Craving a jam that’s perfectly balanced between tart and sweet? This cranberry apple jam is exactly what you need. Unlike traditional cranberry sauces, this recipe delivers a true jam texture, packed with luscious fruit chunks and bright flavor. It’s easy to prepare, perfect for fall and winter gifting, and preserves beautifully. Whether you’re new to canning or a seasoned pro, this cranberry apple jam recipe is a festive must-have.
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Why This Cranberry Apple Jam Is So Good
This homemade cranberry apple jam is a celebration of crisp apples and vibrant cranberries. Naturally rich in pectin, it sets without added pectin, making it ideal for those who prefer more wholesome preserves. The macerated apples keep their texture, resulting in a chunky jam that spreads like a dream but tastes like a treat. It’s also an excellent alternative to overly smooth spreads, offering bite and body in every spoonful.
Not only is this jam easy to make, but it’s also gluten-free, vegan, and perfect for holiday gifting. Its shelf-stable nature after canning means you’ll enjoy the bold flavors of fall all year long.
What You’ll Need for This Cranberry Apple Jam
• Apples: Provide sweetness, bulk, and natural pectin. Choose crisp varieties like Honeycrisp or Granny Smith for chunks that hold up during cooking.
• Fresh Cranberries: Deliver that signature tart punch and vibrant ruby color. Also naturally high in pectin for perfect jelling.
• Sugar: Balances the tartness of the cranberries and helps with preservation. Essential for creating the perfect jammy consistency.
• Lemon Juice: Prevents apple browning and brightens the overall flavor. Optional but highly recommended for taste enhancement.
Easy Ingredient Swaps and Substitutions
• Frozen Cranberries: Can be used in place of fresh. The yield may be slightly reduced, and the set may be a bit softer due to lower pectin levels.
• Low Sugar Option: You can reduce sugar to 2 cups for a tarter jam or even 1 cup for a spread closer to cranberry sauce. However, 3 cups are ideal for that classic “jam” flavor.
• Lemon Zest: If you prefer citrus-forward jams, add the zest of 1 lemon for extra zing.
• Apple Varieties: If Honeycrisp or Granny Smith aren’t available, try Fuji or Pink Lady. Avoid soft cooking apples like McIntosh, which may break down too much.
How to Make Cranberry Apple Jam Step by Step
- Prep the Apples: Peel, core, and dice your apples into 1/4-inch pieces. Smaller chunks create a more spreadable jam, while still retaining a hearty texture.
- Macerate the Apples: Toss the diced apples with lemon juice, then add sugar and stir to coat. Let them sit for at least 2 hours (or overnight) to firm up the fruit and preserve their structure.
- Cook the Jam: Transfer the apple-sugar mixture to a large jam pot. Add cranberries and cook over medium-high heat. Stir often to prevent scorching.
- Boil Until Thick: Let the mixture boil hard for about 8–10 minutes. The cranberries will pop and break down, while the apples retain their bite. Remove from heat when the jam is nearly as thick as you want it—it will firm up more as it cools.
- Test Consistency: You can test doneness by dropping a bit on a chilled plate. If it wrinkles when pushed, it’s ready. The mix usually gels well between 215°F to 217°F—no need to hit the classic 220°F mark.
- Jar the Jam: Spoon into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and prepare for water bath canning if desired.
- Water Bath Process: Process jars in a boiling water bath for 10 minutes (15 minutes if above 6,000 feet elevation). Let jars cool for 12–24 hours, check seals, and store.
Expert Tips for Perfect Cranberry Apple Jam
• Don’t Skip Maceration: Macerating helps keep apple chunks intact. Skipping this step results in a sauce-like texture rather than a true jam.
• Stir Constantly While Boiling: The high sugar content can lead to scorching if not stirred frequently.
• Avoid Overcooking: The natural pectin in apples and cranberries means the jam thickens quickly. Turn off the heat just before it hits your desired consistency.
• Use a Wide Pot: More surface area speeds up cooking and helps achieve a better gel.
• Storage Tip: Properly sealed jars can last 18 months in your pantry. Refrigerate after opening.
What to Serve with Cranberry Apple Jam + Tasty Variations
• Spread on Biscuits or Toast: Its chunky texture makes it perfect for slathering.
• Top Your Cheeseboard: Pairs well with sharp cheddar or creamy brie.
• Add to Holiday Sandwiches: A sweet-tart boost to turkey leftovers or roasted veggie paninis.
• Swirl into Yogurt or Oatmeal: Adds color and zing to your breakfast.
• Spice it Up: Add a cinnamon stick or a pinch of nutmeg while boiling for a festive twist.
• Make it a Sauce: Use fewer apples or skip maceration to create a cranberry apple sauce instead of jam.
