Christmas jam holds a special place in my heart. As the holiday season approaches, I am eagerly awaiting the arrival of cranberries in stores. I underestimated the amount I would eat to get me through the year but I will not make that mistake again!
This festive preserve blends strawberries, cranberries, and oranges with warm spices, and can be enriched with a touch of brandy or rum. It's ideal for spreading on toast, biscuits, or as a delectable filling in pastries, adding a delicious touch to holiday celebrations.
INGREDIENTS
12 oz package of whole cranberries
16 oz fresh or frozen strawberries
2 teaspoons orange zest from orange before you peel and section
1 orange peeled and sectioned
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 cup water
1 package of pectin (like sure-jel)
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" 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.
