Homemade Merry Christmas Jam (Print version)
A bright cranberry strawberry Christmas jam with orange and warm spices, made for holiday breakfasts, cookie trays, and gift jars.
# Ingredients:
For the fruit base
01 -
12 oz (340 g) fresh or frozen cranberries, thawed if frozen
02 -
16 oz (450 g) strawberries, hulled, thawed if frozen
03 -
1 large orange, peeled and sectioned
04 -
2 teaspoons fresh orange zest
05 -
1/2 cup (120 ml) water
For setting and spice
06 -
1 package (1.75 oz / 49 g) powdered fruit pectin
07 -
4 cups (800 g) granulated sugar
08 -
1/4 teaspoon ground cinnamon
09 -
1/4 teaspoon ground allspice
10 -
1/8 teaspoon ground cloves
# Instructions:
01 -
Wash 6 half-pint jars, lids, and rings. Keep jars hot in simmering water while you make the jam.
02 -
Pulse cranberries and orange sections in a food processor until coarsely chopped. Add strawberries, orange zest, cinnamon, allspice, and cloves, then pulse until finely chopped but not pureed.
03 -
Transfer the fruit mixture to a large heavy pot. Stir in water and powdered pectin. Bring to a full rolling boil over high heat, stirring often.
04 -
Add all the sugar at once and stir until dissolved. Return to a hard rolling boil and boil for 1 full minute, stirring constantly.
05 -
Remove from heat and skim foam if needed. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe rims, add lids, and tighten bands fingertip-tight.
06 -
Process jars in a boiling water bath for 10 minutes, adjusting for altitude if needed. Turn off heat, rest jars in the water for 5 minutes, then move to a towel-lined counter for 24 hours.
07 -
Check seals after 24 hours. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within 3-4 weeks.
# Good to know:
01 -
Makes about 6 half-pint jars, or roughly 96 tablespoon servings.
02 -
Do not double the batch. Make separate batches for the best set.
03 -
Adjust water-bath processing time for altitude according to current canning guidance.