A gorgeous jam that combines the sweetness of apples with the tart bite of cranberries. It’s also a great recipe for beginners to try. There is so much natural pectin in both the apple and crabnerries that the jam thickens ups effortlessly.
Apple Cranberry Jam
- 10 cups apples
- 5 cups fresh cranberries
- 1 cup water
- 4 cups sugar
- 2 tablespoons powedered pectin
- Juice of 1 lemon
Put 3-4 small plates in the freezer for cold plate test.
Put cranberries and water in a large pot, bring to a boil thenreduce to medium and and cook for 5 minutes.
Add apples, lemon and sugar, then cook fruit for another 15-20 minutes until fruit is soft. Cooking time depends on the type of apple (pectin in apples and cranberries may vary).
Macs fruit with a potato masher to a rough mash, then use a stick mixer for a minute or two to puree the jam a bit. Don’t remove all the lumps – leave texture a little bit chunky.
Add pectin, allow boil vigerously for 1 minute, then remove from heat.
Ladel into hot sterlized jars, top with a canning lid and ring and process in a hot water bath for 10 minutes.