/2 cups Granulated Sugar
1 cup Liquid Honey
1/2 tsp Butter or Margarine
1 pouch (3 oz/85 mL) Liquid Pectin

Equipment Needed to Make Jam

Here is the equipment I used to make Cranberry Raspberry Jam:

Upclose shot of a mason jar full of cranberry raspberry jam with a spoon sticking out of the jam. Scattered cranberries and a bowl of cranberries in the background.

Canning Instructions

Clean Jars

Wash your jars and lids in warm soapy water. Make sure there are no chips or bubbles in your jars.

Prepare Ingredients

Peel and core your apples. Using your knife and cutting board finely chop your apples to measure 1 cup.

Combine Ingredients

In a large, deep stainless steel pot, combine raspberries, cranberries, chopped apple, sugar, honey, and butter. (Butter is used to help reduce foaming and has been tested safe in this recipe as long as no additional is added). Stir well. Let stand at room temperature for 15 minutes.

Prepare Canner

Using Water Bath Canner:

Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.

Using a Steam Canner:

Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Put the lid on your steam canner and start your stove.

Cook Ingredients

Over medium heat, stirring frequently, bring fruit mixture to a full roiling boil that cannot be stirred down.

Stir in pectin.

Boil hard, stirring constantly for 1 minute (This step is important to get the correct set on your jam). Remove from heat and quickly skim off the foam.

Fill Your Jars

Once you have hot jars and hot preserves.

Water Bath Canner:

Remove your jars from the boiling water one at a time using your jar lifter. Remove the water bath canner lid.

Steam Canner:

Remove the steam canner lid. Remove your jars from the steam canner one at a time using your jar lifter.

Ladle hot preserves into hot jars, leaving 1/4 inch (.5 cm) headspace (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot preserves if necessary.

Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight. Repeat until all preserves are used.

Place jars back in the canner with your jar lifter.

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Process Jars

Water Bath Canner:

Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.

If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint jars for 10 minutes. Make sure to adjust your time for altitude.

Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.

Leave the jars in the water for 5 minutes.

Steam Canner:

Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.

Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.

Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.

The processing times for steam canning are the same as for water bath canning. Process 1/2 pint jars for 10 minutes.

Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.

When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.

Carefully remove the lid by tilting it away from you to avoid steam burns.

Cool and Store Jars

Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.

Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Cranberry Raspberry Jam Serving Suggestions

One of the best things about Cranberry Raspberry Jam is its versatility. Here are a few delicious ways to enjoy your homemade preserves:

Spread on Toast or Biscuits: A classic use, perfect for breakfast or afternoon tea.
Pair with Cheese: This jam pairs wonderfully with creamy cheeses like brie or sharp cheddars, making it an excellent addition to a charcuterie board.
Top Your Desserts: Use it as a topping for cheesecakes, ice cream, or thumbprint cookies during the holiday season.
Glaze for Meats: Try this jam as a glaze for turkey or pork; the tartness of the cranberries cuts through the richness of the meat, offering a lovely balance of flavors.

Additional Jam Recipes

Strawberry Jam Canning Recipe

Apple Jam Freezer Recipe

Blueberry Raspberry Freezer Jam

Cinnamon Pear Jam Canning Recipe

Recipe Card

Mason jar of cranberry raspberry jam with a spoon full of jam. Two bowls of cranberries in the background.

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Cranberry Raspberry Jam with Liquid Pectin

Canning Cranberry Raspberry Jam with Liquid Pectin. This recipe comes from The Ball Complete Book of Home Preserving

Yields Half Pint Jars

Prep Time 20

Cook Time 20

Water Bath or Steam Canning Processing Time 10

Total Time 50

Equipment

Ingredients

2 1/2 cups Cranberries
2 cups Raspberries
1 cup finely chopped, cored, peeled apple
3 1/2 cups Granulated Sugar
1 cup Liquid Honey
1/2 tsp Butter or Margerine
3 oz Liquid Pectin (1 pouch 3 oz/85 mL)

Instructions

Wash your jars and lids in warm soapy water. Make sure there are no chips or bubbles in your jars.
Peel and core your apples. Using your knife and cutting board finely chop your apples to measure 1 cup.
In a large, deep stainless steel pot, combine raspberries, cranberries, chopped apple, sugar, honey, and butter. (Butter is used to help reduce foaming and has been tested safe in this recipe as long as no additional is added). Stir well. Let stand at room temperature for 15 minutes.
Prepare your canner
Using Water Bath Canner:
Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
Using a Steam Canner:
Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Put the lid on your steam canner and start your stove.
Over medium heat, stirring frequently, bring fruit mixture to a full roiling boil that cannot be stirred down.
Stir in pectin.
Boil hard, stirring constantly for 1 minute. Remove from heat and quickly skim off the foam.
Once you have hot jars and hot preserves.
Water Bath Canner:
Remove the water bath canner lid. Remove your jars from the boiling water one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Steam Canner:
Remove the steam canner lid. Remove your jars from the steam canner one at a time using your jar lifter.
Ladle hot preserves into hot jars, leaving 1/4 inch (.5 cm) headspace (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot preserves if necessary.
Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight. Repeat until all preserves are used.
Place jars back in the canner with your jar lifter.
Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint jars for 10 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.
Steam Canner:
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process 1/2 pint jars for 10 minutes.
Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.