Cranberry Apple Jam Recipe

Introduction

Cranberry Apple Jam is a delightful blend of tart cranberries and sweet apples, perfect for spreading on toast or adding a fruity touch to desserts. This vibrant jam balances flavors beautifully and is surprisingly easy to make at home.

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 tablespoons)

Instructions

1. Step 1: Peel, core, and dice the apples into small pieces, about 1/4 inch (1/2 cm) cubes.
2. Step 2: Toss the diced apples in lemon juice, then add the sugar and stir until evenly coated. Cover and let macerate for at least 2 hours or overnight.
3. Step 3: After maceration, combine the apple mixture and cranberries in a jam pot. If you plan to can, prepare a water bath canner at this stage.
4. Step 4: Cook the mixture over medium-high heat for 6 to 10 minutes, until it thickens but is not yet fully set. The cranberries should have popped and broken down, while the apple pieces remain mostly intact.
5. Step 5: Remove the pot from heat and ladle the hot jam into prepared jars, leaving 1/4 inch headspace at the top.
6. Step 6: For canning, process the jars in a water bath canner for 10 minutes (or 15 minutes if you are above 6,000 feet in elevation).
7. Step 7: Let the jars cool completely on a towel on the counter, then check seals. Store any jars that did not seal in the refrigerator for immediate use. Sealed jars can be kept on the pantry shelf. Refrigerate after opening.

Tips & Variations

• For a smoother jam, you can lightly mash cranberries during cooking or blend part of the mixture before canning.
• Add a pinch of cinnamon or ginger for a warm spice twist.
• Use less sugar if you prefer a tarter jam, but note this may affect preservation.
• If you don’t have fresh cranberries, frozen ones work just as well; no need to thaw before cooking.

Storage

Store sealed jars in a cool, dark pantry for up to one year. Once opened, keep the jam refrigerated and use within three weeks. Refrigerate any jars that did not seal after processing and consume promptly. To reheat, warm gently on the stove or in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different apple varieties for this jam?

Yes, tart apples like Granny Smith or sweeter varieties such as Fuji or Gala work well. Mixing types can add complexity to the flavor.

How do I know when the jam is done cooking?

The jam is ready when the cranberries have popped and broken down, and the mixture has thickened slightly but is not as thick as you want the final jam. It will continue to thicken as it cools.

Cranberry Apple Jam Recipe

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★★★★★

4.6 from 211 reviews

This vibrant Cranberry Apple Jam recipe combines the tartness of fresh cranberries with the natural sweetness of apples, creating a beautifully balanced homemade preserve. Perfect for spreading on toast, swirled into yogurt, or gifting in jars, this jam is made by macerating diced apples in lemon juice and sugar before cooking gently on the stovetop until thick and luscious.

• Author: Marco
• Prep Time: 15 minutes plus 2 hours to overnight maceration
• Cook Time: 6 to 10 minutes
• Total Time: 2 hours 15 minutes to overnight plus 6 to 10 minutes cooking
• Yield: Approximately 4 cups (1 quart) of jam 1x
• Category: Jam
• Method: Stovetop
• Cuisine: American

Ingredients

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Fruits

• 4 cups apples (peeled, cored, and diced, about 2 lbs or just under 1 kg fresh as purchased)
• 2 cups fresh cranberries (200 grams)

Other Ingredients

• 3 cups sugar (600 grams)
• Juice of 1 lemon (about 2 to 3 tablespoons)

Instructions

1. Prepare Apples: Peel, core, and dice the apples into small pieces approximately 1/4 inch or about 1/2 cm cubes to ensure uniform cooking and texture in the jam.
2. Macerate Fruit: Toss the diced apples first in lemon juice, then sugar. Stir thoroughly to evenly coat all pieces. Cover the mixture and set aside to macerate for at least 2 hours or preferably overnight, allowing the natural juices to release and the sugar to dissolve thoroughly.
3. Combine Ingredients: After maceration, transfer the apple mixture and fresh cranberries into a heavy-bottomed jam pot, preparing for cooking.
4. Cook Jam: Place the pot on medium-high heat on the stovetop and cook the fruit mixture, stirring occasionally, for about 6 to 10 minutes. Cook until the cranberries have burst and broken down while the apple chunks maintain some shape, and the mixture thickens slightly although not fully, as it will continue thickening while cooling.
5. Jar the Jam: Remove the pot from the heat. Ladle the hot jam into clean, prepared jars, leaving a 1/4 inch headspace at the top to allow for expansion during processing.
6. Process the Jars (Optional Canning): If you plan to can the jam for long-term storage, process the jars in a boiling water bath canner for 10 minutes, or 15 minutes if you are at elevations above 6,000 feet, to ensure safety and shelf stability.
7. Cool and Store: Allow jars to cool completely on a towel at room temperature. Check seals carefully; sealed jars can be stored unopened in a cool, dark pantry. Jars that do not seal properly should be refrigerated and consumed promptly. Once opened, refrigerate the jam to maintain freshness.

Notes

• Macerating the apples with lemon juice and sugar before cooking softens the fruit and intensifies flavors.
• Do not overcook the jam; it should be slightly less thick when cooking because it sets as it cools.
• Using fresh cranberries ensures natural bursting and bright color; frozen can be used but may result in softer texture.
• Properly sealed jars can last up to one year stored in a cool, dark place.
• This recipe does not use pectin but achieves a nice set from natural fruit pectin and sugar.

Keywords: cranberry jam, apple jam, homemade jam, fruit preserves, fall recipes, holiday jam