Posted by This delicious, festive Christmas jam combines the perfect blend of holiday flavors and makes an excellent gift for loved ones. Packed with cranberries, strawberries, and a hint of warm spices, this recipe is sure to add a festive touch to your holiday table.
Duration
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Ingredients
- 12 oz cranberries (fresh or frozen; thaw first if frozen)
- 1 orange, peeled and sectioned
- 2 tsp orange zest (from the peel)
- 16 oz fresh or frozen strawberries (thaw if using frozen)
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp allspice
- 4 cups sugar (pure cane is best)
- 1 – 1.75 oz package powdered fruit pectin
- 1/2 cup water
Instructions
- Prepare the Jars and Lids
- Wash jars, lids, and rings thoroughly.
- Fill jars 2/3 full of water and place them in a water-bath canner. Add enough water to cover the jars.
- Heat the canner over medium-high heat to sterilize the jars while you make the jam.
- Sterilize Lids
- Place the lids in a small saucepan and cover with water. Bring to a boil over medium-high heat. Keep them hot while you work. Rings do not need to be sterilized but should be clean.
- Prepare the Fruit Mixture
- Add cranberries and orange sections to a blender or food processor. Use the chop function or pulse until coarsely chopped. Avoid pureeing the mixture.
- Add strawberries, orange zest, and spices (cloves, cinnamon, and allspice) to the blender. Stir slightly to mix the ingredients, then blend until finely chopped but not smooth.
- Cook the Jam
- Transfer the fruit mixture to a 5-quart stockpot. Stir in water and fruit pectin. Add 1/2 teaspoon of butter to reduce foaming during cooking.
- Heat the mixture over high heat, stirring constantly, until it reaches a rolling boil.
- Add Sugar and Boil
- Add sugar to the boiling mixture. Stir well to dissolve. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove from heat. Use a metal spoon to skim off any foam from the surface.
- Fill the Jars
- Immediately ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace at the top.
- Wipe the rims and threads of the jars clean with a damp cloth. Center the lid on the jar and secure it with a ring, tightening only until fingertip-tight.
- Process the Jars
- Place the filled jars back into the canner. Ensure the jars are covered with at least 2 inches of water. Cover the canner with its lid.
- Bring the water to a boil and process the jars for 10 minutes.
- Turn off the heat and uncover the canner. Allow the jars to sit in the hot water for 5 minutes.
- Cool and Store
- Carefully remove the jars from the canner and place them on a towel-lined counter. Let them cool undisturbed for 24 hours.
- Check the seals by pressing down on the center of each lid. If the lid does not flex, the jar is sealed properly.
- Store sealed jars in a cool, dark place. Any jars that did not seal should be refrigerated and used within 2 weeks.
Tips and Tricks
- Fruit Consistency: Avoid over-blending the fruit. A slightly chunky texture adds to the jam’s character.
- Foam Reduction: Adding butter helps reduce foam during cooking, but it’s optional.
- Jar Filling: Use a canning funnel to make filling the jars easier and cleaner.
- Sterilization: Sterilized jars are crucial for long-term storage. Don’t skip this step.
- Boiling Time: Start timing the 10-minute processing only after the water in the canner reaches a rolling boil.
Notes
- This recipe yields approximately 6 half-pint jars of jam.
- The jam’s flavor intensifies after a few days, so it’s best enjoyed a week after preparation.
- If using frozen fruit, ensure it’s fully thawed and drained to avoid excess liquid in the jam.
FAQs
Q: Can I use a different sweetener?
A: This recipe relies on cane sugar for proper jelling. Substituting with alternative sweeteners may affect the texture and consistency.
Q: How long does the jam last?
A: Properly sealed jars can last up to a year when stored in a cool, dark place. Refrigerate opened jars and consume within 2 weeks.
Q: What if my jam doesn’t set?
A: If the jam is too runny, you can reprocess it with additional pectin. Follow the instructions on your pectin package for guidance.
Q: Can I double the recipe?
A: Doubling can affect the cooking time and consistency. It’s best to prepare batches separately for optimal results.
Nutrition Information:
YIELD:
96
SERVING SIZE:
1
Amount Per Serving:
CALORIES: 37, TOTAL FAT: 0g, SATURATED FAT: 0g, TRANS FAT: 0g, UNSATURATED FAT: 0g, CHOLESTEROL: 0mg, SODIUM: 1mg, CARBOHYDRATES: 10g, FIBER: 0g, SUGAR: 9g, PROTEIN: 0g