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Cranberry Apple Jam with Chunky Apples

Homemade Cranberry Apple Jam with chunky apples in a glass jar
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Cranberry Apple Jam is a glossy, ruby-colored preserve with bright berry flavor, tender apple pieces, and a naturally thick texture that requires no boxed pectin.

Ingredients

Scale
  • 4 cups prepared apple cubes, peeled and cored (about 2 lbs, or just under 1 kg when purchased whole)
  • 2 cups fresh whole cranberries (200 grams)
  • 3 cups granulated sugar (600 grams)
  • Juice squeezed from 1 lemon (about 2 to 3 Tbsp)

Instructions

  1. Remove the apple peels and cores, then cut the fruit into cubes measuring about 1/4 inch, or roughly 1/2 cm.
  2. Coat the apple pieces with the lemon juice. Add the sugar and mix until it covers the fruit evenly.
  3. Cover the bowl and leave the apples to release their juices for at least 2 hours. They may also rest overnight in the refrigerator.
  4. Pour the apples, sugar, and collected syrup into a jam pot, then add the cranberries. When preserving the jam for shelf storage, heat a water-bath canner before cooking the fruit.
  5. Bring the mixture to a vigorous boil over medium-high heat. Cook for about 6 to 10 minutes, stirring often, until the cranberries burst and the liquid thickens around the apple pieces.
  6. Take the pot off the heat while the mixture remains slightly softer than the desired final texture, since it will become much firmer as it cools.
  7. Transfer the hot jam into prepared jars and keep 1/4 inch of empty space beneath each rim.
  8. For shelf-stable jars, secure two-piece canning lids and process them in a boiling-water canner for 10 minutes. Increase processing to 15 minutes at elevations above 6,000 feet.
  9. Set the jars upright on a towel and let them cool fully without disturbance. Test the seals after 12 to 24 hours, refrigerating any jar that did not seal. Chill all jars after opening.

Notes

  • The lemon juice helps protect the apples from discoloration and sharpens the fruit flavor. It may be fresh or bottled, and it is optional rather than necessary for safe canning. Add the zest from 1 lemon only when a stronger citrus note is desired.
  • Using the full 3 cups of sugar creates a traditionally sweet preserve that balances the cranberries. With 2 cups, the result tastes tarter and more like cranberry sauce. A 1-cup version can still gel but will be extremely tart; using less may produce a sauce instead of a firm spread.
  • Frozen cranberries may replace fresh ones, although the finished batch can have a softer consistency and a slightly smaller yield.
  • The recipe may be doubled to make 10 half-pint jars. Avoid scaling it beyond that amount because oversized batches can heat unevenly and struggle to set.
  • Refrigerated jam remains usable for several weeks. Freezer-safe containers may be stored for up to 6 months when enough expansion space is left at the top.
  • Properly processed, sealed jars retain their best pantry quality for around 18 months. Refrigerate the preserve once a jar has been opened.

Nutrition

Keywords: cranberry apple jam, apple cranberry preserves, homemade fruit jam, no-pectin jam, water-bath canning

Find it online: https://thekitchenfinesse.com/2026/07/25/cranberry-apple-jam/