Cranberry and Apple Jam

Happy Friday Lovelies

A lovely view of our mountains from our window this morning

John Osterberg, 11.. delivers groceries to Mrs. Norman J. Nixon..

the first client so far for John’s “Shopping Delivery Service.”

Working after school hours, he will shop and deliver groceries to housewives

for a 15 or 20-cent charge... 1946

Shopping this week has been easy.. I had the groceries delivered this morning.. it saved all that trekking to the market for a few things and gave me extra time to do a bit more canning. I decided to make this years supply of Cranberry and Apple Jam.. I was going to make it Saturday.. but brought it forward a wee bit.

The Dining Room had its weekly deep clean.. as did the hallway. The whole house is now ready for the weekend.. so I can get by with a little spit and polish for a couple of days and not worry.

And...Dinner tonight... a fishy favourite.. Codfish Casserole. Delicious as always

Cranberry and Apple Jam

This is another recipe from my Mother in Laws recipe box and we love this jam. It’s not too sweet.. not too tart.. and absolutely delicious with your Thanksgiving/Christmas Turkey. It’s also lovely on toast, bagels or served over cream cheese as an Its a slightly different taste from the Christmas Jam I will be making next week and is so quick and easy.

Both apples and cranberries are naturally high in pectin, so you won't need any additional pectin to help this jam set, as long as you cook it until thick and syrupy. This recipe can be doubled...which I did and I've processed a few jars in the canner so we have plenty to last us through the year..

12 oz. pkg. fresh cranberries
2 medium (sweet) apples, peeled and diced
1 1/2 Cups sugar
1 Cup water
2 Tbsp honey
1 Tbsp butter (helps reduce foaming)

• Combine the apples, cranberries, honey, sugar and water in a large pot (use a big one, this jam will bubble)
• Over high heat. bring to a boil
• Add butter
• Cook for 10-15 minutes, until the cranberries pop and the apples soften
• you can use a potato masher if you prefer a smoother jam
• Simmer until the liquid in the pot begins to thicken
• Ladle into sterilized jars, wipe rims, apply lids and process in a boiling water canner for 10 minutes.
• Label nicely and store in a dark place or distribute to those you love.
• Any unpopped jars will keep in the fridge for 2-3 weeks