Here’s a delightful Christmas Jam Recipe, a sweet and tangy medley of cranberries, strawberries, and oranges, infused with a holiday spice that brings the perfect festive flavor. It’s an ideal recipe for canning and makes a heartfelt homemade gift for the season!
I am a huge Christmas flavors person. From sugar, homemade candies to chocolates, or the zesty taste of cranberries and spices-I won’t forgive you for a thing.
We used to go downtown for the local farmer’s market a few years ago to buy some Christmas Jam. We brought it home not knowing what it would be like; wow, it was delicious! I never found that vendor again, but I thought my own recipe was worth a shot.
OK, after much trial and error, I think I got it right this time! This is just the right combination of Christmas flavors, super-duper easy to make.
And coming from a non-jam-making pro that says volumes! It’s also way better-tasting than that stuff I bought at the farmer’s market.
It cans up well, has a good shelf life, and makes for a super fantastic homemade Christmas gift. The longer it sits, the better it gets so whip it up in October, seal it, and give it away in December.
I don’t know about you, but I love giving practical, thoughtful gifts for Christmas. Sure, you can buy something, but nothing says “I really thought of you and I care” like a homemade treat.
Especially when that treat is a jar of this tasty Christmas jam!
But fair warning—it’s so good, you might just want to keep it all for yourself!
You can use fresh or frozen fruit for this recipe, so no need to look for strawberries outside of their season. Just ensure that if using frozen you thaw them before you start cooking. It will likely take a little longer to cook down due to the increase in water content but that’s all true flavor.
How To Make Christmas Jam
Festive flavors: The cranberries, strawberries, and oranges along with warm spices bring this the most deliciously unique taste exactly hitting on the holiday mood.
Homemade Goodness: Homemade Christmas Jam is sure going to take one back to the good old days. It’s one of those fun projects that you do with your family and friends.
Versatility: Spread on toast, used in a dessert dish, or served with cheese: the Christmas Jam brightens up any dish.
Considerate Gift: It is a wonderful homemade gift! A few jars of Christmas Jam passed across a table or exchanged between houses lets someone know you have worked time into preparing something special for them.
Long Shelf Life: After canning, it remains good for up to a year from the date you canned it. So, your festive flavors can enjoy all throughout the year and not during the holiday season only.
Easy to Modify: You may alter the recipe according to your taste because you may like it less sweet or have a different spice handy.
Brightens Up Winter: Colors and flavors of the jam brighten up cold grey days with just a little cheer in the kitchen.
Community Connection: Purchasing these ingredients from local farmers or markets is a very real way to support the community and get the best fresh, high-quality product for holiday jam preparation.
Actually, making Christmas Jam can become a lovely family tradition-after all, it brings all the family members together during holidays.
Feel-Good Factor: Those great feelings of fulfillment and satisfaction add a tremendous factor-knowing you made something yummy and healthy from scratch!
Tips For Jam Recipe
1. Fresh Fruits:
Use fresh cranberries, strawberries, and oranges to get the most intense flavor. Frozen fruits can also be used but fresh fruits give more brightness to your jam.
2. Prepare the Oranges:
When using oranges, you have to remove all seeds and use the zest for that citrusy flavor. It’s very light and subtle, yet very powerful flavor kick.
3. Spice it Up:
Some holiday spices, be that cinnamon or nutmeg or a few whole cloves in the pot, go very well with fruit. Throw in a tiny cinnamon stick or a pinch of allspice for a little added warmth.
4. Getting It to Jell Just Right:
If you have a candy thermometer, you’ll use that to get it to the gel stage or 220°F or 104°C. That helps it set.
To check the jam, place a little amount on a chilled plate. It’s set when pushed with your finger, it wrinkles.
5. Sugar Substitutes:
You can use a low-sugar pectin, if you want less sugar content, or to try a sugar substitute. Just remember that unless you are used to working with different substitutes, you will need to pay closer attention to be sure your jam sets just right.
6. Sanitize Your Jars:
Sterilize your canning jars and lids in boiling water before filling with your jam, so what’s inside will remain contaminant-free for a long while.
7. Let it Rest:
Cool slightly before capping. Resting time allows flavors to meld and become more profound.
8. Gorgeous Gift Idea:
Tie around jars with holiday ribbons or print labels for a beautiful, homey holiday gift. Add a loaf of bread or some homemade biscuits to the haul for the perfect treat.
9. Storage and Shelf Life:
It keeps for up to a year once canned properly, in a cool, dark place. Once opened, it should be stored in the refrigerator and consumed within weeks.
