Easy Christmas Jam
Easy Christmas Jam is a cranberry and apple jam, flavoured with orange and mixed spice (without pectin). Enjoy at tea time as a spread or as a condiment with roast turkey, cheese etc. Perfect for gifting!
Servings 4 x 220 ml jars
Equipment
- Paring knife
- Chopping Board
- Fine grater (Microplane)
- preserving pan
- long wooden spoon
- 2 saucers/small plates
- ladle
- jam funnel
- 4 x 220 ml glass jars with lids (or other combination)
Ingredients
- 300 g cranberries
- 300 g cooking apples Bramley apples, weight when peeled, cored & quartered
- 150 ml freshly squeezed orange juice from 1 – 2 oranges
- 2 teaspoons grated orange zest from 1 – 2 oranges
- ¼ teaspoon mixed spice optional
- 600 g granulated sugar
Instructions
- Thinly slice the apple quarters (from top to bottom).
- Place in a preserving pan (or similar) with cranberries, orange juice, orange zest and mixed spice.
- Cover the pan with a tight-fitting lid and gently simmer for about 10 minutes or until apple is softened and cranberries have all popped.
- Lower the heat, add the sugar and stir until dissolved, whilst breaking up the apple with the back of a wooden spoon.
- Bring the pan to a rolling boil on a high heat and time for 5 minutes (or until 104°C is reached on a digital or jam thermometer) stirring continuously then remove from heat.
- Test for set by pouring a few drops of jam onto a chilled saucer, then put in fridge for 30 seconds.
- Push a finger through the jam which should no longer be watery and form a gel like crinkle. (Harder to see in this jam as it’s so fruity but you’ll know if it’s standing upright on the plate).
- Pot up immediately into hot jars (using a ladle and jam funnel if you have one) and screw or clip on lids whilst jam is still hot.
- Jam is ready to serve once cool.
- Store in a cool, dry, dark place and once open in the fridge (use within a few months). For best quality and colour eat within 12 months but will be safe to eat for years.
Notes
Place 2 saucers/small plates in the freezer.
Sterilise 4 x 220 ml jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).
Sterilise 4 x 220 ml jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).