Partridgeberry Apple Jam or Cranberry Apple Jam – a simple, 3 ingredient recipe that takes advantage of the high pectin content in both partridgeberries or cranberries and apples to make a jam that sets beautifully with very little effort at all.
This Partridgeberry Apple Jam is one I have been making all my life really, but thought it was too simple to post as a recipe until I was asked by a reader to do so. Partridgeberries, or Lingonberries, are native to this area and a real favourite of locals. Imagine a smaller, redder, much more tart version of a cranberry. The tart flavour is so intense that it normally requires a lot of sugar to counter it. I’ve always liked mellowing the tart flavour with the addition of apples to the jam because the flavours work so well together and the natural flavour of the partridgeberries still shines through.
Both fruits are very high in natural pectin, so together they make a naturally good jam. Local producers Purity Factories, have used this combination for many many years and this recipe really does remind me of their version.
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- 4 cups fresh or frozen partridgeberries or chopped cranberries
- 3 cups chopped apple (suitable for applesauce like MacIntosh)
- 2 cups sugar
Simmer all the ingredients together slowly over medium-low heat.
Stir the jam occasionally, but as it begins to thicken, stir more often. It will stick to the bottom and possibly burn if unattended. At the end of the cooking time it will require constant stirring.
Cook the jam until practically all of the liquid has boiled off and the jam is quite thick, as shown in the photo above. This will minimize liquid separating from the jam as is quite common with this jam.
Pectin activates with sugar to set at just over 200 degrees F, so if you have a candy or meat thermometer, this can give you a good indication of when it will set very well.
Store in sealed mason jars that have been prepared and processed according to the manufacturers directions to keep your jam for up to a year or so.