FAQS For Christmas Jam Recipe:
1. Can I use frozen fruit for this recipe?
Yes, of course, you can definitely make use of frozen cranberries and strawberries if the fresh ones are not available. Just thaw before use. However, fresh fruit is supposed to be used since it will have a brighter flavor and a better texture.
2. What kind of oranges should I use?
Use navel oranges for this recipe especially because they are juicy and seedless. While you could combine sweet with tart oranges, that is a whole different flavor profile.
3. Can the sugar level be altered?
You may reduce the amount of sugars, but don’t forget that sugars are what help it to gel up and hold its shape for you to store the jam in a stable state. If you want to use very little sugar, you might want to use a low sugar pectin, which could allow the jam to gel up with less sugar.
4. How do I know it’s done?
This is now at the “gel stage” or around 220°F (104°C) on a candy thermometer. Another test you can apply is the cold plate test: place a spoonful of jam on a cold plate and if wrinkles are formed when you push it with your finger, it is set.
5. Can I use other spices in this jam?
Absolutely! Feel free to add a pinch of allspice, a dash of nutmeg, and a pinch of cloves for that extra special holiday sparkle, aside from the cinnamon.
6. How long will this keep?
This jam will keep very well in a cool, dark place for up to a year provided it is accurately canned and sealed. Once it is opened, keep it in the refrigerator and use within 2-3 weeks.
7. May I double the recipe?
Easy enough, a double or even triple recipe is quite feasible; just be aware that the baking time will be somewhat longer so keep a close eye on the temperature; they can overcook quickly.
8. Do I have to sterilize the jars?
Sterilize jars when you can them for fresh, safe jam, but then boil jars, the lids about 10 minutes before using.
9. What Can I serve with this Jam?
Serve this Christmas Jam over toasted bread, biscuits, scones, or as a glaze for roasted meats. They make great additions to the holiday cheese board!
10. Can I freeze instead of can this jam?
Yes, it can be frozen in jars that are specifically designed for the freezer. Leave some headspace for safety reasons; it will expand when frozen. It will keep there for up to 6 months.
11. Do you make jam with pectin, or can I just leave it out?
You can, but the jam won’t be as firm. The pectin is what thickens the jam and gets it to be the consistency you want. If you don’t want to use pectin, you can cook the jam a little longer-it just won’t be as firm.
12. My jam just won’t set.
But if you find out your jam doesn’t set up nice and thick when cooled, that’s all right because you can just reheat it and add a little bit more pectin to it. Or cook it down to a pulp till it gets thick enough. Or what have you? Use it as a sauce or syrup!
Christmas Jam Recipe
Ingredients
- 12 Oz Cranberries (fresh or frozen, thaw first if frozen)
- 1 Orange, peeled and sectioned
- 2 tsp Orange Zest, from the peel
- 16 Oz Fresh or FrozenStrawberries (thaw if you use frozen)
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Allspice
- 4 Cup Sugar, pure cane is best
- 1 – 1.75 Oz Package Powder Fruit Pectin
- 1/2 Cup Water
Instructions
- Sterilize jars, lids and rings. Add about two-thirds of an inch of water to each jar, place the jars into the water-bath canner and cover them over with enough water to submerge them.
- Place the canner on the stovetop over medium-high heat to sterilize while you prepare the jam. Place lids in a small saucepan with water and bring to a boil on medium-high heat. Allow to simmer while you prepare the jam. The rings don't even need to be sterilized; simply let them sit aside.
- Process the cranberries and the orange, cut up, in a blender. Add the strawberries, orange zest, and spices and blend for just a second or two to combine everything together. You're aiming for chunky; you don't want this mixture to be a puree.
- Bring the fruit mixture and water to a boil in a 5-quart stockpot, stirring constantly. Stir in fruit pectin and ½ teaspoon of butter to reduce foaming. Bring the mixture to a full rolling boil over high heat, continuing to stir.
- When the mixture reaches a boil, add sugar, bring the mixture back to a full rolling boil, and boil for exactly 1 minute. Skim off any foam with a metal spoon.
- Pack hot jam immediately into sterilized jars, leaving ¼ inch of headspace. Wipe the rims with a clean, damp cloth and top with hot lids and screw on rings until finger tight. Return the jars to the water-bath canner.
- Close the canner and bring to a rolling boil. Process the jars for 10 minutes. Turn off heat, remove the lid, and let the jars rest in the canner for 5 minutes. Remove the jars carefully from the canner to a towel-covered countertop and let sit undisturbed for 24 hours.
- Check that the jars are sealed. If any of the jars did not seal, refrigerate the jars and consume within 2 weeks.
