Description
Sweet Christmas Cranberry Jam is a festive and flavorful homemade jam combining the tartness of cranberries with the sweetness of strawberries and warm spices. This delightful spread is perfect for holiday breakfasts, gift-giving, or adding a seasonal touch to your favorite recipes. Made by pureeing berries and cooking them with sugar, spices, and fruit pectin, then water bath processed for preservation.
Ingredients
Scale
Fruits
- 6 cups fresh or frozen strawberries (about 1 1/2 pounds)
- 2 cups fresh or frozen cranberries (approximately 1/2 pound)
Sweeteners & Thickeners
- 5 cups sugar (around 2 1/2 pounds)
- 2 sachets liquid fruit pectin (using 2 pouches of Certo brand at 170 ml each)
Spices
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
Instructions
- Puree the Berries: Begin by pureeing the strawberries and cranberries in your food processor. Whether the berries are fresh or frozen, the process remains the same. Depending on the size of your food processor, you may need to puree in batches to ensure an even consistency. Once pureed, transfer all of the berry mixture to a large saucepan.
- Add Sugar and Spices: Measure the sugar and spices – cinnamon, ginger, allspice, and cloves – and add them to the saucepan containing the pureed berries. Stir well to thoroughly combine all ingredients, setting the foundation for rich flavor in your jam.
- Boil the Jam: Place the saucepan over medium-high heat and bring the mixture to a full, rolling boil. This means bubbles will continuously rise to the surface even when stirring. Once reached, maintain the full boil for one full minute, which helps to dissolve the sugar and begin the jam-setting process.
- Add Pectin and Boil Again: Remove the saucepan from heat and swiftly add the liquid fruit pectin. Stir to combine thoroughly and immediately return the pan to the heat. When the mixture resumes a full rolling boil, boil for another full minute while stirring constantly to activate the pectin and ensure the jam sets properly.
- Skim Foam and Fill Jars: Allow the bubbling to settle before skimming off any foam that has formed on the surface using a spoon or ladle. Discard the foam to improve the jam’s clarity and texture. Ladle the hot jam into prepared sterilized jars, leaving about 1/4 inch headspace at the top. Seal each jar with a warm sterilized lid and finger-tighten the bands without overtightening.
- Process and Store the Jam: Place the filled jars into a canning pot filled with enough water to cover the jars by two inches. Bring the water to a boil, cover the pot, and process the jars by boiling for 10 minutes to safely preserve the jam. After processing, carefully remove the jars and set them on a heat-proof surface to cool undisturbed for 12 hours, allowing the jam to set fully. Once cooled, wipe the jars clean, label them, and store in a cool, dark place for best shelf life.
Notes
- Using fresh or frozen berries is acceptable; frozen berries do not need to be thawed before pureeing.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- Do not over-tighten jar lids before processing to allow venting and proper seal formation.
- Check seals after cooling; properly sealed jars will have lids that do not flex up or down when pressed.
- Jam can be refrigerated after opening and used within a few weeks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
Keywords: cranberry jam, strawberry cranberry jam, Christmas jam, homemade jam, holiday preserves, fruit jam
