Apple-Cranberry jam all dressed up.

With a bountiful supply of fresh, organic cranberries and gala apples, I decided to make a batch of apple-cranberry jam. It turned out great!  The sourness of the cranberries balances well with the sugar so it’s not too sweet.  It’s going to be great on some brie in a few days!

I found this recipe on one of my favorite blogs, Food in Jars.

Apple-Cranberry Jam

8 cups of peeled and diced apple (approximately 5-6 large apples, 1/2 inch dice. Use a softer apple like a Golden Delicious. Firm apples won’t cook down as well.)
4 cups of whole cranberries
6 cups sugar
1 cup water
2 lemons, zested and juiced

Combine the apples, cranberries, sugar and water in a large pot (use a big one, this jam will bubble) over high heat. Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, until the cranberries pop and the apples soften.

Add the lemon zest and juice and simmer until the liquid in the pot begins to thicken (because both apples and cranberries are naturally high in pectin, you won’t need any additional pectin to help this jam set, as long as you cook it until thick and syrup-y).

Ladle into prepared jars, wipe rims, apply lids and process in a boiling water canner for 10 minutes. Label nicely and distribute to those you love.

Makes 4 1/2 – 5 pints.

from: Food In Jars, http://www.foodinjars.com/2009/11/gift-in-a-jar-apple-cranberry-jam/

Combine the berries, apples, sugar and water.

Stir until the mixture gets bubbly and the cranberries start to pop.

While the jam is jamming, prepare your water bath canner.

Do the spoon test to check for thickness of the jam. Put a few spoons in the freezer. When you need to see if the jam has thickened use a frozen spoon. It cools faster so you can see the finished consistency.

Fill the jars and prepare them for a ten-minute tubby.

Tie on a pretty ribbon and tag, and they are ready to go!