Cranberry, Apple Christmas Jam

I unabashedly admit, I LOVE cranberry sauce! Of all the Thanksgiving side dishes, cranberry sauce is my favorite. You may have your turkey, stuffing, and sweet potato casserole, but give me cranberry sauce in any form. I love them all. My favorite is homemade, but I will thoroughly enjoy whole cranberry sauce from a can, or even, gasp, the burgundy, gelatinous blob that comes out in the shape of the can it was housed in; don't judge. 

Today, I will share a recipe for Christmas Jam or cranberry and apple jam. This lovely red creation is absolutely stunning in a clear glass jelly jar. It makes me happy just to look at it. I intend to serve this with pork, chicken, and turkey, but you could also enjoy it on bread, preferably fresh and homemade. I have wanted to make this jam for years, and I finally purchased all the ingredients when I did my Thanksgiving shopping. It took me an evening to complete, and it is worth the time and effort. I found this recipe in my Ball Canning Cookbook. However, there are ample recipes on the internet with varying ingredients. 

If you love cranberries, I hope you enjoy this as much as I do. If you are a cranberry hater, and I know there are a lot of you out there, keep your comments to yourself...insert a wink.

• Prep time: 15 minutes
• Cook time: 40-50 minutes
• Yields: Approx. 6 half-pint jars 

• 1 (12-ounce) package fresh cranberries (about 3 cups)
• 6 cups peeled, cored, and diced apples (use a softer apple like Golden Delicious or Granny Smith)
• 6 cups granulated sugar
• 1 ¾ cups water (or substitute with orange juice for more flavor)
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp ground cloves
• Optional: 2 tsp grated orange zest 

1. Combine Ingredients: In a large Dutch oven or preserving pan, combine the cranberries, apples, water (or orange juice), sugar, cinnamon, allspice, and cloves. If using orange zest, add it now.
2. Dissolve Sugar: Slowly bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
3. Boil and Thicken: Increase the heat to high and bring the mixture to a full rolling boil. Cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling or setting point. This typically happens around 220°F (104°C) on a candy thermometer, or after about 10-15 minutes of a rolling boil.
4. Test for Set: To check if it's ready without a thermometer, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it gently with your fingertip, it's done.
5. Jar the Jam: Carefully spoon the hot jam into prepared hot, sterilized jars, leaving ¼ inch of headspace at the top. Wipe the jar rims clean with a damp paper towel to ensure a proper seal.
6. Seal and Process: Place the lids and screw bands on the jars. Process the jars in a boiling-water bath canner for 15 minutes (adjust the time for altitude if necessary).
7. Cool and Store: Remove the jars from the canner and place them on a towel on the counter to cool completely (do not disturb for 24 hours). Check the seals; any unsealed jars should be refrigerated for immediate use. Sealed jars can be stored in a cool, dark place for up to a year.

On this seasonal December Friday, stay safe, be smart, enjoy good food, and keep washing your hands.