Cranberry Apple Homemade Jam (Print-Friendly Format)
A vibrant jam with tart cranberries and fresh apples. Naturally sweetened, perfect for spreading or gifting.
# Ingredients You’ll Need:
→ Fruit
01 -
4 cups apples, peeled, cored, and diced (approximately 900 grams, cut into 1/2 cm cubes)
02 -
2 cups fresh cranberries (200 grams)
→ Sweetener and Acid
03 -
3 cups granulated sugar (600 grams)
04 -
Juice of 1 lemon (2 to 3 tablespoons, freshly squeezed or bottled)
# How to Make It:
01 -
Peel, core, and dice apples into 1/2 cm cubes.
02 -
Toss diced apples with lemon juice and then sugar. Mix well to coat evenly. Cover and allow to macerate for at least 2 hours, or overnight.
03 -
Place the macerated apple mixture and cranberries into a jam pot.
04 -
Set jam pot over medium-high heat. Cook the mixture, stirring regularly, for 6–10 minutes, until the cranberries burst and the mixture thickens but is not yet at its final consistency. Apple chunks should retain most of their shape.
05 -
Remove jam pot from heat. Ladle hot jam into sterilized jars, leaving 0.5 cm headspace.
06 -
For canning, process jars in a boiling water bath canner for 10 minutes (increase to 15 minutes at elevations above 1,800 metres).
07 -
Allow jars to cool completely on a towel. Check seals after cooling. Store unsealed jars in the refrigerator and sealed jars in the pantry. Refrigerate any opened jars after use.
# Extra Tips:
01 -
Lemon juice prevents browning and enhances apple flavour; both cranberries and apples provide enough acidity for safe canning.
02 -
Sugar can be reduced for a tarter preserve, but gel set and consistency may vary.
03 -
Up to double the batch size may be prepared for home canning; avoid larger sizes for best gelling.
04 -
Jam will keep sealed in the pantry up to 18 months, refrigerated after opening, or can be stored in the freezer up to 6 months.