• Freezer Version: Skip the canning step and store the jam in freezer-safe jars for up to 6 months.
Seasonal and Nutritional Benefits
Cranberry apple jam is rich in antioxidants thanks to the cranberries and provides a good source of fiber. Apples contribute vitamin C and phytonutrients. This jam is a healthier alternative to store-bought spreads loaded with artificial preservatives.
Wrapping It Up: Why This Cranberry Apple Jam Deserves a Spot in Your Pantry
There’s something deeply satisfying about preserving the bold flavors of fall in a jar, and this cranberry apple jam does exactly that. With its balance of sweet and tart, chunky texture, and rich color, it’s a standout among homemade preserves. Whether you’re spreading it on toast, gifting it during the holidays, or enjoying it with a cheese platter, this jam is a reliable seasonal favorite.
Not only is it practical and delicious, but it’s also beginner-friendly—no pectin required and adaptable for low-sugar diets or freezer storage. If you’ve been searching for a jam that’s more than just sauce, this recipe delivers with both flavor and function. Stock up your pantry now—you’ll be glad you did.
Frequently Asked Questions About Cranberry Apple Jam
1. Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used in place of fresh. However, freezing slightly reduces the natural pectin levels, which may result in a softer set. The jam will still be delicious and gel properly, but expect a slightly different texture.
2. How long does cranberry apple jam last after canning?
When properly water-bath canned and stored in a cool, dark place, cranberry apple jam can maintain peak quality for up to 18 months. After opening, it should be refrigerated and used within 3–4 weeks.
3. Is it possible to reduce the sugar content?
Absolutely. You can reduce the sugar to 2 cups for a tangier, less sweet jam or to 1 cup for a very tart spread closer to cranberry sauce. Just note that lower sugar levels will affect both flavor and preservation, and extremely low sugar may prevent the jam from setting properly.
4. What apples are best for this recipe?
Choose crisp apples that hold their shape well during cooking—like Honeycrisp, Granny Smith, or Fuji. Avoid soft apples like McIntosh, which can disintegrate during cooking and turn the jam into a sauce.
More Relevant Recipes
- Apple Pie Snickerdoodles: These cookies combine the cozy flavors of apple pie and cinnamon sugar for a comforting treat that pairs beautifully with seasonal jams like cranberry apple jam.
- Peach Bacon Jam: A savory-sweet preserve that offers a unique twist on fruit-based spreads. Like cranberry apple jam, it’s rich in flavor and perfect for pairing with cheese or biscuits.
- Easy Apple Crisp Bars: These dessert bars feature spiced apple filling and a buttery oat topping—making them a great companion dessert to serve alongside homemade jams or preserves.
Cranberry Apple Jam
- Total Time: 2 hours 10 minutes
- Yield: 5 half-pint jars (8 oz each)
- Diet: Gluten Free
Description
This cranberry apple jam is a perfect balance of tart cranberries and sweet apples, making it an ideal seasonal preserve for fall and winter. Packed with chunks of real fruit and no added pectin, it’s great for canning, gifting, or enjoying on toast and biscuits.
Ingredients
- 4 cups apples, peeled, cored, and diced (about 2 lbs or just under 1 kg)
- 2 cups fresh cranberries (200 grams)
- 3 cups sugar (600 grams)
- Juice of 1 lemon (about 3 to 4 tablespoons)
Instructions
- Peel, core, and dice the apples into small 1/4-inch cubes.
- Toss the diced apples with lemon juice to prevent browning and enhance flavor.
- Add sugar to the apples and stir to coat evenly. Cover and let macerate for at least 2 hours or overnight in the refrigerator.
- After maceration, place the apple mixture and cranberries in a jam pot.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.
- Boil the mixture hard for 8–10 minutes, until cranberries burst and jam thickens. Remove from heat when it’s just slightly thinner than the desired finished thickness.
- Ladle the jam into sterilized jars, leaving 1/4 inch headspace.
- If canning, process jars in a boiling water bath for 10 minutes (15 minutes if above 6,000 feet elevation).
- Let jars cool for 12–24 hours, check seals, and store sealed jars in a cool, dry place. Refrigerate any unsealed jars.
Notes
- For best texture, use crisp apples like Honeycrisp or Granny Smith.
- Frozen cranberries can be used but may result in a slightly softer set.
- Lemon zest can be added for more citrus flavor but may overshadow the apple-cranberry profile.
- This jam sets well due to natural pectin in apples and cranberries—no added pectin required.
- Reduce sugar to 2 cups for a tangier jam, but it will be more tart and sauce-like.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Preserves
- Method: Boiling / Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 133
- Sugar: 33g
- Sodium: 1mg
- Fat: 0.2g
- Saturated Fat: 0.01g
- Unsaturated Fat: 0.024g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 0.1g
- Cholesterol: 0mg