Ingredients with Measurements:
- 4 cups of peeled and chopped apples
- 2 cups of fresh cranberries
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
Special equipment needed:
- Large pot
- Wooden spoon
- Canning jars with lids and bands
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the chopped apples, fresh cranberries, granulated sugar, lemon juice, ground cinnamon, ground nutmeg, and salt.
2. Stir the mixture well and bring it to a boil over medium-high heat.
3. Reduce the heat to low and let the mixture simmer for about 30-40 minutes, stirring occasionally, until the fruit is soft and the mixture has thickened.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
6. Return the pot to the stove and bring the mixture to a boil again over medium-high heat.
7. Reduce the heat to low and let the mixture simmer for another 10-15 minutes, stirring occasionally, until it has thickened to a jam-like consistency.
8. Remove the pot from the heat and let it cool for a few minutes.
9. Ladle the hot jam into sterilized canning jars, leaving about 1/4 inch of headspace.
10. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top, tightening them just until they are snug.
11. Process the jars in a water bath canner for 10 minutes.
12. Remove the jars from the canner and let them cool completely.
13. Check the seals on the jars by pressing down on the center of each lid. If the lid doesn't move, the jar is sealed properly.
14. Store the sealed jars in a cool, dark place for up to one year.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for boiling and simmering
Serving size:
This recipe makes about 4-5 cups of jam.
Nutritional information:
Serving size: 1 tablespoon
Calories: 40
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 10g
Dietary fiber: 0g
Sugars: 9g
Protein: 0g
Substitutions for ingredients:
- You can use frozen cranberries instead of fresh cranberries.
- You can use lime juice instead of lemon juice.
- You can use ground ginger instead of ground nutmeg.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the jam for a nutty flavor.
- Add 1/4 cup of orange juice and 1 tablespoon of grated orange zest for a citrusy twist.
- Add 1/4 cup of bourbon or whiskey for an adult version of the jam.
Tips and tricks:
- Use a large pot to prevent the jam from boiling over.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to ensure that the jam reaches the proper temperature for canning (at least 212°F).
- Sterilize the canning jars and lids before using them to prevent contamination.
- Use a funnel to pour the hot jam into the jars to avoid spills and burns.
- Label the jars with the date and type of jam for easy identification.
Storage instructions:
Store the sealed jars in a cool, dark place for up to one year.
Reheating instructions:
To use the jam, simply open a jar and spoon out the desired amount. You can heat the jam in a microwave-safe bowl or on the stove over low heat until it is warm and spreadable.
Presentation ideas:
Serve the jam in a small dish with a spoon for spreading on toast, bagels, or muffins. You can also use the jam as a topping for ice cream or yogurt.
Garnishes:
Garnish the jam with a sprig of fresh mint or a slice of apple for a decorative touch.
Pairings:
The jam pairs well with buttered toast, cream cheese, or brie cheese.
Suggested side dishes:
Serve the jam with a side of fresh fruit or a side of scrambled eggs for a delicious breakfast.
Troubleshooting advice:
- If the jam is too thick, add a little water or apple juice to thin it out.
- If the jam is too thin, return it to the stove and let it simmer for a few more minutes until it thickens.
Food safety advice:
- Always use clean, sterilized equipment when canning to prevent contamination.
- Follow proper canning procedures to prevent spoilage and botulism.
- Discard any jars that do not seal properly or show signs of spoilage.
Food history:
Fruit preserves have been around for centuries, with evidence of ancient civilizations preserving fruits in honey or sugar. The first recorded recipe for cranberry sauce dates back to the early 1800s, and apple butter and apple jelly have been popular in the United States since the colonial era.
Flavor profiles:
This apple-cranberry jam has a sweet and tart flavor with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the jam as a condiment for breakfast or brunch, or use it as a topping for desserts.
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