Bright, tart, a little cozy, and just fancy enough to make breakfast (or your charcuterie board) feel special.
Its the kind of Christmas jam that makes toast feel like a treat.
There’s something comforting about making a tiny pot of jam on the stove. It feels like one of those old-fashioned kitchen rituals that should take hours, but it really doesn’t. The minute the cranberries start popping, the whole kitchen fills with this citrusy, warm, gently herby smell. It’s the kind of aroma that makes you think, “Maybe I should make toast. Like right now.”
Small-batch jam is truly one of the easiest kitchen projects anyone can try. No canning tools. No giant stockpot. No sweating over a gallon of bubbling fruit. Just one little saucepan and a bit of stirring. It’s friendly and forgiving, and honestly, it’s a confidence builder. It’s friendly, forgiving, and perfect for beginners. Triple berry jam is a blog favorite small batch jam. And for the fall season, nothing beats a bright crisp pumpkin jam!
And that’s really the charm. Small batches let you experiment without the fear of messing up a whole season’s supply. If it turns out wonderful, like this one does, you tuck it away and make it again next fall. In fact, most of my small batch jams like strawberry pineapple jam and dried apricot jam come from a driving need to use up those last few bits of fruit.
Why You’ll Love This Jam
This jam tastes bright and tart, but with just enough sweetness to keep things balanced. The rosemary is subtle and a little herby, but it brings the whole thing together.
- Small-batch and low-pressure
- No canning equipment needed
- Naturally thickens without commercial pectin
- Soft, spreadable texture perfect for toast or yogurt
- Comes together fast (truly under an hour)
- Smells incredible while it cooks
Ingredients Needed for small batch cranberry jam
The detailed recipe card is below, but this section walks you through the key ingredients, why they matter, and how to make swaps if needed.
- Granny Smith apple – Helps the jam thicken naturally; use another tart apple if that’s what you have
- Dried apricots – Adds chewy sweetness; golden raisins also work in a pinch
- Fresh cranberries – The star of the whole thing; frozen cranberries work too
- Orange zest – Gives the jam that bright citrusy punch
- Orange juice – Helps everything simmer along and adds flavor
- Granulated sugar – Sweetens and helps the jam find the right texture
- Apple cider – Adds depth; apple juice works if you prefer it lighter
- Lemon juice – Keeps the flavor sharp and helps with thickening
- Fresh rosemary – A tiny, soft herbal note; thyme is a good substitute
- Vanilla extract – Adds warmth at the end
- Salt – Makes the fruit pop
- Maple syrup – Optional sweetness if you want a softer finish
A Little More About Natural Pectin
Cranberries and apples are pectin powerhouses. When they cook down, they naturally thicken the jam without needing anything from a box. It’s one of the big perks of small-batch cooking — the fruit does the work for you. If you want the science behind it, The Kitchn has a great breakdown on pectin and how it works.
Directions
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step One: Prep the Fruit
Zest and juice the orange. Grate your apple with the peel on. Chop the apricots into tiny pieces. Don’t worry about perfection. The smaller the pieces, the more smoothly everything cooks down.
I caution you to be careful with your zester. I’ve scraped more than a knuckle or two zesting citrus. Use the best zester for the job and you’ll have better luck.
Step Two: Add Everything to the Saucepan
Add the cranberries, apricots, grated apple, orange zest and juice, cider, sugar, lemon juice, rosemary, and salt to a small, heavy saucepan. Give it a generous stir before the heat goes on so the sugar coats the fruit evenly.
Step Three: Bring to a Gentle Boil
Warm the pot over medium heat. Once it starts bubbling lightly, give it a stir every few minutes. This is mostly hands off but we’re avoiding sticking or burning
Step Four: Let it Simmer
When the cranberries start bursting, lower the heat. The mixture will thicken slowly and take on that deep ruby color. Stir more often now, especially toward the end. Remove the rosemary after about ten minutes so it doesn’t become overwhelming.
Step Five: Do the Cold Plate Test
Drop a bit of jam on a chilled plate and let it sit for a moment. Push your finger through. If it leaves a clean line with a gentle wrinkle, it’s ready. If it slides back together, let it simmer a little longer. No rush.
Step Six: Finish it off
Take the pot off the heat and stir in the vanilla. Taste carefully. If the jam is a touch too tart for your liking, add a tiny drizzle of maple syrup. Just a tiny bit. It’s strong.
