Why Make This Recipe
Cranberry Apple Jam is a perfect blend of sweet and tart flavors. It’s an excellent way to preserve fresh apples and cranberries while creating a delicious condiment. This jam pairs well with toast, biscuits, or even as a topping for desserts. Making it at home means you can control the ingredients and avoid preservatives found in store-bought varieties. Enjoy the satisfaction of preserving seasonal fruits in this easy recipe.
How to Make Cranberry Apple Jam
Ingredients:
- 4 cups apples (peeled, cored, and diced, about 2 lbs or just under 1 kg fresh as purchased)
- 2 cups fresh cranberries (200 grams)
- 3 cups sugar (600 grams)
- Juice of 1 lemon (about 2 to 3 Tbsp)
Directions:
- Peel, core, and dice the apples into small pieces (about 1/4 inch or 1/2 cm cubes).
- Toss the apples in lemon juice, followed by the sugar. Stir to coat them evenly.
- Cover the apple mixture and let it sit to macerate for at least 2 hours or overnight.
- After maceration, place the apple and cranberry mixture into a jam pot. If you plan to can the jam, prepare your water bath canner first.
- Turn the stove to medium-high heat and cook the apple-cranberry mixture until it thickens, about 6 to 10 minutes. It’s done when the cranberries have popped and broken down, but the apple pieces should remain intact.
- Remove the jam pot from the heat and ladle the jam into prepared jars, leaving a 1/4 inch headspace.
- If canning, process in a water bath canner for 10 minutes (or 15 minutes if you’re above 6,000 feet in elevation).
- Let the jars cool completely on a towel on the counter and check the seals. Store any unsealed jars in the refrigerator for immediate use. Sealed jars can be stored on the pantry shelf, and be sure to refrigerate after opening.
How to Serve Cranberry Apple Jam
Cranberry Apple Jam is versatile and can be enjoyed in many ways. Spread it on toast or pancakes for a delightful breakfast. Use it as a filling for pastries, or serve it on cheese boards alongside crackers. It also makes a delicious topping for yogurt or ice cream. Get creative and add it to sauces or marinades for a unique twist.
How to Store Cranberry Apple Jam
Store sealed jars of Cranberry Apple Jam in a cool, dark pantry. Once opened, keep the jam in the refrigerator and consume it within a few weeks. If you have any unsealed jars, place them in the fridge for immediate use.
Tips to Make Cranberry Apple Jam
- Choose firm apples that hold their shape during cooking for a nice texture.
- Don’t skip the lemon juice; it enhances flavor and helps with preserving the jam’s color.
- Make sure your jars and lids are clean and sterilized to prevent spoilage.
- If you want a smoother jam, you can blend the mixture lightly before ladling it into jars.
Variation
You can experiment by adding spices like cinnamon or ginger for a warm flavor. Adding orange zest can also give the jam a refreshing citrus twist!
FAQs
1. Can I use frozen cranberries for this recipe?
Yes, frozen cranberries can be used. Just make sure to thaw them before cooking.
2. How long will the jam last?
Sealed jars can last for up to a year in the pantry. Once opened, store in the refrigerator and use within a few weeks.
3. Can I reduce the sugar in this recipe?
You can reduce the sugar, but keep in mind that sugar helps with preservation and thickness. A lower sugar jam may not last as long and may be thinner in texture.
Cranberry Apple Jam
Ingredients
Equipment
Method
- Combine cranberries, diced apples, sugar, water, and lemon juice in a large, heavy-bottomed pot; stir to mix.
- Bring the mixture to a boil over medium-high heat, stirring frequently, then reduce heat and simmer gently.
- Continue simmering for 40-50 minutes, stirring occasionally, until the fruit is soft and the jam has thickened.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace, and seal. Process in a boiling water bath for 10 minutes for shelf stability, if desired.