Festive Cranberry Orange Jam (Print Version)
# Ingredients:
→ Main Ingredients
01 -
300 grams fresh cranberries
02 -
300 grams Bramley cooking apples, peeled, cored, and cut into quarters
03 -
150 milliliters freshly squeezed orange juice (about 1 to 2 oranges)
04 -
2 teaspoons freshly grated orange zest
05 -
1/4 teaspoon mixed spice (optional but recommended)
06 -
600 grams granulated white sugar
# Instructions:
01 -
Before you begin cooking, pop a couple of small plates or saucers into your freezer - you'll need these later to test if your jam is ready. Also, get your jars ready by washing four 250ml jars in hot soapy water, filling them with boiling water briefly, then emptying and placing them in a preheated oven at 140°C (120°C fan, 185°F, gas mark 1) for about 20 minutes. Sterilize the lids separately with boiling water and let them drain.
02 -
Take your quartered apple pieces and slice them thinly from top to bottom. Toss them into your preserving pan along with the cranberries, orange juice, orange zest, and mixed spice if you're using it.
03 -
Pop a tight-fitting lid on the pan and let everything simmer gently for around 10 minutes. You'll know it's ready when the apples have softened nicely and all the cranberries have burst open.
04 -
Turn the heat down low and stir in your sugar. Keep stirring until it's completely dissolved, using the back of your wooden spoon to break up any larger apple pieces as you go.
05 -
Crank up the heat to high and bring the mixture to a vigorous rolling boil. Stir constantly and set your timer for 5 minutes. If you have a jam thermometer, you're looking for it to reach 104°C (219°F). Once time's up or temperature is reached, take the pan off the heat.
06 -
Grab one of those chilled plates from the freezer and drop a few drops of jam onto it. Put it back in the fridge for 30 seconds, then push your finger through the jam. It should wrinkle up and hold its shape rather than running all over the place - that means it's set perfectly.
07 -
Working quickly while the jam is still piping hot, ladle it into your warm sterilized jars using a jam funnel if you have one. Screw or clip the lids on tight while everything is still hot. Let the jars cool completely before serving or storing.
# Notes:
01 -
This festive jam works beautifully as a sweet spread for toast or scones at teatime, or serve it as a savory condiment alongside roast turkey, ham, or a cheese board.
02 -
Once cooled, store your unopened jars in a cool, dark, dry spot. They'll keep for up to 12 months for best quality and color, though they're safe to eat for years. After opening, keep refrigerated and use within a few months.
03 -
This recipe makes approximately four 220ml jars of delicious homemade jam - perfect for holiday gifting or keeping your pantry stocked through the festive season.