My prepping is on track.. and this years supply of Cranberry Apple Jam is done.. Its not too sweet.. not too tart.. and absolutely delicious with your Thanksgiving/Christmas Turkey. Its also lovely on toast, bagels or served over cream cheese as a Its a slightly different taste from the Christmas Jam I will be making next week and is so quick and easy.
Both apples and cranberries are naturally high in pectin, so you won't need any additional pectin to help this jam set, as long as you cook it until thick and syrupy. This recipe can be doubled...which I did and I've processed a few jars in the canner so we have plenty to last us through the year..
In12 oz. pkg. fresh cranberries
2 medium (sweet) apples, peeled and diced
1 1/2 Cups sugar
1 Cup water
2 Tblsp honey
1 Tblsp butter (helps reduce foaming)
- Combine the apples, cranberries, honey, sugar and water in a large pot (use a big one, this jam will bubble)
- Over high heat. bring to a boil
- Add butter
- Cook for 10-15 minutes, until the cranberries pop and the apples soften
- you can use a potato masher if you prefer a smoother jam
- Simmer until the liquid in the pot begins to thicken
- Ladle into sterilized jars, wipe rims, apply lids and process in a boiling water canner for 10 minutes.
- Label nicely and store in a dark place or distribute to those you love.
- Any unpopped jars will keep in the fridge for 2-3 weeks
Love and Hugs
Phoebe x
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