Apple Cranberry Jam

apple cranberry jam

The end of summer may be prime canning season but there are plenty of things to be jamming and canning all year long. It’d been a while since I’d canned anything and I was starting to get the itch. Apples and cranberries are so plentiful right now and are so delicious paired together that I couldn’t help but can one more thing to give away during the holidays.

I debated adding some spices to give it a christmas-y feel but decided against it since I already have some Spiced Plum Jam tucked away in the cupboard. I’m so glad I did – it has such a nice bright, fresh flavour and will pair together with so many more things. It’s perfect spooned alongside roast turkey or chicken, as a condiment on a holiday sandwich, or simply on a piece of toast with breakfast. It’s more versatile than most jam recipes and has such a lovely colour that’s perfect for gifting during the holidays. Make a batch now to have on hand for last-minute hostess gifts, but don’t forget to keep a few jars for yourself!

Apple Cranberry Jam
Serves: 8 (1/2 pint/250ml) jars
  • 8 cups peeled, cored, and diced apples (soft flesh apples are best)
  • 4 cups fresh cranberries
  • 6 cups sugar
  • 1 cup water
  • zest and juice of 2 lemons
  1. Add apples, cranberries, sugar and water to a large pot. Bring to a boil and let cook until cranberries pop and apples have softened, skimming off any foam that forms on top. Stir in lemon juice and zest, lower heat to a simmer and continue to cook, stirring frequently, until mixture is thick and passes the wrinkle test*. Once ready, you can pack it into jars or tupperware and freeze, or follow the process below for canning.
  2. To can: While jam is cooking, sterilize 8, 1/2 pint jars along with lids, as instructed in my *canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 10 minutes (see: “things you need to know” in my *canning basics post for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.
*Wrinkle Test:
  1. Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

*New to canning? Freeze this recipe instead, or read up on the process in my canning basics post.

Adapted from Food in Jars.