Monday, December 9, 2013

Cranberry Pineapple Jam Recipe

Hello, my name is Lisa and I am a Jamaholic.

I really, really, really like making jam. The more interesting the ingredients, the better I like it.

Fortunately, my little small batch jam hobby obsession comes in handy when it comes time to buy Christmas gifts. Homemade jam makes a great hostess, gift exchange, stocking stuffer, yikes! I forgot to get something for Great Aunt Tilly gift.

Or you can just enjoy your homemade jam on toast every morning like we do.



We go through so many little jars of jam, I got smart and started using pint jars.
 I also use a few half pint jars in case I want to give them as a tasty holiday food gift.

Now that cranberry season is here I can finally try out a few recipe ideas I jotted down during last summer’s Ye-haw! Berries Are In Season and On Sale season.

I trim the budget a bit by buying my cranberries when they are on holiday sale and grate my own orange zest from orange peels we air dry after we enjoy an orange or two as a snack. I never run out of orange zest because I store the dried orange peels in a repurposed jar in the cupboard with my baking supplies. I can't tell you how many years it took me to clue in to that little lazy budget way to keep orange zest on hand for cheap. I do the same thing with lemon peels too.

I know fresh fruit is best but in the interest of time and expense, not to mention the extra work involved peeling, coring, and crushing pineapple for this recipe I may have cheated and used canned pineapple.

Either way, the recipe tastes fancy but couldn’t be cheaper and simpler to make.

How to Make Pineapple Cranberry Jam

Don’t let canning or jam making intimidate you because my cranberry pineapple jam recipe is simple, simple, simple.

Don’t let being intimidated by canning stop you from making this jam. I have directions on how to make cranberry pineapple freezer jam too – no fancy can stuff required!

You will need:


Hey Cranberries, let's jam!

4 Cups cranberries
2 1/2 Cups of crushed pineapple with juice ( or one 20 ounce can)
4 Tablespoons lemon juice
2 Tablespoons orange zest
3 Cups sugar
3 1/2 Tablespoons pectin (one 1.75 ounce box)


Make it

1. Combine the cranberries, pineapple, lemon juice, orange zest, sugar, and pectin in a pot on the stove over low heat. Stir the mixture until the sugar dissolves and the mixture begins to boil.

2. Crush the fruit in the mixture with a potato masher over medium heat on the stove until the jam boils for approximately 15 minutes - or longer if you want thicker jam.

3. That’s pretty much it gang. You just made jam. There are two ways you can preserve the jam. You can can it in a water bath or you can stuff it in the freezer to make freezer jam. Neither method is difficult, I promise.

Cranberry Pineapple Freezer Jam 


1. Ladle the jam into clean sterilized jars (I use the dishwasher, ‘cuz you know lazy). Leave approximately ¼ inch of room from the filling to the top of the jar.

2. Wipe any excess jam from the outside and/ or top of the jar. Cap the jar with the lid to fingertip tight.

3. Allow the jam to sit at room temperature for 24 hours.

4. After 24 hours, place the jars in the freezer.

Yes. That. Easy.

How to Can Cranberry Pineapple Jam 


1. Boil the jar rings and new canning lids (you can reuse the rings but you must use new lids every time you can food) in a pot of water on the stove for 10-15 minutes. This is will loosen the wax on the jar lids and encourage the lid to seal properly. I usually pop my lids and rings in the dishwasher when I’m sterilizing my jars.

2. Ladle the jam into clean sterilized jars (again, I use the dishwasher for this. I try to time it so the dishwasher cycle finishes when it is time to can my jam because placing hot jam in a warm jar makes it less likely to break during the canning process.)  Leave approximately ¼ inch of room from the filling to the lid of the jar.

3. Wipe any excess jam from the outside and/or top of the jar.

4. Cap the jar with a warm canning jar lid and ring to fingertip tight.

5. Place the jars in a stockpot or canning pot full of boiling water. Make sure the water covers the top of jars by at least 1 inch.

6. Boil the jars for approximately 15 minutes or more depending upon your home’s elevation. Check the water bath canning altitude chart here.

7. Remove the jars from the water bath. Hold your breath until you hear the lids seal with a pop!

This recipe will make approximately six half pints of cranberry pineapple jam.

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