Third Christmas recipe: The cranberry, apple and chili jam

In my cooking adventure for Christmas, I prepared a cranberry, apple and chili jam. I have discovered this recipe a few years ago when I was living in South England and since then, dreamed about doing it again! However finding fresh or frozen cranberries in Spain or France is almost impossible even for Christmas!

French christmas cookiesTo tell you the truth, I work a looot  today! In addition to my jams, I baked around 50 Christmas cookies. They are the cookies on the picture but unfortunately (for you), I won’t publish this recipe because it is a family tradition. They are absolutely fab’! Walnut, hazelnuts and shnaps, they are delicious. I prepared a lot of them for my family and friends and hope they will arrive without too much damages.

To come back to the recipe, it is perfect as a gift but also to eat yourself with a nice cheese plate or with cold meat such a roast beef or venison for instance. It is a modernized version of the cranberry sauce after all.

Without further due… Here is the recipe!

Cranberry and chili jam

Cranberry, apple and chili jam

By Sophie Maulevrier Published: December 18, 2013

  • Yield: 2 jars and half
  • Prep: 25 mins
  • Cook: 40 mins
  • Ready In: 1 hr 5 mins

Ideal to pair with a meat or cheeses, this easy recipe of cranberry jam is sweet, acid and spicy. In one word: delicious!

Ingredients

Instructions

  1. Clean the apples and cut them roughly without coring them or peeling them because the juices will be passed through a sieve. Clean the cranberries. Deseeds the chilies and cut them roughly. Put everything in a large pan and add the cranberry juice. Bring to the boil, then reduce the heat and cover with a lid. Cook for 20 more minutes.
  2. Press the juice through a sieve and try to obtain pulp as much as possible. You should be able to get about 500ml of juice. Put back the juice in a clean pan with the sugar. At the same time put pan with water on the heat to boil your jar before filling them with the jam.
  3. Bring the juice to the boil and cook at medium heat for 10 to 15 mins. At the same time, plunge the jars in the boiling water during 2 to 3 minutes then dry them on a clean tea towel.
  4. Pour the jam into the jars and close immediately. Let them cool. You just have to label and decorate your jars!

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