2 pounds cranberries
3 green apples, cored, peeled, chopped
1 orange, seeded and chopped
3 cups sugar
2 cups water
½ cup honey
1. Wash jars in hot water and rinse.
2. Fill canner half full of clean hot water.
3. Place clean jars in canner. Keep jars in hot water (about 180°F) until they are used.
4. Have hot water heating for adding to canner if needed.
5. Prepare lids according to manufacturer’s recommendations.
6. In a large pot, combine all ingredients.
7. Bring slowly to a boil, stirring until sugar dissolves.
8. Boil gently almost to gelling point. Remove from heat. Skim foam if necessary.
9. Remove jars from hot water.
10. Pour hot preserves into hot jars, leaving ¼-inch headspace.
11. Remove air bubbles with bubble freer tool, plastic knife or rubber spatula (do not use metal).
12. Wipe jar rims with a clean damp paper towel.
13. Place treated lids on jars and screw bands on fingertip tight.
14. Place jars one at a time in rack in waterbath canner being careful not to tilt the jars. Have 1-2 inches water above jar tops.
15. Process covered for 15 minutes in the boiling water bath. Do not start processing time until water comes to a vigorous boil.
16. Turn off heat; remove canner lid.
17. Wait 5 minutes.
18. Remove jars one at a time with jar lifter being careful not to tilt them; place about 1 inch apart on dry towels, heat proof cutting board or cake cooling rack; away from drafts.
19. Let jars cool undisturbed for 12-24 hours.
20. Remove screw bands, gently wash jars and bands, label jars once dry and store in a clean, cool, dry, dark place.
Clemson Cooperative Extension Service
Adapted from Ball Fresh Preserving