Last Updated on October 2, 2021 by Jess
“Tis the season for cranberries, right? Now if you ask me, any season is cranberry season. But right now, fresh, whole cranberries are fully stocked at all the grocery stores, just yearning to create something delicious in your kitchen. I know Thanksgiving is over, but that doesn’t mean your time with cranberries needs to be. Give these cranberry apple preserves a try!
One of my favorite things about living in Wisconsin is that all things cranberry are readily available. I thought that was standard in all states. I was telling a friend in Texas how much I adore cranberry wine (I am not a fancy wine girl, clearly). Her response was, “THEY MAKE CRANBERRY WINE?!” Yup, they do. And it’s delish. If you’re interested, check out Door Peninsula Winery (I love their Cranbernet) or Three Lakes Winery (I love…all their wine. All of it.) They even ship to lots of states!
I will buy anything cranberry related. Add some citrus, and I am in heaven. So this cranberry apple preserve recipe is a great one. It has all the deliciousness of a well prepared cranberry sauce while being the consistency of jam. Can you go wrong?! Even if you aren’t a typical canner, you can do this recipe.
Before we Start, The supplies
This cranberry apple preserves recipe will result in approximately seven 8 ounce jelly jars. You can use wide mouth or narrow mouth jars. Just be sure you have rings and lids for them and that they will all fit in your canner at once.
You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use if you go that route. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.
It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy.
New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise
Your Ingredients
- 24 ounces whole cranberries, rinsed and picked through
- 3 apples, cored, peeled and diced
- 1 clementine orange, chopped finely with peels
- 2 ¾ cup sugar
- 2 cups water
- ⅓ cup honey
Your Steps to Cranberry Apple Preserves
To begin, prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Too much water is better than not enough, but remember that some water will be displaced by the jars. Cover and begin to heat over a medium heat.
You will also need to wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe). I typically do this while my preserves are just starting to cook down. Wash rings, lids, and jars. Place jars in the rack in the canner, elevated above the water. This will keep them warm. Follow directions for your specific lids. I typically wash and place in simmering water on the stove.
Now, begin to prepare the jam. Combine all ingredients in a large saucepan. Bring to a boil over a high heat, stirring until the sugar dissolves. Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees). Once temperature is reached, remove from heat. (Note: It takes some time to reach this temperature. But it will go from 214 degrees to done quicker than you expect. Just watch the temperature closely)
Time to Can!
Ladle hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims with a damp cloth, add lids and adjust band to fingertip tight. Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover. Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store. Any jars that did not seal can be stored in the refrigerator.
Ruby red cranberries. So fun! Apples and oranges…that’s it! Sugar and cranberries is simply beautiful, isn’t it? Cooking down! Be prepared to ladle. I call it “go time!” Check the color. Isn’t it gorgeous?!
Tools of the Trade
Not a Canner (…yet)?
You can 100% complete this recipe and store it in the refrigerator. Fill the jars with hot jam, wipe, adjust lid and ring. Allow to cool before storing in the refrigerator. Since you will likely get about 7 jars of jam, I would recommend cutting the recipe in half.
Ready to can and preserve more?
Check out my pages for canning and preserving for other inspiration below:
Cranberry Apple Preserves
Equipment
- 7-9 1/2 pint canning jars with lids and rings
- Large saucepan
Ingredients
- 24 ounces whole cranberries rinsed and picked through
- 3 apples cored, peeled and diced
- 1 mandrin orange chopped finely with peels
- 2 ¾ cup sugar
- 2 cups water
- ⅓ cup honey
Instructions
- Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium heat.
- Wash and prepare 8 ounce canning jars (approximately 7 jars will be produced with this recipe).
- Now, begin to prepare the jam. Combine all ingredients in a large saucepan.
- Bring to a boil over a high heat, stirring until the sugar dissolves.
- Continue to cook and stir over the high heat until the mixture reaches 219 degrees (However, for every 1000 feet of altitude you have, subtract 2 degrees).
- Once temperature is reached, remove from heat.
- Ladle hot preserves into hot jars, leaving ¼ inch headspace.
- Wipe rims with a damp cloth, add lids and adjust band to fingertip tight.
- Place jars into water bath canner and process for 15 minutes. Turn off heat and remove cover.
- Allow jars to cool 5 minutes in the canner, then remove and allow to cool for 12-24 hours. Do not retighten bands. Check seal after cool to be sure they are self-stable. Label and store.
