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Festive Cran Apple Jam

Festive Cran Apple Jam

This is a tart festive jam that embraces the flavors of the season.  It’s a nice change from ordinary jam flavors and I love it on toast with a little butter or apple butter.  It also makes a bright fresh alternative to cranberry sauce and pairs really well with meats like turkey.  From start to finish it can be made in less than an hour and has a higher yield than many of the fruit preserve recipes I’ve tried.  I’ve purposely kept the sugar content quite low for health reasons and because I actually like the tart edge to this recipe.  If you prefer a more traditional sweet jam, you can increase the sugar by up to 1 ½ cups.  Increasing the sugar will also help the jam set and may result in a firmer end result.

Cran-Apple Jam

Yields 5 half pints (1 1/4 quarts)

Ingredients:

  • 3 lbs apples (about 6 medium apples)
  • 12 oz fresh cranberries (1 bag)
  • ½ cup water
  • 1 ½ cups white sugar
  • zest and juice of 1 lemon
  • 2 teaspoons fresh ginger, grated
  • ½ teaspoon cinnamon

Directions:

  • Peel and dice the apples.
  • Place apples, cranberries, water and sugar in a large pot and bring to a boil.  Boil, stirring occasionally until the fruit is soft and the cranberries pop – usually about 15 minutes.
  • Add the lemon zest, lemon juice, ginger and cinnamon.  Reduce the heat and simmer for about 20-30 minutes, stirring every few minutes, until the mixture has thickened to your desired consistency.
  • If you want a smooth jam, puree it in a blender or food processor.  If you like some chunks, use a potato masher.  If you like it really chunky, just leave as is.
  • Pour into mason jars, cap and refrigerate for up to 3 weeks.

Note:

 

Photo Credit: http://www.flickr.com/photos/jonesdlwa/4139276331/

 

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