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.

Cranberry Apple Jam – Easy Recipe with 4 Ingredients

Name: Cranberry Apple Jam
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: American
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)

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

Scale

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)

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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