Cranberry Raspberry Sage Jam
I do not like cranberry sauce. Well, I kind of do! But I LOVE this cranberry raspberry sage jam. It goes from the appetizer/cheese board to the dinner table without a second thought, and can be enjoyed well after the holidays.
I thought of developing a cranberry sauce recipe just to have around here, so that if you were looking for the complete Thanksgiving/Christmas dinner experience, you’d have it. But you’d be further ahead getting that recipe from someone who really likes cranberries. (EDIT – Get my recipe for a quick, delicious Instant Pot cranberry sauce here!)
Pectin & Sugar
This jam has no added pectin, since cranberries have a lot of it. Raspberries don’t have as much, but the cranberries more than make up for them. Like most jams, there’s a lot of sugar in this recipe. It comes in handy to mellow out the natural bitterness in the cranberries and some of the tartness in off season raspberries.
The sugar also helps to set up the jam. So before you go reducing quantities, just know that you can only push it so far before the jam won’t set properly. I imagine that you could get away with a lot here, since cranberries are high in pectin and will offer some insurance. You’ll need to try it and see what works!
Sage
The fresh sage adds an herby fall flavor that compliments the sweetness without overpowering it. For the first couple tests, I minced up the sage leaves before adding them in. Both of those batches were unpleasantly sage-y, but the flavors went really well together.
Finally, I tied up the intact leaves in a bundle and let them simmer in the pot as everything reduced. The result was a perfectly balanced and delicious cranberry raspberry sage jam.
Serving & Storing
This recipe really doesn’t make enough to justify canning it, at least for me. Usually I don’t have that much leftover between serving it as an appetizer and then on the dinner table. Store any leftovers in a sealed jar in the fridge for a month.
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Cranberry Raspberry Sage Jam
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 pints 1x
- Category: Condiments, Canning
- Method: Stovetop
- Cuisine: American
Description
This seasonal jam is bittersweet and infused with fresh sage.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 tsp orange zest
- 2 TB fresh sage leaves, torn into large chunks
- 12 oz fresh cranberries
- 12 oz fresh raspberries
Instructions
- Combine the water, sugar, orange zest and sage in a large saucepan and stir. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar and steep the sage. Remove the sage leaves and discard.
- Add the cranberries and raspberries and return the saucepan to a boil. Cook, stirring occasionally, until the jam has thickened and the cranberries no longer have any shape. This will take anywhere from 30-45 minutes.Β
- Towards the end of the cooking time, stir the jam a bit more frequently so that it doesn’t burn.
- Remove the jam from the heat and pour into clean jars. Seal and allow to come to room temperature before refrigerating. This recipe makes just under 2 pints.
- Leftovers will keep in the fridge for a couple months.
Equipment
Buy Now β Nutrition
- Serving Size: 2 tablespoons
- Calories: 63
- Sugar: 14.4 g
- Sodium: 0.7 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16.3 g
- Fiber: 1.3 g
- Protein: 0.1 g
- Cholesterol: 0 mg
