Karen Flatten of Rochester, Minnesota, won 3rd place in our 2006 Holiday Cranberry Recipe Contest with this recipe for Cranberry Apple Jam.
“If you like to give homemade Christmas gifts, this recipe for cranberry apple jam is sure to be a hit,” says Lorry Erickson, Wisconsin Cranberry Discovery Center director.
- 2 cups water
- 3-3/4 cups cranberries
- 3-3/4 cups tart apples, peeled and sliced
- 5-1/2 cups sugar
- 1 pouch pectin
In a large saucepan, add water and cranberries. Bring to a boil and then simmer for 10 minutes. In another large saucepan, cook the apples (with a small amount of water added to keep them from sticking to the pan) until soft. Put the cooked apples in a blender or food processor and chop. Pour the cooked cranberries and the cooked apples into a Dutch oven and add the sugar. Heat until mixture comes to a boil, stirring continuously. Add pectin and boil for 1 minute.
Ladle jam quickly in prepared jelly jars, filling to within 1/8-inch of tops. Place jars on elevated rack in canner. Water must cover jars by 1 to 2 inches. Cover; bring to a gentle boil. Process for 15 minutes. Remove jars and place on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.