Description
This Christmas Jam recipe blends tart cranberries, sweet strawberries, and vibrant orange flavors with warm spices like cloves and cinnamon, creating a festive homemade preserve perfect for holiday breakfasts and gifts. The jam is quickly cooked on the stovetop and sealed for long-lasting enjoyment.
Ingredients
Scale
Fruits
- 3 cups cranberries
- 1 orange, peeled and seeded
- 2 teaspoons orange zest (from above orange)
- 1 (10 ounce) package frozen sliced strawberries, slightly thawed
Spices
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
Other Ingredients
- 4 cups sugar
- 1/2 cup water
- 1 (3 ounce) packet liquid fruit pectin
Instructions
- Prepare Fruit Mixture: Combine cranberries and sections of the peeled and seeded orange in a food processor.
- Coarse Chop: Pulse the mixture until the fruit is coarsely chopped.
- Add More Ingredients: Add the strawberries, orange zest, ground cloves, and ground cinnamon to the food processor.
- Fine Chop: Continue processing until the fruit is finely chopped but not pureed, maintaining some texture.
- Combine Ingredients in Pot: Stir together the chopped fruit mixture, sugar, and water in a very large saucepan or Dutch oven until well blended.
- Initial Cooking: Cook the mixture over low heat for 2 minutes, stirring constantly to dissolve the sugar.
- Bring to Boil: Increase the heat to high and bring the mixture to a full, rolling boil.
- Add Pectin: Stir in the liquid fruit pectin thoroughly.
- Boil Again: Stir constantly, bring to a rolling boil again and boil hard for one minute to activate the pectin.
- Remove Foam: Remove the pot from heat and skim off any foam that has formed on the surface for a clearer jam.
- Jar the Jam: Immediately pour the hot jam into 6 hot, sterilized half-pint jars, filling them appropriately.
- Clean Jar Rims: Wipe rims of the jars carefully with a damp cloth to ensure a good seal.
- Seal Jars: Place lids on the jars and screw on the bands just until snug—not too tight.
- Process in Water Bath: Process the jars in a boiling water bath for 10 minutes to ensure preservation and safety.
- Cool and Store: Remove jars from the water bath and cool away from drafts until the jars have sealed completely.
Notes
- Ensure jars and lids are properly sterilized before use to prevent spoilage.
- Do not puree the fruit completely; some texture is desirable for the jam.
- Use a full rolling boil as indicated to activate the pectin effectively.
- Adjust sugar slightly if desired, but sugar is necessary for proper gel and preservation.
- If altitude is higher than 3,000 ft, adjust boiling time accordingly.
- Store sealed jars in a cool, dark place for up to one year.
