Cranberry Apple Jam
Capture the bright, tangy sweetness of fall with this irresistible Cranberry Apple Jam! Bursting with the vibrant flavors of fresh cranberries and juicy apples, this recipe is perfectly balanced with a hint of zesty lemon and an optional touch of warm cinnamon for added depth. Quick to prepare in just 40 minutes, this small-batch jam thickens beautifully on the stovetop, creating a spread that's as versatile as it is delicious. Whether you’re slathering it on toast, pairing it with cheese, or adding a dollop to baked goods, this homemade jam is the ultimate seasonal treat. Plus, with its easy canning option, you can enjoy the taste of autumn all year long!
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Recipe Information
Ingredients
- 12 ounces Fresh cranberries
- 2 cups Apples (peeled, cored, and diced)
- 1.5 cups Granulated sugar
- 0.5 cups Water
- 2 tablespoons Lemon juice
- 0.5 teaspoons Ground cinnamon (optional)
Instructions
Rinse the cranberries under cold water and set them aside.
Peel, core, and dice the apples into small pieces, ensuring uniform sizes for even cooking.
In a medium-sized saucepan, combine the cranberries, diced apples, water, and lemon juice.
Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
Once the cranberries start to pop and the apples soften, reduce the heat to low and stir in the granulated sugar.
Continue to cook the jam over low heat, stirring frequently to prevent sticking, until the mixture thickens (about 20-25 minutes). You can mash the fruits slightly with a spoon or potato masher for a smoother texture, if desired.
If using, stir in ground cinnamon during the final minutes of cooking for added warmth and flavor.
Test the jam's consistency by placing a small amount on a chilled plate. If it holds its shape when cooled, it's ready. If it's still runny, cook for an additional 2-3 minutes and test again.
Once done, remove the jam from heat and let it cool for 10-15 minutes.
Transfer the jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal tightly and, if desired, process in a water-bath canner for long-term storage.
Allow the jam to cool to room temperature before storing in the refrigerator. The jam can be refrigerated for up to 3 weeks or stored in properly sealed jars for up to a year.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 400.6 g | 146% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 355.4 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
