Cranberry mandarin jam combines two favorite winter fruits — mandarin oranges and cranberries — to make a bright, festive jam that’s perfect for the holidays.
More jam recipes: Homemade Mandarin Orange slices, Mandarin Orange Jam, Blueberry Jam, Strawberry Jam and Strawberry Rhubarb Herb Jam.
This jam is fantastic on toast, pancakes, waffles or French toast, and it also makes a lovely glaze for turkey or ham. Make a batch for yourself or fill several 125 mL or half-pint jars for gift giving.
Jam NOT Marmalade
This is jam, not marmalade — there is no orange peel or pith included. That means you’ll need to remove the white pith from the mandarins to avoid bitterness. I find it easier to sit with a paring knife while watching TV and carefully scrape away the pith. I didn’t remove the thin membranes between segments, but I did cut out the core to catch any stray seeds.
Once the oranges are prepped, you’re ready to make the cranberry mandarin jam.
Print Recipe
Cranberry Mandarin Jam
Ingredients
- 2 lbs mandarin oranges 10-12
- 1 lemon 1 Tbsp zest, 2-3 Tbsp juice
- 1/2 cup chopped cranberries fresh or frozen
- 2 cups sugar*
- 1 pack No Sugar Needed pectin
Instructions
Prepare Oranges
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Peel the mandarins and remove as much white pith as possible from the outside and center. Remove any seeds.
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Separate the segments and chop them into small pieces.
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Zest and juice one lemon and add to the oranges (about 1 Tbsp zest and 2–3 Tbsp juice).
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Add the chopped cranberries.
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You should have about 4 cups of prepared oranges. Add a little orange juice or extra segments if needed to reach 4 cups.
Prepare Jars
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Wash jars and lids and keep them hot. (Sterilizing is not required because of the water-bath processing step.)
Prepare Jam
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In a large saucepan, combine 4 cups prepared oranges and the No Sugar Needed powdered pectin. Stir until the pectin dissolves.
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Bring the mixture to a full rolling boil over high heat, stirring frequently.
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Add the sugar, stir constantly, and return to a full rolling boil. Boil for 3 minutes.
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Remove from heat.
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Ladle the hot jam into hot jars, leaving 1/4 inch (about 0.6 cm) headspace.
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Wipe the jar rims and apply two-piece lids, tightening the rings finger-tight.
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Place jars in a hot water bath and boil for 10 minutes, starting the timer when the water returns to a full boil.
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Let jars rest in the canner for 5 minutes, then remove and cool completely.
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Properly processed jars will keep on a shelf for up to one year.
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Yield: 4–5 half-pint (250 mL) jars or 8–9 quarter-pint (125 mL) jars.
Notes
Sugar note: No Sugar Needed pectin lets you adjust the sugar to taste. Sugar contributes flavor depth, helps preserve color and extends shelf life once opened.
Nutrition Facts (per serving)
For my next batch I plan to add a blend of cinnamon, ginger and nutmeg to make the jam even more Christmassy.
For other mandarin preserves, try canned mandarin oranges or mandarin orange jam.
This jam is so pretty — if you make a batch, please share a photo by tagging @getgettys on Instagram or leave a comment to say how it turned out.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist helping you select, store and serve seasonal ingredients in simple, delicious meals. Sign up for seasonal tips and recipes, and explore my books, guides and video content for more inspiration.