Christmas jam is a delicious and traditional holiday preserve that combines the sweetness of strawberries and cranberries with the warmth of citrus and spices. This recipe for Christmas jam with cranberries, strawberries, and citrus is perfect for the holiday season, and it makes a great handmade gift for friends and family.
Table of Contents
Why You’ll Love This Recipe
- Easy to make and can be customized with your favorite spices and flavorings
- Perfect for using as a topping for yogurt, oatmeal, or ice cream
- Makes a great handmade gift for friends and family
- Can be stored in the fridge for up to 6 months or frozen for up to a year
Key Ingredients & Substitutions
The key ingredients in this recipe are strawberries, cranberries, granulated sugar, liquid fruit pectin, and spices. You can substitute the strawberries with other types of berries, such as raspberries or blueberries, but keep in mind that the flavor and texture may be slightly different. You can also use frozen fruit instead of fresh, but be sure to thaw it first and pat it dry with a paper towel to remove excess moisture.
For a delicious and savory dip, consider making an Artichoke Spinach and White Bean Dip to serve alongside your Christmas jam. Alternatively, you can also make a Boursin Cheese Recipe to pair with your homemade jam.
Practical Ingredient Notes
Each key ingredient in this recipe plays a crucial role in creating the perfect Christmas jam. The strawberries provide natural sweetness and a touch of softness, while the cranberries add a tart flavor and a beautiful red color. The granulated sugar helps to balance out the flavors and ensures that the jam sets properly. The liquid fruit pectin is essential for achieving the right consistency, and the spices add a warm and comforting flavor to the jam.
Sensible Ingredient Substitutions
If you’re looking for alternatives to the key ingredients, there are several options you can consider. For example, you can substitute the strawberries with other types of berries, such as raspberries or blueberries. You can also use frozen fruit instead of fresh, but be sure to thaw it first and pat it dry with a paper towel to remove excess moisture. Additionally, you can experiment with different spices, such as nutmeg or cardamom, to create a unique flavor profile.
Step-by-Step Instructions
1. Prepare a boiling water bath canner and sterilize 14 half-pint jars and lids in simmering water.
2. Place the strawberries and cranberries in a food processor and pulse until they are finely chopped but still have some texture (do not puree).
3. Transfer the chopped fruit mixture into a large, heavy-bottomed stockpot.
4. Stir in the granulated sugar, cinnamon, ginger, allspice, and cloves until well combined.
5. Place the pot over high heat and bring the mixture to a full rolling boil (a boil that does not stop bubbling when stirred), stirring constantly to prevent scorching.
6. Once the full rolling boil is reached, boil the mixture for exactly 1 minute while continuing to stir.
7. Stir in both pouches of liquid fruit pectin and return the mixture to a full rolling boil.
8. Boil for exactly 1 more minute, stirring constantly.
9. Remove the pot from the heat. Use a metal spoon to skim off any foam that has risen to the surface.
10. Ladle the hot jam into the prepared sterilized jars, leaving 1/4-inch of headspace at the top.
11. Wipe the rims of the jars with a clean, damp cloth, center the lids, and screw the bands on until finger-tight.
12. Place the jars into the boiling water bath canner, ensuring they are covered by at least 1 inch of water, and process for 10 minutes.
13. Carefully remove the jars and place them on a towel-lined surface. Let them sit undisturbed for 12 to 24 hours to set completely.
When storing your Christmas jam, be sure to follow safe food storage practices to prevent spoilage and foodborne illness. You can also refer to cold food storage guidelines for more information on how to store your jam safely.
Expert Chef Tips & Troubleshooting
- To ensure that your jam sets properly, be sure to use the correct amount of liquid fruit pectin and to follow the instructions carefully.
- If your jam is too runny, you can try adding a little more pectin and re-boiling it. If it’s too thick, you can try adding a little more water.
- To prevent scorching, be sure to stir the mixture constantly while it’s boiling.
