Cranberry Apricot Orange Jam with Rosemary, Small Batch
Servings: 20
Calories: 42kcal
This bright, tart, and slightly floral jam combines cranberries, apricots, and orange for the perfect fall spread. Apple adds natural pectin, while a touch of rosemary brings elegant, cozy depth. No commercial pectin needed — just a stovetop, a spoon, and a little patience.
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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.
Notes
No pectin needed: Cranberries and apple provide enough natural pectin for a soft jam set.
Depending on how large and juicy your oranges are, you will need one-two.
Make sure to remove the rosemary sprig once the cranberries have mostly popped - after about 10 minutes.
If your dried apricots are too dry to easily chop, place in hot water for 10 minutes to rehydrate. Drain the water before chopping.
Texture check: It should spread easily but hold its shape — think soft jam, not jelly. It's best to use the cold plate method to check the texture of your finished jam. If you use a candy thermometer, it probably won't get above 200F•.
Stirring guidance: Stir every 2–3 minutes early, every 1–2 minutes mid-way, and constantly near the end for a smooth texture and no scorching.
Depending on how tart your cranberries are and your personal preferences, you can add a little maple syrup at the end for sweetness. Add no more than 1 teaspoon.
This is a highly concentrated flavorful jam. Don't spread it think but only use a little at a time.
Nutrition
Serving: 1tablespoon | Calories: 42kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 1mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg