“My Mom and I independently found this recipe and have wanted to try it. It isn’t as tart as I imagined it would be and surprisingly, tastes more of pineapple than it does cranberries.” – April Ferre
Winter Jam
Ingredients
- 3 Cups Cranberries
- 1 1/2 Cup Apples Peeled & Diced
- 1 1/2 Cup Water
- 1 1/2 Cup Crushed Pineapple Undrained
- 3 1/2 Cups Sugar
- 2 Tablespoons Lemon Juice
Instructions
- Put several small plates in the freezer to cool.
- Cook cranberries and apples in water until they are clear and tender. Press fruit through sieve to remove cranberry skins. Measure; there should be 3 cups of pulp. If you are slightly short, top off with some apple juice.
- Add pineapple, sugar and lemon juice. Mix well and boil rapidly until the jam reaches its set point (approximately 222 degrees F.)
- Test for the set point by placing a dollop of hot jam on a cooled plate and return it the freezer for a few minutes. Run your finger through the jam. If it wrinkles and doesn't fill back in, you have reached the set point. If not, return to heat and boil a couple minutes more.
- Once the set point is reached, fill hot, sterilized half pint jars, leaving 1/4-inch headspace. Put on cap and screw on band hand-tight. Process in a boiling water bath for 10 minutes. Makes approximately 4 to 5 half-pint jars.
Notes
To substitute fresh pineapple, finely dice 1 1/2 cups pineapple. Combine in a blender with 1/2 cup pineapple juice or water. Pulse in blender to create crushed pineapple. Simmer pineapple and juice for 10 minutes to inactivate the enzymes in the pineapple.
2024 Recipe – Calla & April Ferre – From Kerr Home Canning & Freezing Book
