Preparation Steps

• Wash cranberries and dice apples after peeling and coring. Zest and juice the orange.
• In a large heavy-bottomed pot, combine the fresh cranberries, diced apples, orange zest and juice, granulated sugar, water, cinnamon stick, ground cloves, and ground nutmeg.
• Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to dissolve the sugar.
• Reduce heat to medium-low and simmer, stirring occasionally, for 45-50 minutes, or until the jam thickens and coats the back of a spoon. Remove the cinnamon stick.
• To test for set, place a small amount of jam on a chilled plate and refrigerate for 2-3 minutes. If it wrinkles when pushed with a finger, it's ready.
• Ladle the hot jam into sterilized jars, leaving 0.25 inch of headspace. Wipe rims clean and seal with lids and rings.
• Process jars in a boiling water bath for 10 minutes (adjust time for altitude if necessary). Carefully remove jars and let cool completely on a towel-lined counter. Store in a cool, dark place.