Step Seven: Cool and Store
Let the jam cool for a few minutes, then spoon it into a clean jar. Once it reaches room temperature, store it in the fridge. It lasts about two weeks although mine rarely makes it that long because toast exists.
Tips & FAQs
- Can I use frozen cranberries? Yes, they work exactly the same.
- How do I fix overly dry apricots? Soak in hot water for 10 minutes, then chop.
- What if my jam is too tart? Add a bit of maple syrup at the end until it tastes right to you.
- Does this work as a holiday gift? Absolutely! Tie a little ribbon around the jar and you’re done. Or package it with your favorite crackers or biscuits.
- Is the rosemary strong? Not at all. it’s more for depth of flavor and adds a subtle herby tone. You can leave it out if you prefer.
- Why no commercial pectin? Cranberries and apples naturally contain plenty of pectin and it’s not needed.
- My jam turned out too stiff. Can I fix it? Yes. This happens when the jam cooks a little longer than it needs to. Spoon it back into a small saucepan and add a splash of water or orange juice. Warm it on low heat while stirring until it loosens to the texture you want. It will thicken slightly again as it cools, so stop when it looks just a little softer than perfect.especially for a small batch jam.
- My jam came out too thin. What should I do? Put the jam back into the saucepan and simmer it for a few more minutes. Stir often so it doesn’t stick. Use the cold plate test again to check the set. It should look glossy and wrinkle gently when pushed. Small batches thicken quickly, so keep an eye on it. A minute or two usually does the trick.
Final Thoughts
Small-batch jam is such a sweet little pleasure. It doesn’t need special tools or a lot of time. Just fruit, heat, and a willingness to stir now and then. This cranberry apricot version is bright and cozy with the tiniest hint of rosemary. It tastes like something special without asking much from you at all. And truly, I want you to succeed with this. Jam is a kitchen confidence booster, and this recipe is a perfect place to start!
Printable recipe card
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Cranberry Apricot Orange Jam with Rosemary, Small Batch
Equipment
- Small heavy saucepan
- Silicone spatula or flat-edged spoon
- Small plate for cold-plate test
Ingredients
- ½ cup Granny Smith apple grated with peel on
- ¼ cup dried apricots finely chopped
- 1 Tablespoon orange zest
- ¼ cup orange juice
- 1 cup fresh cranberries
- ¾ cup granulated sugar
- ½ cup apple cider unfiltered if available
- ¼ cup water
- 1 teaspoons lemon juice
- 1 small sprig fresh rosemary
- ½ teaspoon vanilla extract
- Pinch of salt
- ½-1 teaspoon maple syrup optional
Instructions
- Prep the fruit. Zest and juice the orange. Grate the apple (include the peel). Finely chop the apricots.½ cup Granny Smith apple, ¼ cup dried apricots, 1 Tablespoon orange zest, ¼ cup orange juice
- Combine the ingredients. In a small heavy saucepan, add cranberries, apricots, grated apple, orange zest and juice, apple juice, water, sugar, rosemary, lemon juice, and salt. Stir to combine.½ cup Granny Smith apple, ¼ cup dried apricots, 1 Tablespoon orange zest, ¼ cup orange juice, 1 cup fresh cranberries, ¾ cup granulated sugar, ½ cup apple cider, 1 teaspoons lemon juice, 1 small sprig fresh rosemary, ¼ cup water
- Begin the cooking process. Bring to a slow boil over medium heat. Stir every few minutes with a silicone spatula, scraping the bottom and sides to prevent sticking.
- Cook the jam. Once the cranberries begin to pop, reduce heat and simmer for about 15-25 minutes, stirring every 3-5 minutes. The jam will thicken and turn glossy. Remove the rosemary after 10 minutes so the flavor doesn’t overpower. See notes.
- Cold plate test. At 15 minutes you can start your first cold plate test. Drop a small spoonful of jam onto a chilled plate. Wait 1 minute, then push your finger through the center. If it leaves a clear path and wrinkles slightly, it’s ready. If not, continue simmering another 5 minutes and test again.
- Add vanilla. Remove from heat. Add the vanilla, pinch of salt, and optional maple syrup.½ teaspoon vanilla extract, ½-1 teaspoon maple syrup, Pinch of salt
- Cool and enjoy.Let cool for 10-15 minutes, then spoon into a clean jar. This small batch yields about 1 ¼ cups of jam. Cool completely before refrigerating. Store up to 2 weeks.
