Cranberry-Apple Jam

Ingredients for 1 servings:

• 350 g cranberries, fresh
• 4 waxy apples, e.g. Golden Delicious
• 100 g sugar (molasses sugar), dark brown
• 100 g sugar
• 50 g grenadine or other red fruit syrup
• 2 tbsp lemon juice
• 1 pack of pectin for gelling 1 kg of fruit
• e.g. apple juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Peel and core the apples, and cut into pieces the size of the cranberries. Weigh the apple pieces, cranberries, and lemon juice together and make up to 900 g with apple juice. Mix the sugars with the pectin. Prepare clean, hot-rinsed jars and undamaged lids. Place a small plate in the refrigerator for the setting test. Empty the fruit and juice into a saucepan and bring to a boil. Cook until the cranberries burst and the apple pieces are soft but not falling apart. Add the pectin sugar according to the package instructions and continue stirring. To test the setting, pour a little jam onto the chilled plate and check for firmness. Pour into the prepared jars while still hot and seal immediately. Tip: Due to the small amount of sugar, the shelf life is shorter than that of supermarket jam. I keep the jars in the refrigerator for 6-12 months without any problems. Molasses and syrup are optional; otherwise, increase the amount of granulated sugar. The pectin I use is for a fruit:sugar ratio of 4:1, meaning 1 kg of fruit to 250 g of sugar. If you use a different type, you’ll need to adjust the sugar quantity according to the instructions on the pectin package.