Apple Cranberry Jam

Finished Apple Cranberry Jam and in a glass jar cooling before putting into the fridge.

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This homemade Apple Cranberry Jam combines tart Granny Smith apples, fresh cranberries, and My Holiday Spice Blend for a sweet-tart jam with warm holiday flavors. Perfect for filling cookies or spreading on toast, English muffins, and bagels.

Prep Time25

Total Bake Time30

Refrigerate1

Total Time1 55

Course: Holiday

Cuisine: American

Difficulty: Easy

Servings: Tablespoons

Calories: 47kcal

Author: Barbara Hall

Ingredients

MY HOLIDAY SPICE BLEND

1 teaspoon Cinnamon ground
¼ teaspoon Nutmeg ground
¼ teaspoon Ginger ground
⅛ teaspoon Allspice ground
⅛ teaspoon Orange peel powder

APPLE CRANBERRY JAM

1 Granny Smith apple about 1 ½ cups diced
1 cup (100 g) Fresh cranberries
1 ¼ cup (250 g) Sugar white
¼ cup (59.15 g) Water
1 teaspoon My Holiday Spice Blend
1 Tablespoon Lemon juice
1 Tablespoon Lemon zest

Instructions

MY HOLIDAY SPICE BLEND

Combine the cinnamon, nutmeg, allspice, ginger, and orange peel powder in a small bowl. Mix well, then transfer to an airtight container. Use 1 teaspoon for the jam and save the remaining blend to adjust the flavor to your taste.

APPLE CRANBERRY JAM

Zest and juice the lemon into separate small bowls and set aside. Peel and core the Granny Smith apple, then cut it into quarters. Dice the apple into small, even pieces.
In a 3-quart saucepan, combine the diced apples, cranberries, water, and sugar. Heat over medium-high heat, stirring until the sugar dissolves. Bring to a gentle boil, stirring frequently. As the cranberries begin to pop open and the apple pieces soften, add the lemon juice, lemon zest, and 1 teaspoon of My Holiday Spice Blend. Stir until everything is well combined.
Once the liquid has reduced to a syrupy consistency, remove the pan from the heat. To check if the jam is ready, drag a wooden spoon across the bottom of the pan. If the jam does not immediately flow back into the path, it is done. If it fills in right away, return the pan to the heat and cook a little longer before testing again.
Let the jam cool in the saucepan for a few minutes, then transfer it to a clean, heat-safe glass jar. Allow the jam to cool before covering with a lid and refrigerating overnight. This gives the fruit and spices time to blend and allows the jam to thicken.

Recipe Notes

Yield: Makes approximately 1½ cups of jam, or 24 one-tablespoon servings.

My Holiday Spice Blend: The recipe makes more spice blend than needed for the jam. Start with 1 teaspoon, then taste and add a little more if you prefer a stronger spice flavor.

Apple Preparation: Dice the apple into small, even pieces so they soften evenly during cooking.

Checking for Doneness: The jam will continue to thicken as it cools, so avoid overcooking it.

Make Ahead: Refrigerate the jam overnight to allow the fruit and spices to blend.

Storage: This is refrigerator jam, not shelf-stable canned jam. Keep refrigerated and use within about 1 week.

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