Jams and Jellies

Cranberry Grape Preserves

Cranberries add a zippy flavour and chunky twist to traditional grape jam!


  • 4 cups (1000 ml) grape juice
  • 4 cups (1000 ml) chopped cranberries
  • 1 tsp (5 ml) finely grated orange zest
  • 5 cups (1250 ml) granulated sugar


  • Place 5 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Combine grape juice, cranberries and orange zest in a large stainless steel saucepan. Bring mixture to a boil. Add sugar. Stirring frequently, return mixture to a boil. Boil hard, stirring constantly, until mixture reaches gel stage, about 12 minutes. (Gel Plate Test: remove mixture from heat; pour a spoonful of cooked recipe on a cold plate and place in freezer for a few minutes. A gel has been achieved when the product does not run together when separated with a spoon.) Remove from heat.
  • Quickly ladle preserve into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more preserve. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining preserve.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.