Cranberry Apple Jam with a Hint of Orange = Perfection.
With cranberries, apples and a little orange, this is the jam you need to have on hand for the day after Thanksgiving to slather all over the leftover bits of turkey goodness. Seriously, this stuff is amazing!
Not only will your house smell fantastic while it’s simmering away on the cook top, this recipe for cranberry apple jam with a hint of orange would be a delicious gift to give around the holidays. It’s simple PERFECT for this time of year.
Heck, if you really want to be the hostess with the mostess, make a batch and send them home with a jar!
~Mavis
Cranberry Apple Jam with a Hint of Orange
Description
With cranberries, apples and a little orange, this is the jam you need to have on hand for the day after Thanksgiving to slather all over the leftover bits of turkey goodness.
Ingredients
2 pounds cranberries {I used fresh}
3 Granny Smith apples
1 orange, peeled, seeded and chopped
3 cups sugar
2 cups water
1/2 cup honey
Instructions
Combine all the ingredients in a 5 quart sauce pot and slowly bring to a boil, making sure all the sugar dissolves. Bring to a full rolling boil for 2 minutes, stirring constantly. Remove from the heat and then skim off any foam with a spoon.
Next, ladle the preserves mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process the cranberry apple jam for 10 minutes.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary. One recipe makes about {9} 8oz jars
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Sarah says
Is pectin not needed??
Mavis Butterfield says
Nope.
Jan says
Could I just freeze this instead? I have no experience making jam and just wondered if I could freeze the jars and use them as hostess gifts at Christmas. Jan
Mavis Butterfield says
Yes you can.
Wendy Clark says
Just printed out the recipe. Thank you!
April Hunter says
Instead of leaving chunks, can you blend it up?
Mary says
Super easy recipe. Worked perfectly. The cranberries have pectin so you don’t need to add any.
Mavis Butterfield says
I’m glad you liked it! 🙂
Sarah says
Oh good to know. I cant wait to try! Thanks!
Vivian Blossom says
How many jars does this recipe make?
Mavis Butterfield says
One recipe makes about {9} 8oz jars.
Carrie C says
I’ve been making a similar recipes for a few years now. I’ve learned to bring multiple jars to the family get togethers on Thanksgiving and Christmas because folks fight over it! My stepmom only requests a few jars of it for her Christmas gift. 😉
Deanna L Allen says
This is the bomb! will be making this every year
Julie says
Shelf life?
Mavis Butterfield says
I believe the FDA says 1 year.
Elizabeth Frederick says
Wow, that looks great! Putting on my must do for 2019 list-Goal#1 Love your recipes, thanks for sharing. Merry Christmas!
Mary Jamison says
I made this jam yesterday – easy!!!
Erin Corbin says
I don’t have experience with canning and saw that you said this jam can be frozen instead. Would the recipe be made the same way and then just frozen once it’s put in the jars or does something difference need to be done? Thank you very much – this looks delicious and I can’t wait to try it!
Amy says
Is it possible to crush the fruit or blend to make less junky? Picky kid!
Alice says
What about a sugar substitute version? Any ideas on how that would turn out?
Alice
Cindy says
Do you peel the apples?
Cindy says
DOH! I see in the pics that you do .
Debra says
Have you tried blending and straining this for a smooth jam?
Terri says
Hi Mavis,
Thanks for sharing. I was wondering how much orange to put in the recipe. The size of an orange varies substantially. Even guidance to which type of orange to use would be helpful. Thanks.
Terri
Mavis Butterfield says
1 medium sized orange. Not a jumbo one, not a teeny tiny satsuma one either. Hope that helps.
Sheila Bushey says
Great recipe. Added orange zest, subbed 1 cup of pomegranate juice, and a tsp of cinnamon. Tastes wonderful!
Stacy says
Yummy. Thanks for the tip.
Roxanne says
can i replce something for an orange?
Chicken grandma says
I found a two lb. package of cranberries for .99 so I bought them. I had apples and a couple oranges laying in the fridge. So I made this jam.
The only change I made was I used my immersion blender to smooth it out.
It not real sweet, so my husband really likes it.
Can’t wait to try it on my sourdough bread.
Liz says
Going to make this today with my Granddaughter. I was wondering if we can cut the sugar in half or use a sugar substitute and still water bath can it? Would love any suggestions or advice, i’m very knew to the water bath canning. Thanks!
Bren says
I think there a pectin that you can use to cut the sugar..
Bren says
Yummmmies, thanks for the recipe..
just made it tonight .
A little tip I learned is when jam starts it rolling boil , put a tablespoon of butter in it , helps stop the foam ..
Gennie says
Made this last night and had it this morning on some toast. Wonderful!
Vanessa Stevenson says
Made this and it’s amazing . Also sold it at my market, people love it. I did add the cinnamon. Thanks
Adored5 says
This jam turned out perfectly. I used frozen cranberries and added one quarter cup apple whiskey at the end. It makes a lot. Can’t wait to try it on a turkey sandwich.
Sherri says
Hi! I was wondering if I only need to boil the fruit, sugar and water for 2 minutes? That doesn’t seem long enough for the fruit to cook down. Any help is greatly appreciated as I’m a brand new jam maker. Thanks!
Mavis Butterfield says
Yes.
Combine all the ingredients in a 5 quart sauce pot and slowly bring to a boil, making sure all the sugar dissolves. Bring to a full rolling boil for 2 minutes, stirring constantly.
Ella says
This looks amazing.
Julie says
Is there any need to use a canning thermometer or to bring the jam to a specific temperature when cooking it? Thanks!
Mavis Butterfield says
Hi Julie, I don’t use a canning thermometer. As the directions state, you’ll just need to bring the mixture to a full rolling boil for 2 minutes, stirring constantly. 🙂
Tressie says
Wonderful recipe. Easy per instructions as written. Fabulous flavor
Linda Vecchiollo says
This is AWESOME!!! My new favorite jam. Giving for Christmas.
Donna says
Oh, my word…I believe this is the first of your canning recipes I’ve tried and it was fantastic! Thank you!
Mavis Butterfield says
So glad you liked it! 🙂
Kim says
I’m not sure if this has been asked but can you skip the water bath and put it right in the fridge?
Suzanne says
This looks so good! What a great combination of flavors!