Apple and Cranberry Jam for the Winter: Recipe + 5 Step-by-Step Photos

Apple and cranberry jam embodies the best of both ingredients. The cranberries give the dessert a vibrant ruby color, a pleasant tartness, and a wealth of nutrients. The apples smooth out the berry flavors and create a pleasant texture transition.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 50 min
Time in the kitchen: 20 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Cranberry and apple jam will appeal to those who don't like overly sweet preserves. In this recipe, the berries play a key role and set the main flavor tone. Therefore, you can adjust the amount of sugar to suit your preferences, balancing the sweet and sour taste.

Fresh, ripe berries are best for making jam. However, if you have frozen cranberries on hand, you can make a jar of the dessert at any time. It can be eaten right away, without having to roll it up or leave it sitting on the shelf for too long.

Recipe with step-by-step photos

Apple and cranberry jam

Ingredients

Servings

Cranberry

2 glass
Apples

3 pcs
Sugar

2 pcs
Water

400 ml

Preparation

Step 1

We prepare and weigh the ingredients needed for the jam.

Step 2

Rinse the cranberries, removing any spoiled berries. Cover with water and bring to a boil. Then remove the cranberries and discard half the broth.

Step 3

Add sugar to the remaining broth. Heat over medium heat until completely dissolved. Then return the cranberries to the pan and simmer for 15 minutes.

Step 4

Wash the apples and cut them into thin slices. Don't peel them. This will help them retain their shape. Add the slices to the cranberries and cook for another 15-20 minutes.

Step 5

Pour the finished jam into sterilized jars and leave to store on a shelf.

Similar video recipe: Cranberry and Apple Jam

Another version of cranberry-apple preserves. Instead of jam with large apple slices and berries, you get a smooth marmalade. It's quite thick even without the addition of pectin or other gelling agents. It's much more convenient to use as a filling for pancakes, cupcakes, or as a layer for cakes and pastries.

As a bonus, the video's author shows how she sterilizes jars for storing jam. She also shares her own extensive experience with canning. It's quite interesting.

Store the jam in the refrigerator.

If you're too lazy to bother with sterilizing jars and canning large portions of fruit, simply pour the jam into a clean container with a lid. The dessert will keep in the refrigerator for up to two weeks. During this time, you'll definitely have time to eat a serving and come up with other recipes worth trying.

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