This Christmas Jam is a warm, cozy treat made with strawberries, cranberries, orange zest, and spices. It makes the kitchen smell amazing. It is perfect for holiday gifts or spreading on biscuits and scones.
Making jam may seem hard but this one is quite simple. If you are new to canning you can learn step by step. Frozen or fresh fruit works, and most ingredients are easy to find in the USA or UK.
You make this jam by cooking the fruit with spices, adding sugar and pectin, then canning jars or storing jam safely. The result is sweet, festive jam that balances tart fruit with warm spice and citrus.
Ingredients (makes about eight half-pint jars)
- Forty ounces frozen unsweetened strawberries, crushed (fresh strawberries also work)
- One pound fresh cranberries
- Zest of two oranges (about two tablespoons)
- One quarter cup bottled lemon juice
- One teaspoon ground cinnamon
- One quarter teaspoon ground cloves
- Five pounds granulated sugar
- Two pouches (three ounce each) liquid fruit pectin
Method
- Wash and warm jars, lids, and bands so they do not crack when filled with hot jam. Also prepare a water bath canner by filling a pot with water halfway and bring to simmer.
- In a large deep pot combine crushed strawberries, cranberries, lemon juice, orange zest, cinnamon, and cloves. Stir until spices and fruit are mixed well.
- Add sugar and pectin all at once. Stir well so sugar does not clump. Bring the mixture to a full rolling boil (that means bubbles over the whole surface even when stirring) and boil hard for one minute while stirring constantly.
- Remove foam from the top with a spoon for a smoother look.
- Use a funnel or ladle to fill each jar with hot jam. Leave a quarter inch space from top. Remove air bubbles gently and check top edges are clean before sealing lids.
- Place filled jars in the boiling water bath so water covers jars by at least one inch. Process jars for ten minutes. After that, turn off heat and let jars sit in hot water five more minutes.
- Remove jars and place on towel, spaced apart. Let them cool undisturbed for twelve to twenty-four hours for proper sealing.
- After twenty four hours check each lid. If lid center does not pop back when pressed then seal is good. Label jars with date. Store in a cool dark place.
Notes & Storage
Throw away any fruit berries that are bruised or moldy. Measure sugar, spices, and pectin before cooking so you are ready when the jam reaches boiling point. Remove foam helps make jam look nice.
Sealed jars keep up to one year in pantry. Once opened keep in refrigerator and use within three weeks. Frozen jam works up to six months to one year if frozen safely.
Nutrition Estimate (per jar portion)
Calories will be fairly high because jam has a large amount of sugar. It is a treat and to be eaten in small amounts.
Tips & Variations
- If you prefer less spice leave out or reduce cloves or cinnamon.
- Try cardamom instead of cloves for different flavour.
- If you like vanilla consider adding a little vanilla at end.
- Use a heavy-bottomed pot so jam does not burn.
- When checking that jam sets try cold-plate test: put a small spoonful on a cold plate, chill, then if surface wrinkles when touched it is set.
Serving Ideas
Spread on warm biscuits, scones, or toast. Use as a holiday gift jam in pretty jars. Serve with cheese board, crackers or baked bread. Add inside thumbprint cookies or pastries as a festive filling.
Frequently Asked Questions
What kind of cranberries should I use
You can use fresh or frozen cranberries. Both work well though frozen is easier in winter.
Is sugar really five pounds
Yes five pounds sugar is part of recipe to balance tart fruit and to help preserve jam.
Can I use powdered pectin instead of liquid
Yes you can use powdered pectin though recipe may change a little. Follow powdered pectin instructions.
What if jars do not seal
If lids did not seal well store those jars in fridge and use within a few weeks. You can also reprocess with new lids within 24 hours.
Can I reduce sugar
Reducing sugar will change how jam sets. Sugar helps with setting and preserving so reduce with care.
How long does jam last
If sealed properly pantries store up to one year. Open jars keep in fridge up to three weeks.
