Step 1

Thinly slice the apple quarters (from top to bottom).

Step 2

Place in a preserving pan (or similar) with cranberries, orange juice, orange zest and mixed spice.

Step 3

Cover the pan with a tight-fitting lid and gently simmer for about 10 minutes or until apple is softened and cranberries have all popped.

Step 4

Lower the heat, add the sugar and stir until dissolved, whilst breaking up the apple with the back of a wooden spoon.

Step 5

Bring the pan to a rolling boil on a high heat and time for 5 minutes (or until 104°C is reached on a digital or jam thermometer) stirring continuously then remove from heat.

Step 6

Test for set by pouring a few drops of jam onto a chilled saucer, then put in fridge for 30 seconds.

Step 7

Push a finger through the jam which should no longer be watery and form a gel like crinkle. (Harder to see in this jam as it’s so fruity but you’ll know if it’s standing upright on the plate).

Step 8

Pot up immediately into hot jars (using a ladle and jam funnel if you have one) and screw or clip on lids whilst jam is still hot.

Step 9

Jam is ready to serve once cool.

Step 10

Store in a cool, dry, dark place and once open in the fridge (use within a few months). For best quality and colour eat within 12 months but will be safe to eat for years.