Name: Strawberry Cranberry Jam Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups strawberries, hulled and chopped; 2 cups cranberries; 1 1/2–2 cups granulated sugar; 2 tablespoons lemon juice, freshly squeezed; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 1 pinch fine sea salt; 1 teaspoon ground cinnamon or pumpkin pie spice; 1 tablespoon orange juice or orange zest; 1 tablespoon chia seeds

Strawberry Cranberry Jam Recipe tastes bright, tangy, and sweet with just enough tart bite to keep you going back for another spoonful. It works perfectly for busy home cooks who want a small-batch jam in about 45 minutes from start to finish. I first made this when my kids asked for “holiday PB&J,” and it stuck around all year.

Why Strawberry Cranberry Jam Recipe Is Worth It

This jam balances sweet strawberries with tart cranberries, so it never tastes sugary or flat. The cranberries help the jam set beautifully, so you skip extra pectin and still get a thick, spreadable texture.

You cook everything in one pot, and the recipe uses simple pantry ingredients like sugar, lemon juice, and vanilla. It works with fresh or frozen fruit, so you can pull it together in the middle of winter or during peak berry season.

“This Strawberry Cranberry Jam Recipe tastes like strawberry shortcake met cranberry sauce and decided to live on my morning toast. ★★★★★”

Ingredients You Need

Fruit

2 cups strawberries, hulled and chopped
- Fresh or frozen both work; if frozen, thaw and drain excess liquid.
- I like smaller berries from brands that list only “strawberries” on the bag.
2 cups cranberries
- Fresh or frozen; no need to thaw completely, just break up big clumps.

Sweetener

1.5 to 2 cups granulated sugar
- Use 1.5 cups for a tangier jam, 2 cups for a sweeter spread.
- Organic cane sugar works fine; avoid brown sugar because it muddies the color and flavor.

Acid and flavor

2 tablespoons lemon juice, freshly squeezed
- Bottled lemon juice works in a pinch, just pick one with no extra flavorings.
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of fine sea salt
- Salt sharpens the fruit flavor and keeps the jam from tasting flat.

Optional add ins

1 teaspoon ground cinnamon or pumpkin pie spice for a cozy flavor
1 tablespoon orange juice or zest for a citrus twist
1 tablespoon chia seeds if you want extra thick texture and fiber

Equipment

Medium heavy-bottomed saucepan or Dutch oven
- A heavy pot helps prevent scorching and hot spots.
Wooden spoon or heatproof spatula
Potato masher or large fork
Small plate for the freezer test
Clean glass jars with lids
- Reuse store-bought jam jars or use canning jars if you plan to water-bath can.

Quick Tips & substitutions

Use equal parts strawberries and cranberries for balance; adjust by ½ cup either way if you prefer sweeter or more tart jam.
Swap up to half the sugar with honey or maple syrup, but cook on slightly lower heat and stir more often.
Use frozen fruit straight from the freezer; just add 3 to 5 extra minutes of cooking time.
Add chia seeds at the end if the jam looks thinner than you like; start with 1 tablespoon and let it sit 5 minutes.
Stir often and keep the heat at a steady simmer to avoid scorching the bottom of the pot.
Taste near the end of cooking and adjust with more lemon juice for brightness or a spoonful of sugar for sweetness.
Skip commercial pectin; cranberries contain plenty of natural pectin and help the jam set nicely.
Use a nonreactive pot like stainless steel or enameled cast iron so the acid from the fruit and lemon does not affect flavor.

How to Make Strawberry Cranberry Jam Recipe

Step 1: Prep the fruit

Rinse the strawberries and cranberries under cool water and drain well. Hull the strawberries and chop them into small pieces so they cook evenly. Pick out any soft or shriveled cranberries and discard them.

If you use frozen fruit, measure it while still frozen and break apart any big clumps. Let it sit on the counter while you gather the rest of the ingredients. Slightly softened fruit heats more evenly and reduces splattering.

