Ingredients:

  • 800g peeled, cored, and diced Granny Smith apples
  • 300g fresh whole cranberries
  • 1 tbsp fresh lemon juice
  • 400g granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves

Instructions:

  1. Combine the diced apples, whole cranberries, sugar, lemon juice, and spices in a heavy-bottomed stainless steel pot. Stir well to coat the fruit in sugar.
  2. Let the mixture sit for 15–30 minutes to allow the sugar to dissolve and the fruit to release its natural syrup.
  3. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent the sugar from scorching.
  4. Reduce heat to medium. Use a potato masher to gently crush some of the cranberries and apples to your preferred consistency.
  5. Simmer for 20–25 minutes until the jam reaches 220°F (104°C) or passes the wrinkle test on a chilled plate.
  6. Remove from heat and carefully ladle the hot jam into sterilized half-pint canning jars, leaving 1/4 inch of headspace.