Cranberry Apple Christmas Jam

For jam that will be stored in the refrigerator or freezer:

1. Wash your jars and lids in hot, soapy water then rinse all and set aside.
2. Peel, core and dice the apples into ¼-inch pieces then combine them with the sugar and lemon juice in a large pot. Stir well and allow the mixture to sit for at least 30 minutes (or up to an hour).
3. Add all remaining ingredients to the pot and stir to combine. Bring the mixture to a boil then reduce to a steady simmer. Cook for 20-30 minutes, stirring occasionally until the mixture is thickened to your preference. Take note that it will thicken more as it cools.
4. Ladle the jam into the prepared jars, (leave a half-inch headspace at the top) then screw the lids on tightly. Allow the jam to cool completely then store in the refrigerator or freezer when not in use.

For jam that will be preserved with a hot water bath:

1. Prepare the jars according to these instructions.
2. Peel, core and dice the apples into ¼-inch pieces then combine them with the sugar and lemon juice in a large pot. Stir well and allow the mixture to sit for at least 30 minutes (or up to an hour).
3. Add all remaining ingredients to the pot and stir to combine. Bring the mixture to a boil then reduce to a steady simmer. Cook for 20-30 minutes, stirring occasionally until the mixture is thickened to your preference. Take note that it will thicken more as it cools.
4. Ladle the jam into the prepared jars then follow these instructions for processing the jam in a hot water bath.
5. This jam will be stable at room temperature before being opened but should be refrigerated after opening.