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Rachel Koller

Christmas Jam Recipe

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Festive Christmas Jam Recipe with cranberries, strawberries and warm spices, perfect for canning, gifting and holiday breakfasts.
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Prep Time 10 minutes
Cook Time 30 minutes
Process via Waterbath 10 minutes
Total Time 50 minutes
Course: Condiments & Sauces
Calories: 51

Ingredients
  

  • 72 oz cranberries 6 bags of 12 oz each
  • 2 lbs strawberries stems removed, sliced or chopped
  • 18 oz blueberries
  • 2 cups orange juice
  • 2 tablespoons orange zest about 2 oranges zested
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 8 cups granulated sugar

Method
 

  1. In a large stock pot, combine cranberries, strawberries, blueberries, orange juice, orange zest, spices and sugar.
  2. Set the pot over medium-high heat. Stir frequently as the mixture comes to a boil and the berries begin to soften and release their juices.
  3. When the berries have cooked down and are bursting, use a potato masher for a chunkier texture or an immersion blender for a smoother jam.
  4. Continue boiling the jam for about 5 minutes, stirring often to prevent sticking or scorching.
  5. Ladle the hot jam into prepared (washed and dried) canning jars, leaving about 1/2 inch of headspace at the top.
  6. Wipe jar rims clean with a damp cloth. Place lids on the jars and screw rings on until fingertip tight.
  7. Process the jars in a steam canner or boiling water bath for 10 minutes, starting the timer once the water is at a full boil.
  8. Carefully remove jars and let them cool completely on a towel-lined counter. Once cool, check that each lid has sealed. Any unsealed jars should be refrigerated and enjoyed within 14 days, or reprocessed with new lids within 24 hours.

Nutrition

Serving: 1gCalories: 51kcalCarbohydrates: 13gFiber: 1gSugar: 12g

Notes

  • Using a masher keeps more fruit pieces for a chunky jam, while an immersion blender gives a smoother, spreadable texture.
  • Additional pectin is not needed, because cranberries naturally provide enough pectin to thicken the jam as it cools.
  • Properly processed and sealed jars are shelf-stable for up to 6 months. Store in a cool, dark place.
  • This batch makes about 11 1/2 pints or roughly 23 cups of jam, making it perfect for holiday gifting.
  • Nutrition info was created based on a serving size of 2 tablespoons per serving.

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