Description
This homemade cranberry apple jam captures the essence of autumn in every spoonful, offering a delightful twist on traditional preserves with a perfect balance of tart cranberries and sweet apples.
Ingredients
Scale
- 4 cups fresh apples (about 2 lbs), peeled, cored, and diced into ¼-inch cubes – Honeycrisp or Granny Smith work beautifully
- 2 cups fresh cranberries (200 grams) – Look for firm, bright red berries that bounce when dropped
- 3 cups granulated sugar (600 grams) – Can substitute with coconut sugar for a deeper flavor profile
- Fresh lemon juice from 1 lemon (2-3 tablespoons) – Bottled lemon juice works as a substitute, though fresh provides superior taste
Instructions
- Peel, core, and dice your apples into uniform ¼-inch cubes.
- Toss apples with lemon juice, then coat with sugar. Cover and let macerate for at least 2 hours or overnight.
- Transfer macerated apples and cranberries into a heavy-bottomed pot. Start water bath canner if canning.
- Cook over medium-high heat 6-10 minutes, stirring frequently, until cranberries pop and apples stay intact. Stop when mixture is slightly thinner than desired—it thickens as it cools.
- Ladle into prepared jars, leaving ¼-inch headspace. Process in boiling water bath for 10 minutes (15 minutes above 6,000 feet).
Notes
For healthier alternatives, replace half the sugar with honey or maple syrup, or use sugar-free pectin with stevia for a diabetic-friendly version.
- Prep Time: 20 minutes
- Cook Time: 6-10 minutes
- Category: Preserves
- Method: Stovetop + Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 133kcal
- Sugar: 33g
- Sodium: 0mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 0.1g
- Cholesterol: 0mg