Description
This Christmas Jam recipe combines the vibrant flavors of strawberries, cranberries, and warm spices to create a festive and tangy preserve perfect for holiday breakfasts and gifting. Made with natural fruit pectin and carefully canned for long-lasting enjoyment, this jam bursts with aromatic orange zest, cinnamon, and cloves, delivering a rich seasonal taste.
Ingredients
Scale
Fruits and Juice
- 40 ounces frozen unsweetened strawberries, crushed (fresh can be used as a substitute)
- 1 pound fresh cranberries
- ¼ cup bottled lemon juice
- 2 tablespoons orange zest (from about 2 oranges)
Spices
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Sweeteners and Pectin
- 5 pounds granulated sugar
- 2 (3 ounce) pouches liquid fruit pectin
Instructions
- Prep jars. Wash the jars, lids, and bands in hot, soapy water, rinse thoroughly, and keep the jars warm to prevent cracking during filling. Prepare your water bath canner by filling it halfway with water and bringing it to a simmer; keep jars warm in the canner until use.
- Combine the fruits and juice. In a large, deep stainless-steel saucepan, mix the crushed strawberries, fresh cranberries, and bottled lemon juice. Stir in the orange zest, ground cinnamon, and ground cloves evenly to coat the mixture with spices.
- Add the sugar and pectin. Add all the granulated sugar and both pouches of liquid fruit pectin at once. Stir well to prevent clumping. Bring the mixture to a full rolling boil — a vigorous boil continuous across the surface — and boil hard for 1 minute, stirring constantly to avoid sticking or burning.
- Skim the foam. Remove the saucepan from the heat and carefully skim off any foam from the surface using a spoon. This step ensures a smoother finished jam.
- Fill the jars. Using a ladle, pour the hot jam into the prepared jars, leaving a ¼ inch headspace at the top. Use a bubble remover to release any trapped air bubbles inside the jars. Double-check the headspace and adjust if necessary. Wipe rims clean with a damp cloth, then place the lids on and screw the bands on fingertip-tight.
- Process. Place the filled jars into the water bath canner, ensuring they are covered by at least 1 inch of water. Cover the canner, bring the water to a gentle but steady boil, and process the jars for 10 minutes, adjusting time if you are at a high altitude. After processing, turn off the heat, remove the lid, and let the jars sit in hot water for 5 minutes.
- Cool down. Remove the jars carefully with a jar lifter and place them on a kitchen towel, spaced apart to cool undisturbed for 12 to 24 hours. This waiting period allows the jars to seal properly.
- Check seals. After the cooling period, press down on the center of each lid. If the lid doesn’t pop back, the jar is sealed correctly. Label your jars with the contents and date, then store in a cool, dark place for best shelf life.
Notes
- Use frozen berries if fresh are not available, but fresh berries can provide a fresher taste.
- Be sure to keep jars warm before filling to prevent breakage when adding hot jam.
- Adjust processing times based on your altitude to ensure food safety.
- Skimming foam is optional but improves jam appearance and texture.
- This recipe yields a large batch – perfect for gifts and preserving abundant holiday fruit.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Preserves/Jams
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 27g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Christmas jam, strawberry cranberry jam, holiday preserves, fruit pectin jam, canned jam recipe, festive jam
