• STEP 1

  Sterilise three jam jars. If you don’t have a jam thermometer, put two or three small plates or saucers in the freezer.
• STEP 2

  Put the cranberries and apple pieces in a large, heavy-based pan. Add the orange zest and juice along with the ginger, cinnamon and cloves. Cover the pan with a well-fitting lid and set over a low heat. Cook for 10 mins, swirling the pan from time to time, but not stirring.
• STEP 3

  Remove the lid and add the sugar, stirring with a wooden spoon until the sugar has fully dissolved. Bring to a rolling boil and cook for about 10 mins. If you have a jam thermometer, the mixture should reach 104C. Alternatively, remove the pan from the heat and spoon a little of the jam onto one of the chilled plates. Leave for 1-2 mins, then push the jam gently with a fingertip to see if it has set enough to wrinkle. If it doesn’t, continue to boil for a few more minutes then test again.
• STEP 4

  Remove from the heat and stir in the butter. Let stand for 10 mins before pouring it into the sterilised jars. Seal and label.

   

https://www.olivemagazine.com/recipes/baking-and-desserts/christmas-jam/