Cranberry Apple Jam Recipe (with Video)

This cranberry apple jam is easy, delicious, and perfect for holiday tables, fall baking, or even as a cranberry-sauce substitute.

Lady Lee’s Note…

I love jams that are sweet and tart at the same time. This cranberry apple jam fits that bill perfectly. During the summer, I like making plum and apple jam, but once plum season is over, there is a little gap in the tart fruit classification until the glorious fresh cranberries show up on the shelves in the fall.

This jam is delicious any time of the year; however, I do have to admit that it’s a tiny bit extra special in the fall and around the holidays. One reason is that it goes very well with mashed potatoes and the traditional holiday turkey. It adds sweetness to those dishes and can easily replace cranberry sauce.

Ingredients…

• Fresh cranberries
• Apples – any variety works. I used Grany Smith but you can also use the softer, sweeter kind that you’d use when making applesauce.
• Water
• Sugar

Video Tutorial…

Step-by-Step Instructions…

Step one – process the fruit. Add the cranberries (one bag at a time) to the food processor. Process and add to the pan. Then, peel and dice the apples. Add to the food processor and process for a couple of minutes. Add to the jam pan/pot. Don’t forget that you can use the cores and apple peels to make apple scrap vinegar.

Step two – cook. Add sugar and water. Turn the heat to medium-high and bring to a boil. Let it boil for 5 minutes, stirring frequently. Lower the heat to medium-low for the rest of the cooking.

Cook the jam until the fruit is soft and until the jam reaches your desired consistency. Apples are rich in natural pectin and will help the jam thicken, but in order for the fruit to soften, we want to cook this jam low and slow for a couple of hours.

Tip – partially cover the pot so the hot jam doesn’t bubble and shoot out of it. It will also help the jam cook slower and the fruit will have plenty of time to soften. Don’t forget to stir the jam every 10 – 15 minutes.

Step three – check for readiness. To check if your jam is ready, scoop a little bit with a spoon, place the spoon on a plate and let it cool for five minutes on the counter, or you can also put it in the fridge. Then add the jam from the spoon back to the pot. As it leaves the spoon, you’ll be able to see how thick it is (because jam keeps thickening as it cools).

Seasoning this Cranberry Apple Jam…

I like to keep things simple so I can really taste the fruit, but you can definitely season this jam if you like. Add between half to a full teaspoon of the following or a combination of the following, depending on your personal taste, about ten minutes before the jam is done cooking…

• Ground ginger
• Ground cinnamon
• Vanilla extract
• Cardamom
• Nutmag
• Lemon or orange zest

Cold Storage Options…

You do not have to can this cranberry apple jam. If you’d like, you can store it in the freezer or the fridge…

• Fridge – add to a fridge-safe container and place in the fridge. Make sure to use a clean spoon every time. This jam will last a few months in the fridge.
• Freezer – use freezer-safe containers or jars. If you use jars, make sure to leave an inch of headspace and freezer lids. Let thaw at room temperature or in the fridge before using. This jam will last a year or more in the freezer.

Canning Cranberry Apple jam…

Step four – prep for processing. Fill your water bath canner with enough water to cover the jars by an inch. Place the canner on the stovetop, cover the pot, and bring the water to a boil.

Wash the jars, lids, and bands with hot water and dish soap. Fill the jars with the cranberry apple jam, leaving 1/2 inch of headspace. Clean the rim with a damp paper towel. Use the bubble remover to remove air bubbles, center the lids, and close each jar with a band.

Step five – process the jam. As you prepare the jars, place them on the elevated rack of the water bath canner. Once all of the jars are ready, lower the rack into the boiling water and cover the pot. Process half-pints and pints for 15 minutes. Adjust according to the table below.

Once processing time is up, turn the heat off and uncover the canner. Let the jars rest in the hot water for a few more minutes before using the jar lifter to remove them and place them on a kitchen towel on the kitchen counter.

How to Store…

Let your jars cool completely before storing them (I usually leave them on the counter overnight). Once they are cool, check to make sure that they sealed by pressing the center of the lid. If there is no movement there it means that the jar is properly sealed and ready for storage.

I store my jars without the band, so it’s easier for me to see what’s going on inside the jar and because the band rusts sometimes. Remove the band and wipe the jar, and then place it in the pantry for up to 18 months. If you have a jar that didn’t seal, you can store it in the fridge and use it first, or you can try to process it again (if you do that, it might make sense to use a different lid).

How to Serve Cranberry Apple Jam…

• On a toast – with or without creamcheese.
• In baked goods – if it’s thumbprint cookies, turnover, or as a topping for cheesecake.
• With yogurt – my go-to meal when I have no time to make a meal is yogurt and granola. Add a bit of jam like this cranberry apple jam to add a bit of sweetness.
• Replacement for cranberry sauce – this jam is a great substitution for the traditional cranberry sauce if you feel like changing things a bit. It works very well with the traditional holiday meal.

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I hope that you’ll give this simple recipe a try! If you like tart jams, you are going to love this one! And one last note… This jam is a beautiful and delicious holiday gift!

Other Winter Jams…

• Apple Butter Recipe for Canning
• Kiwi Jam
• Orange Jam
• Persimmon Jam
• Candied Orange Slices
• Balsamic Onion Jam
• Pear Ginger Jam
• And, for a list of all the jam recipes that are available here on the blog, make sure to check out my low sugar jam recipes page.

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