Ingredients
The following ingredients have 4 Servings
- 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 teaspoon grated orange zest (from 1 – 2 oranges)
- ¼ teaspoon mixed spice (optional)
- 600 g granulated sugar
Instruction
- 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.