- Common mistakes to avoid include not sterilizing the jars and lids properly, not leaving enough headspace, and not processing the jars for the full 10 minutes.
Serving Suggestions and Complementary Side Pairings
This Christmas jam is perfect for serving on toast, yogurt, or ice cream. You can also use it as a topping for pancakes, waffles, or oatmeal. Consider pairing it with a delicious Cinnamon Swirl Brioche or a Creamy Vanilla Panna Cotta.
Detailed Storage, Make-Ahead, and Reheating Guidance
This Christmas jam can be stored in the fridge for up to 6 months or frozen for up to a year. To make ahead, simply prepare the jam up to the point where you would can it, then let it cool and store it in the fridge or freezer until you’re ready to can it. When reheating, be sure to heat the jam gently over low heat, stirring constantly, until it’s warmed through.
Christmas Jam with Cranberries, Strawberries, and Citrus
Equipment
- Boiling Water Bath Canner
- Food processor
- Large stockpot
Ingredients
Strawberries
- 2.5 pounds fresh strawberries hulled
Cranberries
- 1 pound fresh cranberries
Sugar and Spices
- 5 pounds granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.25 teaspoon ground allspice
- 0.25 teaspoon ground cloves
Pectin
- 6 ounces liquid fruit pectin
Instructions
- Prepare a boiling water bath canner and sterilize 14 half-pint jars and lids in simmering water.
- Place the strawberries and cranberries in a food processor and pulse until they are finely chopped but still have some texture (do not puree).
- Transfer the chopped fruit mixture into a large, heavy-bottomed stockpot.
- Stir in the granulated sugar, cinnamon, ginger, allspice, and cloves until well combined.
- Place the pot over high heat and bring the mixture to a full rolling boil (a boil that does not stop bubbling when stirred), stirring constantly to prevent scorching.
- Once the full rolling boil is reached, boil the mixture for exactly 1 minute while continuing to stir.
- Stir in both pouches of liquid fruit pectin and return the mixture to a full rolling boil.
- Boil for exactly 1 more minute, stirring constantly.
- Remove the pot from the heat. Use a metal spoon to skim off any foam that has risen to the surface.
- Ladle the hot jam into the prepared sterilized jars, leaving 1/4-inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth, center the lids, and screw the bands on until finger-tight.
- Place the jars into the boiling water bath canner, ensuring they are covered by at least 1 inch of water, and process for 10 minutes.
- Carefully remove the jars and place them on a towel-lined surface. Let them sit undisturbed for 12 to 24 hours to set completely.
Notes
- Calories: 40
- Protein: 0g
- Carbohydrates: 10g
- Fat: 0g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Fiber: 0g
- Sugar: 10g
- Vitamin A: 0 IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
Frequently Asked Questions
Why does Christmas Jam require such a large amount of sugar?
The five pounds of sugar in this recipe is not a typo; it is technically required for the liquid pectin to bond with the fruit and create a firm set. Because this is a high-sugar preserve, it ensures the jam achieves the correct shelf-stable consistency and vibrant color.
Can I use powdered pectin instead of the liquid pectin pouches?
Liquid and powdered pectins are not interchangeable as they react differently to heat and sugar; liquid pectin is added after the boil, while powdered is usually added before. To ensure your jam sets properly, it is best to follow the recipe’s specific instructions for liquid pectin or use a tested conversion method designed for holiday preserves.
Can I use frozen fruit if fresh strawberries or cranberries are unavailable?
Yes, you can use both fresh and frozen fruit with excellent results, which is helpful since cranberries have a short seasonal window. If using frozen berries, you may need to boil the mixture for an extra minute or two to account for the additional moisture released during the thawing process.
Is this Christmas Jam recipe suitable for Halal or Vegan diets?
This recipe is naturally Halal and Vegan-friendly because it uses fruit-derived pectin instead of animal-based gelatin and relies on whole spices for flavor. To maintain compliance, ensure you use pure spices like cinnamon and cloves rather than holiday extracts that may contain alcohol.
