Apple and cranberry jam recipe. Cranberry and apple jam. Recipe with step-by-step photos Frozen cranberry jam with apples

Date: 2014-08-20

Hello, dear readers of the site! Apple season is in full swing, so today’s recipe from our wonderful chef Alena is especially relevant! Apple jam is one of the most common and ordinary, but this recipe is for those who like to experiment and are looking for new tastes of ordinary products. Alena suggests making original jam from apples, cranberries and walnuts. This is an amazingly tasty jam with a pleasant aroma and slight sourness, very easy to prepare. This delicacy will pleasantly surprise your family, try it! I also recommend looking at the recipe for making aromatic

Ingredients (per1.5 l):

• Apples – 0.5 kg.
• Cranberries – 0.5 kg.
• Peeled walnuts – 200 gr.
• Sugar – 1 kg.
• Water – 1.5 tbsp.

Preparation:

You can also use frozen cranberries, just defrost them first. If using fresh cranberries, rinse the berries.

Grind the cranberries in a blender until pureed, add 1.5 cups of water and cook in a basin or large saucepan for about 10 minutes.

Add sugar to the cranberry puree, stir and bring to a boil.

Wash the apples, remove the core and cut into 8 slices. Do not peel the skin. Add the apples to the boiling cranberries and simmer for about an hour over low heat, stirring gently occasionally.

Chop the nuts a little and pre-dry them in the oven at 100 degrees. 15 minutes. 20 minutes before the jam is ready, add nuts and stir.

Apple jam with cranberries and nuts is ready!

Bon appetit!

Calories: Not specified
Cooking time: 45 min

Apple jam with cranberries for the winter according to this recipe will turn out bright, thick and aromatic if you prepare it from late-grade red apples. You can use frozen cranberries in the recipe; I recommend adding large berries.
It will take 45 minutes to prepare the jam. From the listed ingredients you will get 500 g of jam.



Ingredients:
- apples – 400 g,
- cranberries – 100 g,
- sugar – 350 g,
- cinnamon stick.

Recipe with photos step by step:

So, let's prepare apple-cranberry jam for the winter. Any cranberry is suitable for this jam; you can add both fresh and frozen berries.




Wash the apples for jam, cut out the middle and cut into small slices. We weigh the peeled apples to determine the exact amount of sugar. From 500 g of apples I got 360 g of apple slices.




Measure out the required amount of sugar, add 100 g of water and a cinnamon stick. For this, the amount of apples is enough for a cinnamon stick, 10 centimeters long. Heat the syrup to a boil, wait until the sugar is completely dissolved.




Add apples and cook jam for 15 minutes. To make the apple slices cook faster, I cover the pan with the jam with a lid.






After about 15 minutes, when the apple slices become almost transparent, add cranberries. To keep the fruit intact, the jam does not need to be stirred, just shake the container occasionally.




After 10 minutes, when the cranberries become transparent but remain intact, remove the jam from the stove. The cooking time for cranberries depends on their size; very large berries need to be cooked a little longer.




We fill clean, sterilized jars with hot, thick jam and don’t forget about the cinnamon stick, which makes apple jam incredibly fragrant.
By the way, jars can be sterilized in the oven. To do this, place the jars on a tray with the neck down, heat the oven for 30 minutes, and turn it off. Fill the still warm jars with hot jam.




After the jam has cooled, seal the jars. Any processed products in sealed packaging are stored at home at above-zero temperatures.






The optimal storage temperature for apple and cranberry jam is 4-8 degrees Celsius.




It also turns out very tasty and is also not complicated, so closing the cans of preserved food is a pleasure.

Cranberry and apple jam has a unique, sweet and sour taste. Pies with cranberry and apple jam are very tasty. You can make jam from freshly picked cranberries, or from frozen ones.

To make jam you will need: 1 kilogram of cranberries, 0.5 kilograms of apples (you can use pumpkin instead of apples), 2.0 - 2.5 kilograms of sugar, if desired, you can add cinnamon, cloves, lemon (orange) zest to the jam.

Place the cranberries in a saucepan, add a little water (for 7-8 parts by volume of cranberries you will need 1 part by volume of water), bring to a boil, and cook over medium heat until some of the berries are softened.

After this add sugar

If desired, add spices and zest, bring the jam to a boil. Peel the apples, cut into slices or cubes, add to the cranberries.

If you want the berries remaining whole to be sweeter, remove the jam from the heat, let it sit for several hours, then bring the jam back to a boil over medium heat and re-boil for 20 minutes. To maintain the contrast between the sweet jelly syrup and the bitter-sour cranberries, the jam only needs to be boiled once. After this, the jam is ready.

The time has come for cranberry preparations, although, like most Siberian berries, cranberries are perfectly stored frozen. However, my family loves cranberry jam, so every year I prepare at least a few jars of different jams from this delicious berry. I offer you one of the recipes, especially since to prepare it you will not need a lot of fresh apples and walnuts. It’s extremely rare that we cook cranberries with only walnuts, but for some reason the jam lasts less in this version, although it turns out tastier.

Ingredients:
- fresh or frozen cranberries – 500 grams
- fresh apples (Antonovka or White filling) – 2-3 pieces
- shelled walnuts – 50 grams
- granulated sugar – 500 grams
- water – ? glasses

Preparation:
There are several cooking options cranberry jam with apples, I bring to your attention only one in photographs, and I will simply describe the second option, it is not complicated.

1. Sort out fresh cranberries by hand, as there is a lot of debris, twigs on which the berry itself grows, moss and other “tasteless” swamp additives. Due to poorly chosen moss, the color of the jam changes, because of the twigs, it is not very pleasant to eat, you come across such hard “twigs”, so it is better to spend a little more time and sort through it, than to put jam on the table later, which will either be tasteless or look ugly. Wash the cranberries thoroughly in running cold water and leave in the water for half an hour.

2. Cut the walnuts smaller. Pour half a glass of water into a saucepan with a thick bottom, bring to a boil and gradually add all the granulated sugar (according to the recipe). Pour chopped nuts into the resulting sugar syrup and cook until soft.

3. Dry the cranberries on a towel. Pour into the jam, bring to a boil while stirring, cook for at least an hour, constantly skimming off any foam that appears.

4. Peel the apples from the core, cut into slices (small apples can be added to the jam without cutting).