Apple Cranberry Honey Lemon Jam
I was looking for something to do with a handful of apples and a bag of cranberries when I read Marisa McClellan’s recipes for an Apple Cranberry Jam and her Apple Honey Lemon Jam in her book Food in Jars. By combining the two and throwing in my own ideas, I had a wonderful time tinkering and producing this beautiful jam over the weekend.
3 pounds of apples (approximately 15 medium sized)
1 (12 ounce) bag of fresh cranberries
2 cups of white sugar
1/2 cup of water
1/2 cup of pure raw honey
1/2 cup of lemon juice
1/3 cup of pectin (or one box of Sure-Jell)
To begin, peel and core your apples and then slice or dice them into small chunks. Add them to a large saucepot along with your whole cranberries. Add your 1/2 cup of water and set on medium heat and cover (make sure to crack the lid to vent the pot) cooking for about 10-12 minutes. Stir every minute or so. You will hear the cranberries “pop” as they cook. Once the cranberries have popped. Cook for up to 8-10 additional minutes or until your apples have become soft. Once soft, mash the cranberries and apples with the back of your spoon or a potato masher until consistency is of a slightly chunky applesauce.
Meanwhile, start a pot of boiling water for your jars. Sterilize your jars in boiling water for five minutes. Use some of the boiling water to put in a shallow bowl were you can put your inner jar lids in so they sterilize.
Next, add your lemon juice to your jam mixture and stir well. Cook for 2-3 minutes. Then add your honey and sugar and cook for five minutes. Add the pectin and stir well. Cook for an additional 5-10 minutes until your jam begins to turn thick and set. Make sure to keep your pots lid on as your jam will splatter.
Remove your jam from the heat and ladle into your jelly jars making sure to leave a 1/4 inch space at the top of the jar. Place your hot sterilized inner jar lids on taking care not to touch the rubber liner around the rim. Screw on the jar ring – not too tight – and set aside.
Once all of your jars are filled, carefully place them into your pot of boiling water for 10 minutes. Remove from water and lay out on a paper towel. Let sit until the tops have “popped” indicating that they have sealed.
This recipe makes approximately 5 1/2 jars of jam. Enjoy on toast or as part of your lunch on a classic peanut butter and jam sandwich!