Cranberry Apple Jam
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November 14, 2025. — Susan Greene
With a growing stash of CSA apples and a generous pile of cranberries, I wanted to find a way to use them all while they’re still at their best. I usually make the Food Nanny’s Jalapeño Cranberry Freezer Jam, but this year my son and I switched things up—no jalapeños, extra apples, and a touch of warm spice—for a delicious Cranberry Apple Freezer Jam.
Ingredients:
8 cups of apples, any variety
6 cups of cranberries
1/2 cup apple cider
2 boxes Shur Jell Low Sugar Pectin
9 cups of sugar
4 tsp. ground cinnamon
2 tsp. ground allspice
Clean the apples well to remove any wax or residue. Core them—but keep the skins on—and add them to a blender with ½ cup of apple cider to help everything blend. Puree until you reach your preferred texture (I like mine extra smooth), then pour the mixture into a large stockpot.
Next, blend the cranberries. If they’re having trouble breaking down, add a splash of water to get things moving. Once they reach the right consistency, add them to the stockpot as well.
Stir in the Shur Jell pectin and bring the mixture to a boil. Add the sugar, return to a boil, and then mix in the spices. Because of the extra liquid from blending, I let the jam simmer on low for about 45 minutes to reduce and thicken.
Once the jam is ready, ladle it into jars or freezer-safe containers and let them cool on the counter overnight. Store in the freezer for up to six months. It makes thoughtful seasonal gifts—and it’s perfect on a Thanksgiving table.