Apple Cranberry Jam

This recipe was introduced to be by the lovely Dana Chepulis, and we made it together as gifts to give away for Christmas. It is an amazing jam, full of warm, rich winter flavors. My kids eat it on PBJs (spoiled) but it is easily dressed up on brie, tarts etc... If you have never made jam before I recomend this one as a starter. It is pretty foolproof, and the apples and cranberries have enough pectin that you don't have to add anything, very straightforward. I have adapted this recipe from http://foodinjars.com/ This is an excellent canning resource with recipes, how-to's and product reviews.

Can on and enjoy!

Apple-Cranberry Jam

Yield: 4 1/2 - 5 pints.

Ingredients

• 8 cups of peeled and diced apple (approximately 5-6 large apples, 1/2 inch dice. Use a softer apple like a Golden Delicious. Firm apples won't cook down as well.)
• 4 cups of whole cranberries
• 6 cups sugar
• 1 cup water
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 3 tablespoons lemon juice

Instructions

1. Combine the apples, cranberries, sugar and water in a large pot (use a big one, this jam will bubble) over high heat. Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, until the cranberries pop and the apples soften.
2. Add the lemon  juice and spices and simmer until the liquid in the pot begins to thicken (because both apples and cranberries are naturally high in pectin, you won't need any additional pectin to help this jam set, as long as you cook it until thick and syrup-y).
3. Ladle into prepared jars, wipe rims, apply lids and process in a boiling water canner for 10 minutes. Label nicely and distribute to those you love.