Apple Cranberry Jam
Cranberries and apples are really high in pectin, so no additional pectin is needed for this recipe. This jam will be good for at least a year!
Servings: 5 pint jars
- 8 cups of peeled and diced apple approximately 5-6 large apples, 1/2 inch dice. Tip: Use a softer apple as firm apples won't cook down as well. Golden delicious are a good choice as they are softer and have a sweet mild flavour.
- 4 cups of whole cranberries
- 6 cups sugar
- 1 cup water
- 2 lemons zested and juiced
- ½ tsp ground nutmeg or cinnamon
- Combine the apples, cranberries, sugar and water in a large pot (use a big one, this jam will bubblover high heat. Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, until the cranberries pop and the apples soften.
- Add the lemon zest, juice, and cinnamon, and simmer until the liquid in the pot begins to thicken (because both apples and cranberries are naturally high in pectin, you won't need any additional pectin to help this jam set, as long as you cook it until thick and syrup-y).
- Ladle into prepared jars, wipe rims, apply lids and process in a boiling water canner for 10 minutes. Label nicely and distribute to those you love.