Basically, jam sugar is regular sugar with added pectin. It’s the pectin that thickens the jam. Pectin is naturally present in most fruits (especially apples). When making jam, I like to use jam sugar that is less sweet. Regular jam sugar uses a ratio of 1:1 meaning that the amounts of fruit and sugar are equal. The sugar that I like to use requires a 2:1 ratio: the amount of fruit you use is twice the amount of sugar that you use. Cooking times vary as well. Therefore check the instructions on your jam sugar before you start!
By nature, both cranberries and apples have a large amount of pectin. Therefore, I have added extra liquids (wine and apple juice) to make sure that the jam won’t be too thick.
If you prefer your jam to be a little more smooth than use a stick blender to mix the fruits. Make sure you take out the tea bag with spices before!
When using sterilised jars, you can keep your jam for about six months in a dry and cool place.