Cranberry, Orange & Cinnamon Jam

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As you may have noticed, Cranberry and Orange have been a festive favourite of mine. I don’t want to blow my own trumpet or anything but this jam was pretty darn good. The cranberries added a little tartness which is a welcome addition to an otherwise sweet conserve. The cinnamon taste is subtle, some may say too subtle, but as we are talking about jam here, I think, subtle enough! All in all, this jam is perfect for say, homemade croissants! It’s pretty easy to make as well. I did not have a jam thermometer at the time, so it involved a lot of guess work. Last summer I went to an Afternoon Tea cookery class at Waitrose Cooking School, where I learnt a few jam making tricks, which came in handy.
I made this jam in November but I couldn’t blog about it then as it was to be part of the Christmas Hamper I was making for my parents. I was pretty chuffed with the hamper I put together. Take a look…

Homemade items included; Jam, Ginger Biscotti, Chilli Oil and Croissants! The recipes for which ayet to come, bear with me! Shop bought items; Aniseed Balls, Liquorice, Pretzel Bites and Mixed Nuts (for the parrot, did I mention I have a parrot? I have a parrot.) I was very excited to give my parents and Granddad the hamper and I am pretty sure they liked it! It was hard to keep the croissant making a secret considering I was trying to make them on Christmas eve! As I mentioned before, I will get all the recipes out to you, hopefully by the end of January!

Back to the jam. Yes so I made up this recipe myself having not found the perfect one online. It’s a KB.eats original! Finally. Oh before I forget, the jam goes well with peanut butter, obviously!!
Before I get cracking with the recipe, I just wanted to say thanks to all those of you who read my blog and have liked my facebook page (if you haven’t, click here). I went to the pub the other day and had a few people mention my blog and ask for me to make them things! I always get a bit embarrassed thinking that people actually ready this! Thanks ūüôā


Makes: 7 8oz/227g jars (odd number I know)
Prep: 30 mins (to sterilise jars)
Cooking Time: 25-30 mins
Skill Level: Easy as 1, 2 , 3 (if you follow the steps)
Jam Jars* (7- 8oz)
Mixing Bowl
Grater (for orange zest)
Medium-large Saucepan
Citrus Juicer
450g cranberries 
2 oranges (juice and zest)
2 cinnamon sticks
1 star anise 
250 ml water  
1kg jam sugar (with pectin in)
¬Ĺ tsp butter


 *Before you even think of making the jam, be sure to sterilise the jams jars:

  1. Wash in hot soapy water
  2. Allow to drip dry, upside down in an oven set to 140c/120c fan/ gas 1 for around 20mins.
  3. Leave to cool COMPLETELY before adding jam.
Now you may begin!
  1. In a med-large saucepan, mix cranberries, orange juice, orange zest, cinnamon sticks, star anise and water.
  2. Bring to boil over medium heat then simmer for 10 mins until cranberries are soft and squishy.
  3. Remove cinnamon and star anise (I chose to take the star anise out after 5 mins as I did not want to strong a taste to be left)
  4. Add the sugar and butter and simmer for about 15-20 mins, using the jam test to ensure it has simmered for long enough (see my jam test below)
  5. Ladle jam into cooled jars and allow to cool slightly before closing lids and putting in the fridge.
Jam Test
Without using a jam thermometer it can be hard to tell when the jam is ready. Here is a method I learnt at the Waitrose Cooking School that seems to work quite well!
  1. Spoon a small amount of jam onto a cool plate. 
  2. After a few moments, push the jam up with your finger; if it has set it will wrinkle (like when a skin forms on something)
  3. If it is still smooth and runny when pushed, continue to simmer and test again.



KB x

omgomgomg Nigella Lawson sent me a DIRECT MESSAGE on twitter because I said she was on my list of “top babes”along with Jennifer Lawrence and Beyonce (cringe-worthy I know) OMGOMGOMG

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