Christmas Jam with Cranberries, Strawberries, and Citrus

Make Christmas jam with cranberries, strawberries and citrus. Learn setting cues for refrigerator jam, with no shelf-stable canning claims.

Course Breakfast

Cuisine American

Keyword christmas jam

Prep Time 30

Cook Time 20

Total Time 50

Servings 14 half-pint jars

Calories 40kcal

Author C. Sophie

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.

Nutritional information:

Tip: Let cool completely before serving.