CHRISTMAS JAM (STRAWBERRY, CRANBERRY, ORANGE)

 

Christmas Jam holds a special place in my heart. As soon as the holiday season approaches and cranberries begin appearing in stores, I know it's time to make another batch. I underestimated how much Christmas Jam I would need to get me through last year, but I won't make that mistake again!

This festive homemade jam combines strawberries, cranberries, and fresh orange with warm cinnamon, cloves, and allspice. It's delicious spread over warm biscuits or toast and also makes a wonderful homemade gift for the holidays.


INGREDIENTS

12 oz package of whole cranberries
16 oz fresh or frozen strawberries
2 teaspoons orange zest 
1 orange peeled and sectioned
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 cup water
1 box (1.75 oz) regular powdered fruit pectin, such as Sure-Jell
4 cups sugar


DIRECTIONS

  1. Combine cranberries, strawberries, orange sections, orange zest, spices, water, and pectin.  (everything except the sugar) Chop in a food processor, blender, or use an immersion blender.  You want everything finely chopped but not pureed.  This can also be finely chopped by hand.
  2. Bring the mixture to a rolling boil over high heat, stir constantly.
  3. Add sugar to the mixture. Return to full rolling boil. Boil exactly 1 minute.
  4. Remove from heat. Using a metal spoon, skim off any foam.
  5. Immediately ladle hot jam into prepared jars. Leaving 1/4 inch headspace.
  6. Wipe rims and threads. Center lid. Place ring on just finger tight. Place jars back in canner.
  7. Cover canner. Bring to a boil. Process for 10 minutes.
  8. Turn off heat. Uncover canner. Allow jars to sit for 5 minutes.
  9. Remove jars to a towel-lined counter and leave undisturbed for 24 hours before checking seal.

Note: Making jams and jellies without pectin
You can make jams and jellies without using pectin. Cranberries, for example, are naturally high in pectin, but many Christmas Jam recipes I found still call for added pectin. This is because pectin helps the jam achieve the perfect consistency. Without it, you'll often need to cook the jam longer to reduce moisture and reach the desired thickness. 



Print Recipe

CHRISTMAS JAM (STRAWBERRY, CRANBERRY, ORANGE) 

Yield: 6-8 half pint jars







INGREDIENTS

  • 12 oz package of whole cranberries
    16 oz fresh or frozen strawberries
    2 teaspoons orange zest 
    1 orange peeled and sectioned
    1/4 teaspoon ground cloves
    1/4 teaspoon ground cinnamon
    1/4 teaspoon allspice
    1/2 cup water
    1 box (1.75 oz) regular powdered fruit pectin, such as Sure-Jell
    4 cups sugar


DIRECTIONS

  • Combine cranberries, strawberries, orange sections, orange zest, spices, water, and pectin.  (everything except the sugar) Chop in a food processor, blender, or use an immersion blender.  You want everything finely chopped but not pureed.  This can also be finely chopped by hand.
  • Bring the mixture to a rolling boil over high heat, stir constantly.
  • Add sugar to the mixture. Return to full rolling boil. Boil exactly 1 minute.
  • Remove from heat. Using a metal spoon, skim off any foam.
  • Immediately ladle hot jam into prepared jars. Leaving 1/4 inch headspace.
  • Wipe rims and threads. Center lid. Place ring on just finger tight. Place jars back in canner.
  • Cover canner. Bring to a boil. Process for 10 minutes.
  • Turn off heat. Uncover canner. Allow jars to sit for 5 minutes.
  • Remove jars to a towel-lined counter and leave undisturbed for 24 hours before checking seal.