I have to admit I missed the cranberries since last years cranberry extravaganza. They are so versatile and there were fruits that I wanted to pare with them, but they were out of season by the time cranberries came in season. I have been saving a few choice fruits in my freezer from the spring/summer crop and will be working on some new jam flavors over the holidays. But for now I am excited to get the first pot of cranberries on the stove.
I had some fuji apples and I wanted to get a first run jam on the stove with the cranberries so I put together these great flavors and made a Cranapple Cinnamon jam.
Cranapple Cinnamon jam
2 cups fresh cranberries
2 cups chopped apples
2 cups apple juice or water
2 - 3" cinnamon sticks
2 T. bottled lemon juice
1 1/2 cup sugar
2 T. Ball flex batch low sugar no sugar pectin
Prepare 4 half pint jars, lids, and rings.
In a stainless steel pot combine cranberries, apples, and juice/water. Bring to a boil stirring occasionally. Once at a boil reduce heat and cook for 20 minutes until cranberries start popping and apples are becoming soft. Add cinnamon sticks and cook an additional 15 minutes stirring occasionally at a simmer. Add sugar and bottled lemon juice to the mixture and bring back to a boil. Remove cinnamon sticks. Add pectin and boil for an additional minute without stirring. Turn off heat and remove from flame. Stir recipe and it should be thicker than before.
Ladle into your sterilized jars and fill to 1/4" headspace. Remove air bubbles and refill to proper headspace if needed. Wipe rims, add hot lids and rings and place jars in water bath canner. Process jars in canner for 10 minutes once the water come back to a full rolling boil.
Remove jars and let cool on the counter overnight. The next day label top of lid with "Cranapple Cinnamon Jam" and the date canned. Remove the ring for long term storage.
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
Tomato season for Santa Barbara is almost here. The smell of the vines when you run your fingers across the stems is one of the most pronoun...
Last week I asked for a Crock Pot version for some followers that want to make Apple Butter. I received quite a few and wanted to get this r...
I don't have much history with canning, but I have learned so much about this craft and the crazy names people have for some of the can...
What is a PawPaw? Fruit: The pawpaw is the largest edible fruit native to America. Individual fruits weigh 5 to 16 ounces and are 3 to 6 in...
One of recipes I would see over and over that looked amazing in photographs is Apple Pie filling. This recipe is everything inside the pie ...
On the property are 6 fig trees and they are so full of figs I decided to start the process of canning them. As you remember from the start...
I got an email a few days ago from one of my followers, Paula, about a jar that I had seen her post a while back. I had all but forgotten i...
I have had some requests to develop a relish recipe for the Cowboy Candy that would use the same brine but with a more "relish" t...
I still remember the first time I tried the amazing taste in the jar of Harry and David's Hot Pepper and Onion Relish. The sweet/hot tom...