Christmas Jam

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I can’t believe we’re already into December. This year has been such a whirlwind, but, where has it gone? This weekend the kids and I decided we had better get started with our Christmas gift making activities. So, we started with our delicious Christmas jam.

I really love this stuff. This sweet-tart jam is full of festive cranberries, strawberries, oranges, and spices. It’s super easy to prepare and it’s so good. We might not have any left by the time Christmas rolls around! 😜

This stuff is delicious topping biscuits, toast, or using in your favorite thumbprint jam cookie recipe. Be warned, if you take a taste before you can it up, you might lick the pan clean before it ever hits the jars.

Related: Low-Sugar Strawberry Jam

Christmas Jam

Ingredients

• 12 Oz Cranberries
• 1 Orange (peeled and sectioned)
• 2 t Orange Zest (from the peel)
• 16 Oz Frozen Strawberries (thawed, or you can use fresh)
• 1/4 t Ground Cloves
• 1/4 t Ground Cinnamon
• 1/4 t Allspice
• 1/2 C Water
• 4 C Sugar (=Organic Cane Sugar is best)
• 1 Package Fruit Pectin
• 6- 8 Oz Jelly Jars, rings, and lids

Directions

1. Wash jars, lids, and rings. Fill jars 2/3rds full of water and place in water-bath canner. Fill with water. Put canner on stove over medium-high heat to sterilize jars while you make the jam.
2. Place lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set rings to the side, they don’t need sterilized.
3. Place cranberries and sectioned orange into a blender. You just want them coarsely chopped. My blender has a food chop option, and I use that.
4. Add in the strawberries and spices. Stir a bit in the blender to make sure they get mixed a little. Blend until everything is chopped fine. You don’t want it pureed.
5. Stir fruit mixture and water together in a 5 qt stock pot.
6. Stir in fruit pectin and add your 1/2 teaspoon of butter (this reduces foaming).
7. Bring the mixture to a rolling boil over high heat, stir constantly.
8. Add sugar to the mixture. Return to full rolling boil. Boil exactly 1 minute.
9. Remove from heat. Using a metal spoon, skim off any foam.
10. Immediately laden hot jam into prepared jars. Leaving 1/4″ headspace.
11. Wipe rims and threads. Center lid. Place ring on just finger tight. Place jars back in canner.
12. When all the jars are filled, fill canner with water until jars are covered with 2″.
13. Cover canner. Bring to a boil. Process for 10 minutes.
14. Turn off heat. Uncover canner. Allow jars to sit for 5 minutes.
15. Remove jars to a towel-lined counter and leave undisturbed for 24 hours before checking seal.
16. Check for proper seal. If any didn’t seal, place in the refrigerator and use within 2 weeks.

That’s it. Super easy, it gels nicely, and it smells so good. It tastes even better.

Print

Christmas Jam

A delicious, festive jam made with cranberries, oranges, strawberries, and fragrant spices.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 1/2 Pint Jars

Author Danielle McCoy

Ingredients

• 12 Oz Cranberries
• 1 Orange peeled and sectioned
• 2 t Orange Zest from the peel
• 16 Oz Frozen Strawberries thawed, or you can use fresh
• 1/4 t Ground Cloves
• 1/4 t Ground Cinnamon
• 1/4 t Allspice
• 4 C Sugar pure cane is best
• 1 Package Fruit Pectin
• 6- 8 oz Jelly Jars rings, and lids
• 1/2 C Water

Instructions

1. Wash jars, lids, and rings. Fill jars 2/3rds full of water and place in water-bath canner. Fill with water. Put canner on stove over medium-high heat to sterilize jars while you make the jam.
2. Place lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set rings to the side, they don't need sterilized.
3. Place cranberries and sectioned orange into a blender. You just want them coarsely chopped. My blender has a food chop option, and I use that.
4. Add in the strawberries and spices. Stir a bit in the blender to make sure they get mixed a little. Blend until everything is chopped fine. You don't want it pureed.
5. Stir fruit mixture and water together in a 5 qt stock pot.
6. Stir in fruit pectin and add your 1/2 teaspoon of butter (this reduces foaming).
7. Bring the mixture to a rolling boil over high heat, stir constantly.
8. Add sugar to the mixture. Return to full rolling boil. Boil exactly 1 minute.
9. Remove from heat. Using a metal spoon, skim off any foam.
10. Immediately laden hot jam into prepared jars. Leaving 1/4" headspace.
11. Wipe rims and threads. Center lid. Place ring on just finger tight. Place jars back in canner.
12. When all the jars are filled, fill canner with water until jars are covered with 2".
13. Cover canner. Bring to a boil. Process for 10 minutes.
14. Turn off heat. Uncover canner. Allow jars to sit for 5 minutes.
15. Remove jars to a towel-lined counter and leave undisturbed for 24 hours before checking seal.
16. Check for proper seal. If any didn't seal, place in the refrigerator and use within 2 weeks.

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