Pre-Serve-It! Can Some Jam!| Cranberry Apple Jam



8 cups of peeled and diced Golden Delicious apples (56 large apples)

4 cups of whole cranberries-fresh or frozen

6 cups granulated sugar

1-cup water

1-large lemon zest and juiced

1-teaspoon ground cinnamon

½ teaspoon ground nutmeg


  1. Prepare fruit. Peel, core and dice to ½” apples.  Rinse and sort cranberries, remove damaged or dried berries. Combine the apples, cranberries, sugar and water in a large pot (use a big one, this jam will bubble) over medium 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.
  2. Add the lemon zest, juice and simmer until the liquid in the pot begins to thicken (apples and cranberries are naturally high in pectin you won’t need to add liquid pectin to set this jam. Just continue to cook jam until thick and syrup-y). If you like smoother jam, emulsify or mash mixture.  I used a hand stick emulsifier. If you like chunky fruit keep as is.
  3. Spoon hot jam into prepared jars, leave ½ “ space at top of jar, wipe inside and around top edges of jar with damp paper towel, attach warm lid and bands. Process in a boiling water canner for 15 minutes.  Start timing after water comes to a boil.
  4. Great for gift giving. Serve this jam as a glaze for ham or turkey, a jam for sandwiches, cream cheese block, ice cream topping or pancake syrup.

For step by step instruction go to


To serve as a glaze or syrup topping, microwave ½ -cup of jam in microwaveable bowl 30 seconds until melted.  Stir until smooth.