Apple-Cranberry Jam

August 31, 2021

Both apples and cranberries are naturally high in pectin, the component that causes food to “gel.” That means you won’t have to add supplements to get the jam to firm up, making this a great recipe for beginning canners. You can process the jam in large, 1-pint jars, but I like to use small, picnic-size jars to give as gifts.


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


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