2 pounds (about 5) apples, peeled, cored and coarsely chopped
1 (12-ounce) bag fresh cranberries
4 cups sugar
1/2 cup apple juice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon freshly grated lemon zest
1/4 cup fresh lemon juice
Prepare canning jars by sterilizing according to the manufacturer’s directions.
Place chopped apples in a large, heavy pot. Add cranberries, sugar, apple juice, cinnamon, nutmeg, cloves, zest, and lemon juice. Bring to boil over medium-high heat, then reduce heat to medium. Cook, stirring frequently, for 30 minutes or until mixture thickens (jam will thicken more once cooled).
Ladle jam into prepared jars. Wipe rims and apply lids and rings. Process jars in a boiling-water bath for 10 minutes. Remove jars from canning pot and set aside to cool to room temperature. Jars will “ping,” which indicates that lids are sealed. The center of each lid will not flex up and down when pressed.
Ideal Apples: Granny Smith, Pink Lady®, and Gala work well here.
Recipe and photo provided by Apples: 50 Tried & True Recipes by Julia Rutland