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Cranberry Apple Jam with a Hint of Orange

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Mavis Butterfield


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.



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


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