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Cranberry apple jam is that cheery burst of red you want on your morning toast or a gift jar that makes anyone smile. Sweet and tart, with shining chunks of apple and bright cranberry, this homemade jam is wonderfully simple. It sets without extra pectin and the flavor tastes like autumn in a spoonful.
I first made this when I had a surplus of apples the local orchard gave us. I wanted something that tasted fresh and festive. My family cannot stop asking for it around the holidays.
Ingredients
- Apples: freshly picked or store bought – their natural pectin helps set the jam and gives it a lovely chunky texture. Go for firm crisp apples for best results
- Fresh cranberries: provide tartness vibrant color and natural acidity. Choose plump glossy berries free of soft spots
- Sugar: balances the tart cranberries and helps the jam set properly. Use granulated sugar for even dissolving
- Lemon juice: brightens flavor and keeps apples from browning. Freshly squeezed is ideal but bottled works in a pinch
Instructions
- Prepare the Apples:
- Peel core and dice apples into small cubes about a quarter inch in size. Smaller pieces help them cook evenly and give a thick texture later
- Macerate Apples:
- Toss apple cubes with lemon juice first then add all sugar. Stir well so everything is evenly coated. Cover the bowl and let the apples rest for at least two hours or overnight. This draws out their juices and begins dissolving the sugar
- Cook the Jam:
- Combine macerated apples cranberries and all juices into a heavy bottomed jam pot. Place over medium high heat. Stir frequently and let everything cook for six to ten minutes. Watch as the cranberries pop and release their color. The whole mixture thickens quickly. Stop cooking when it is thicker but still a bit saucy as jam will gel more after cooling
- Jar the Jam:
- Ladle hot jam immediately into clean jars. Fill to about a quarter inch from the top. This headspace ensures proper sealing
- Optional Water Bath Canning:
- If you want shelf stable jam process the jars in a boiling water bath for ten minutes. If you live above six thousand feet process for fifteen minutes
- Cool and Store:
- Let the jars cool undisturbed on a towel. Check seals after several hours. Jars that did not seal should be kept in the fridge and used first
I love how tart fresh cranberries taste alongside fall apples. My favorite batch I ever made used apples we had just picked as a family. The kitchen was filled with laughter as we diced and stirred.
Storage Tips
Cranberry apple jam keeps for several weeks in the fridge. Once opened always store in the refrigerator and use within a couple weeks. For longer storage freeze in freezer safe jars and leave room at the top for expansion. If you have canned the jars and they are properly sealed your jam will be delicious for a year or more in the pantry.
Ingredient Substitutions
You can use frozen cranberries if fresh are unavailable. For apples use any firm variety that holds shape. A mix of sweet and tart apples brings interesting flavor. Honey can replace some but not all of the sugar for a floral note but the texture can change.
Serving Suggestions
Spread on biscuits toast pancakes or scones. Swirl into oatmeal or fold into yogurt. It adds a beautiful touch to cheese boards too. Try serving a spoonful with roast meats or even as a festive filling for thumbprint cookies.
Cultural and Seasonal Notes
Cranberry apple jam feels right at home with autumn and winter holiday menus. Both apples and cranberries are native North American fruits and have long been preserved for cold months. This jam channels the bright flavors you crave in the dead of winter and the jewel tones look lovely on any table.
This jam is a special way to celebrate apple and cranberry season. Enjoy the beautiful color and bright taste with every spoonful.
Common Recipe Questions
- → Can I use less sugar for a tart flavor?
Yes, you can reduce the sugar for a tangier result. At two cups, it will be tart; at one cup, expect a very tangy flavor and softer set.
- → Is lemon juice required?
Lemon juice brightens the flavors and keeps apples from browning, though it's optional for canning safety since cranberries and apples are naturally acidic.
- → How long does the jam last?
Refrigerated, the jam keeps for several weeks. Properly canned jars store well for up to 18 months in a cool, dark place.
- → Can I double the batch size?
Doubling works well, but don't increase beyond that, as larger batches might not cook evenly or thicken properly.
- → What's the best way to serve it?
Enjoy on toast, bagels, biscuits, paired with cheese, or as a tasty swirl into yogurt or desserts.