Description
This homemade Cranberry Apple Jam combines the tartness of fresh cranberries with the natural sweetness of apples, creating a perfectly balanced spread. Macerated with lemon juice and sugar, then gently cooked on the stovetop to retain the apple chunks, this jam is ideal for toast, desserts, or as a festive gift.
Ingredients
Fruits
- 4 cups apples, peeled, cored, and diced (about 2 lbs or just under 1 kg fresh)
- 2 cups fresh cranberries (200 grams)
Other Ingredients
- 3 cups sugar (600 grams)
- Juice of 1 lemon (about 2 to 3 tablespoons)
Instructions
- Prepare Apples: Peel, core, and dice the apples into small 1/4 inch (about 1/2 cm) cubes to ensure even cooking and texture.
- Macerate the Fruit: Toss the diced apples first in lemon juice and then in sugar, stirring thoroughly so the pieces are evenly coated. Cover the mixture and set aside to macerate for at least 2 hours or overnight; this softens the apples and helps release their juices.
- Combine Ingredients in Pot: After the maceration period, place the apple and sugar mixture along with fresh cranberries into a jam pot. If you plan to can, prepare your water bath canner at this stage to be ready.
- Cook the Jam: Heat the mixture on the stove over medium-high heat, stirring occasionally, until it thickens, typically 6 to 10 minutes. The jam is ready when the cranberries have popped and broken down, while the apple chunks remain distinct. Remove from heat before it becomes too thick as it will continue to set upon cooling.
- Jar the Jam: Ladle the hot jam into prepared jars, leaving a 1/4 inch headspace at the top for expansion during processing.
- Process for Preservation: If canning, process the sealed jars in a boiling water bath canner for 10 minutes (or 15 minutes if you live above 6,000 feet elevation) to ensure safe preservation.
- Cool and Store: Allow jars to cool completely on a towel on the counter. Check seals once cooled. Store sealed jars in the pantry and refrigerate opened or unsealed jars for immediate use.
Notes
- For best texture, do not overcook the jam to preserve apple chunks.
- Macerating overnight can enhance flavor and soften the apples more thoroughly.
- Use clean, sterilized jars and lids if planning to can for shelf stability.
- Adjust sugar quantity slightly for sweetness preference but note it also acts as a preservative.
- Jam can be stored in the refrigerator for up to 3 weeks if not canned.
- Prep Time: 15 minutes (plus 2 hours to overnight maceration)
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
