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.
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.
Recipe and photo provided by https://adventurewithkeen.com/natures-favorite-foods-cookbooks/#series/.