Rinse the cranberries under cold water and pick out any stems or soft berries. Drain well.

Zest the orange first, then cut it in half and squeeze out the juice, removing any seeds.

Peel and finely grate the apple (if using) and measure out your sugar and spices so everything is within reach.

Sterilize your jars and lids by boiling them for 10 minutes or running them through a hot dishwasher cycle. Set them on a clean towel to dry.

Pro tip: Zesting before juicing keeps the zest dry and fragrant — it’s easier and you won’t lose any flavor.

Place the rinsed cranberries in a medium, heavy-bottomed saucepan.

Add the apple (if using) and pour in the apple juice or water and the orange juice.

Give everything a quick stir to settle the fruit into the liquid.

Bring the mixture to a gentle boil over medium-high heat, watching closely.

Pro tip: Use a heavy-bottomed pot to prevent hot spots and sticking as the fruit breaks down.

Once the cranberries have started to pop and the mixture is bubbling (about 5–7 minutes), lower the heat to medium-low.

Stir in the granulated sugar, orange zest, cinnamon, ginger, and cloves.

Stir continuously for the first minute so the sugar dissolves evenly into the hot mixture.

Return to a gentle simmer — you should see steady small bubbles, not an aggressive boil.

Pro tip: Stir the sugar in slowly and continuously at first to prevent graininess and ensure an even dissolve.

Let the jam simmer, uncovered, for 15–25 minutes, stirring every couple of minutes to keep it from sticking. The cranberries will burst and the liquid will reduce.

Use a wooden spoon or spatula to press some fruit against the side of the pot; this helps release pectin and speeds setting.

After 15 minutes, test for doneness with the plate test (see below). If it’s still runny, simmer 3–5 minutes more and test again.

Plate test: Chill a small plate in the freezer. Spoon a teaspoon of jam onto the cold plate, let it sit 30–60 seconds, then push with your finger — if it wrinkles and doesn’t flood back together, it’s set.

Pro tip: Resist overcooking — jam continues to thicken as it cools.

If you prefer a smoother jam, use an immersion blender for 5–10 seconds right in the pot — don’t over-blend; you still want texture.

Taste and adjust: add a splash more orange juice if it needs brightness, or a pinch more sugar if it’s too tart.

If your jam seems too loose and you don’t want to cook more, stir in a teaspoon of powdered pectin or a tiny bit of cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp cold water, add to jam, bring to a boil for 1 minute).

Pro tip: A quick blitz with an immersion blender gives a lovely spreadable texture while keeping cranberry flecks for color.

Using a ladle and funnel, pour the hot jam into your sterilized jars, leaving about ¼ inch headspace at the top.

Wipe the jar rims clean with a damp cloth to ensure a proper seal, then place lids and screw bands on finger-tight.

If you plan to store at room temperature, process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Otherwise, let them cool on the counter and refrigerate for short-term use.

Pro tip: Wiping the rims thoroughly helps prevent failed seals — fruit bits left on the lip are the usual culprit.

Let jars sit undisturbed at room temperature for 12–24 hours. You should hear a satisfying pop as the lids seal.

After cooling, check each lid by pressing the center — it should be concave and not move. Remove the bands, dry the jars, and label with the date.

Store sealed jars in a cool, dark pantry for up to 12 months. Once opened, refrigerate and use within 3–4 weeks.

Pro tip: Jars that didn’t seal properly can be refrigerated and used immediately or reprocessed within 24 hours.

Spread on toast or warm scones.

Use as a glaze for a cranberry Christmas ham or spiced Christmas ham recipe — brush on during the last 10–15 minutes of roasting.

Spoon over yogurt, ice cream, or a cheese board for contrast and color.