Cranberry and Apple Jam with Port Wine
Makes approximately 1.75kg
- Cranberries 500g
- Water 150ml
- Sour Cooking Apples 500g
- Sugar with Pectin 1kg
- Fine Port 8 tablespoons
- Place Cranberries and water in a saucepan
- Add peeled and quarter cooking apples
- Cover and simmer for 15 minutes until fruit is soft
- Remover from heat, add sugar and stir until dissolved.
- Return to heat, bring to the boil and boil for 4 minutes stirring occasionally
- Remove from heat
- Cool for 15 minutes, then stir in the Port
- Pour into warm jars
- Cover when cold
From the Cook’s Kitchen
*Pectin is the setting ingredients for jam
Always use clean warm jars because pouring hot jam into a cold jar may cause it to crack or shatter.
Jars must be cleaned by placing them in a large saucepan of warm water and bring the water to the boil for 5 minutes.