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Easy Strawberry Cranberry Jam or Strawberry Partridgeberry Jam

Easy Strawberry Cranberry Jam. A super simple and very easy to make recipe for a delicious jam without pectin, using equal parts strawberries, cranberries and sugar.

Strawberry Cranberry Jam close up photo of a bottle of jam at the breakfast table

Strawberry Cranberry Jam

We recently purchased a new fridge which is how this delicious jam came to be made. In cleaning out the freezer, Spouse discovered a small bag of partridgeberries that our friend Ellen had given us a couple of months before. I had honestly forgotten about them.

There was part of a large bag of frozen strawberries that were found at the back as well. They had also been there for at least a couple of months because I know we had purchased more, several times since.

Frozen strawberries for Strawberry Chiffon Squares

It’s easy to make your own jam using frozen berries.

We can’t keep them in the house because of the kids constantly making fresh fruit smoothies for breakfast. Somehow the remnants of this bag had escaped notice, so they needed to be used as well.

Fresh strawberries close up photo.

Fresh ripe perfect strawberries can be used as well with frozen cranberries or partridgeberries.

Jam seemed like an obvious choice. Even though I had never tried Strawberry Partridgeberry Jam before, I had sampled Strawberry  Cranberry Jam, so knew it would work.

Cranberries for Cranberry White Chocolate Magic Cookie Bars

Cranberries or partridgeberries can be used in this recipe

Partridgeberries, or lingonberries, are very popular here in Newfoundland and are often made into jam. They are similar to cranberries but they are much more tart and intensely flavoured.

Like cranberries, they are very high in natural pectin which is a good thing for jam. That’s because it means you don’t really have to add any or worry about getting the sugar content high enough to activate added packets of pectin.

The natural pectin is enough to do the trick here, in my view.

Partridgeberries Lingonberries Depositphotos stock image

Partridgeberries or Lingonberries

Sugar content in Strawberry Cranberry Jam.

Partridgeberries do take a lot of sugar to cut through their tart, sour taste. So, I took a guess and added equal parts of sugar, strawberries and cranberries.

I figured if it was too tart, I would add more sugar. If it was too sweet I would add more fruit. Turns out the balance was perfect for my taste.

Strawberry Cranberry Jam shown on a piece of toast at the breakfast table

Strawberry Cranberry Jam

If you are using cranberries, you can try starting with 1 1/2 cups of sugar if you like. That’s a good starting point, as cranberries are not as tart as partridgeberries. Some people may prefer it on the tarter side.

I really need to clean out the freezer more often to put the remnants of things to good use. My Bumbleberry Crumble  or my Bumbleberry Port Jam are other good examples of freezer cleaner recipe. 

It’s easy to combine leftover frozen fruits to create a dessert or jam while not wasting a single thing.

If you are planning on keeping this jam for longer than a couple of weeks in the fridge, or if you are making a large batch, please follow proper, food safe guidelines and method for bottling jam.

Like this Strawberry Cranberry Jam recipe?

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Strawberry Cranberry Jam photo with title text for Pinterest

Strawberry Cranberry Jam

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Strawberry Cranberry Jam close up photo of a bottle of jam at the breakfast table
Yield: 65 tbsp

Easy Strawberry Cranberry Jam or Strawberry Partridgeberry Jam

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Easy Strawberry Cranberry Jam - a super simple and very easy recipe for a delicious jam without pectin, using equal parts strawberries, cranberries & sugar.

Ingredients

  • 2 cups sugar
  • 2 cups strawberries, sliced or cut into quarters
  • 2 cups cranberries, halved

Instructions

  1. Chop the strawberries and cranberries before measuring. If the cranberries are particularly large you can cut them in quarters instead of half.
  2. Bring all of the ingredients together and simmer slowly for about a half hour, until most of the liquid has boiled off and the jam begins to take on a thickened consistency. Skim off any white foam that comes to the top.
  3. Do not let the jam boil rapidly, a slow simmer is best to maintain identifiable pieces of the fruit in the jam and keep its clear appearance.
  4. If you are planning on keeping this jam for longer than a couple of weeks in the fridge, or if you are making a large batch, please follow proper, food safe guidelines and method for bottling jam.

Notes

If you are planning on keeping this jam for longer than a couple of weeks in the fridge, or if you are making a large batch, please follow proper, food safe guidelines and method for bottling jam.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

65

Serving Size

1 tbsp

Amount Per Serving Calories 27Saturated Fat 1gSodium 1mgCarbohydrates 7gFiber 1gSugar 6gProtein 1g

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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Pamela Turcot

Tuesday 8th of October 2019

Not being Jam savvy I like this recipe ... looks like something I can do!!! I was wondering if this would work with Saskatoon Berries??

Thanks Pam

Linda A

Monday 7th of October 2019

Hi Barry, Your jam looks delicious, I was wondering if the jam would set if I used a sugar substitute such as monkfruit, or erythritol, if your familiar with these. Thank you, so much for your reply. cheers, Linda

Wavey Osmond

Monday 7th of October 2019

My grandmother always told me to add a little salt when cooking partridgeberries. It will take away any bitter taste and allow you to use a lot less sugar. It works.

La Cuisine d'Helene

Thursday 11th of June 2015

It would be nice to taste Partridgeberry, I like when a fruit is tart. Nice jam.

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