Step 2: Combine ingredients in the pot

Add strawberries, cranberries, sugar, lemon juice, lemon zest, salt, and any optional spices to your saucepan. Stir everything together before you turn on the heat so the sugar coats the fruit. This step helps the fruit release juices and prevents sugar from burning on the bottom.

Let the mixture sit 5 to 10 minutes if you have time. The sugar starts to draw out liquid from the fruit, which shortens the cooking time. This little rest also helps the flavors blend.

Step 3: Bring to a simmer

Set the pot over medium heat and stir frequently as the sugar dissolves. The fruit will release juice and the mixture will look thin at first. Keep stirring until you see small bubbles around the edges.

Once the mixture starts to bubble, lower the heat slightly so it simmers steadily. You want active bubbles but not wild splattering. Stir every minute or so, scraping the bottom and sides of the pot.

Step 4: Mash and thicken

After about 10 minutes of simmering, use a potato masher or large fork to mash the fruit to your preferred texture. Leave some chunks if you like rustic jam, or mash more for a smoother spread. The cranberries will pop as they cook, which thickens the mixture.

Continue to simmer another 10 to 15 minutes, stirring often. The jam will darken in color and look glossy as it thickens. If it starts to stick, lower the heat and keep stirring.

Step 5: Test for set

Place a small plate in the freezer when you start cooking. When the jam looks thick and glossy, spoon a small amount onto the cold plate. Wait 30 seconds, then push the edge of the jam with your finger.

If the surface wrinkles and holds a line, you reached a soft set. If it runs like syrup, simmer the jam 3 to 5 more minutes and test again. Repeat until you like the thickness.

Step 6: Finish the flavor

Turn off the heat and stir in the vanilla extract. Taste carefully, since hot jam feels hotter than boiling water. Adjust with a squeeze more lemon juice or a teaspoon of sugar if needed.

If you want to add chia seeds, stir them in now and let the jam sit 5 minutes. The seeds will swell and thicken the mixture a bit more. Stir again before you jar the jam to distribute everything evenly.

Step 7: Jar and cool

Ladle the hot jam into clean jars, leaving a little space at the top. Wipe the rims with a damp cloth so the lids seal well. Screw on the lids until fingertip tight.

Let the jars cool at room temperature. The jam will thicken more as it cools. Once cool, move the jars to the fridge or process them in a water bath if you want shelf-stable jam and you follow safe canning guidelines.

Recipe Variations

Lower sugar version: Use 1 cup sugar and add 2 tablespoons chia seeds at the end to help thicken.
Honey sweetened: Replace half the sugar with honey and simmer gently to protect the flavor.
Vegan: The base recipe already counts as vegan; just use organic sugar if you follow strict guidelines.
Gluten free: The ingredients naturally avoid gluten; check labels on spices and vanilla to stay safe.
Citrus twist: Swap lemon juice with orange juice and add extra orange zest for a holiday flavor.
Spiced jam: Add cinnamon, nutmeg, or pumpkin pie spice while the fruit simmers.
Extra berry: Replace 1 cup strawberries with raspberries or blueberries for a mixed berry cranberry jam.

Ways to Serve Strawberry Cranberry Jam Recipe

Spread on toast, bagels, English muffins, or biscuits.
Swirl into yogurt, oatmeal, or cottage cheese.
Use as a filling for thumbprint cookies or sandwich cookies.
Spoon over pancakes, waffles, or French toast instead of syrup.
Add to a grilled cheese or turkey sandwich for a sweet tangy contrast.
Stir into plain cream cheese for a quick flavored spread.
Serve with peanut butter or almond butter for a twist on classic PB&J.

Storage Success

Store Strawberry Cranberry Jam Recipe in clean jars in the fridge and enjoy it within 3 to 4 weeks for best flavor. The high sugar and acid help keep it fresh, but always use a clean spoon so you avoid introducing crumbs or bacteria. If you want longer storage, freeze the jam in freezer safe containers and leave some headspace for expansion. Label jars with the date so you track how long they sit, and aim to use frozen jam within 6 months for top flavor and color.