Christmas Jam for Canning Recipe

This Christmas Jam is a wonderful way to capture the bright, festive flavors of the season to enjoy all year round. It’s a beautiful jewel-toned jam that’s perfect for gifting or for spreading on your morning toast. Making jam can seem a little daunting, but with a few key steps, it’s quite manageable. The combination of tart cranberries and sweet strawberries, along with warming spices and bright orange, makes this a truly special preserve. I always make a big batch of this when cranberries are in season, usually late fall, so I have plenty to go around for Christmas presents. Ingredients: 40 ounces frozen unsweetened strawberries, crushed 1 pound fresh cranberries 2 tablespoons orange zest (about 2 oranges) ¼ cup bottled lemon juice 1 teaspoon ground cinnamon ¼ teaspoon ground cloves 5 pounds granulated sugar 2 (3-ounce) pouches liquid fruit pectin Making the Jam The process starts with preparing your fruit and other ingredients. It’s important to have everything measured out and ready to go before you begin cooking, as jam-making moves quite quickly once things heat up. Step 1: Prepare the Fruit and Zest If you’re using frozen strawberries, make sure they are fully thawed and crushed. You can crush them by hand in a bowl, pulse them a few times in a food processor, or even mash them with a potato masher. We want them broken down but not completely pureed. For the cranberries, pick through them and discard any that are soft or bruised. Rinse them well.

Christmas Jam for Canning

This Christmas Jam is a wonderful way to capture the bright, festive flavors of the season to enjoy all year round. It’s a beautiful jewel-toned jam that’s perfect for gifting or for spreading on your morning toast. Making jam can seem a little daunting, but with a few key steps, it’s quite manageable. The combination of tart cranberries and sweet strawberries, along with warming spices and bright orange, makes this a truly special preserve. I always make a big batch of this when cranberries are in season, usually late fall, so I have plenty to go around for Christmas presents.

Ingredients:

• 40 ounces frozen unsweetened strawberries, crushed
• 1 pound fresh cranberries
• 2 tablespoons orange zest (about 2 oranges)
• ¼ cup bottled lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 5 pounds granulated sugar
• 2 (3-ounce) pouches liquid fruit pectin

Making the Jam

The process starts with preparing your fruit and other ingredients. It’s important to have everything measured out and ready to go before you begin cooking, as jam-making moves quite quickly once things heat up.

Step 1: Prepare the Fruit and Zest

If you’re using frozen strawberries, make sure they are fully thawed and crushed. You can crush them by hand in a bowl, pulse them a few times in a food processor, or even mash them with a potato masher. We want them broken down but not completely pureed. For the cranberries, pick through them and discard any that are soft or bruised. Rinse them well. To get your orange zest, use a fine grater or a microplane and carefully remove just the colored part of the peel, avoiding the bitter white pith underneath. Measure out 2 tablespoons of this zest. Having your bottled lemon juice measured is also important; it helps with the setting of the jam and provides a little extra tang to balance the sweetness.

Step 2: Combine Fruit, Zest, Spices, and Pectin

In a large, heavy-bottomed pot – this is key to prevent scorching – combine the crushed strawberries, fresh cranberries, orange zest, bottled lemon juice, ground cinnamon, and ground cloves. Give this mixture a good stir to distribute the spices and zest evenly throughout the fruit. Now, add the two pouches of liquid fruit pectin. Stir this into the fruit mixture. The pectin is what helps the jam thicken and set properly. Don’t skip this ingredient, as it’s specifically designed for home canning and provides reliable results.

Step 3: Bring to a Rolling Boil and Add Sugar

Place the pot over high heat. Stir constantly until the mixture comes to a full, rolling boil that cannot be stirred down. This means it’s boiling vigorously even when you stir. Once you have that rolling boil, it’s time to add the sugar. Gradually add the 5 pounds of granulated sugar, stirring continuously. It might seem like a lot of sugar, and it is! Sugar is essential for preserving the jam, as well as for its texture and flavor. Keep stirring as the mixture returns to a rolling boil.

Step 4: Cook to Setting Point

Continue to boil the jam mixture rapidly, stirring constantly, for exactly 1 minute after it returns to a full rolling boil. Be very careful here, as the jam will bubble up significantly and can be extremely hot. This rapid boiling is crucial for activating the pectin and evaporating some of the excess liquid, leading to a good set. The jam is ready when it reaches its setting point. You can test this by dropping a small amount of jam onto a cold plate that you’ve chilled in the freezer. If it wrinkles when you push it with your finger, it’s ready. Alternatively, you can use a candy thermometer; the jam is usually ready around 220 degrees Fahrenheit (104 degrees Celsius).

Step 5: Fill Jars and Process for Canning

While the jam is boiling, prepare your canning jars and lids. Sterilize your canning jars by washing them in hot, soapy water, rinsing them, and then placing them in a boiling water bath for at least 10 minutes. Keep them warm until you’re ready to fill them. Carefully ladle the hot jam into the hot, sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands fingertip-tight. Process the filled jars in a boiling water bath canner for 10 minutes (adjusting for altitude if necessary). Remove the jars from the canner and let them cool on a wire rack undisturbed for 12 to 24 hours. You’ll know they’ve sealed properly if the center of the lid is concave and doesn’t flex when pressed.

This jam will keep its beautiful color and delicious flavor for up to a year when stored in a cool, dark place. Once opened, it needs to be refrigerated. Enjoy!

Conclusion:

This Christmas Jam for Canning recipe is a fantastic way to preserve the taste of the holidays. The balance of tart cranberries and sweet strawberries, enhanced by cinnamon, cloves, and orange zest, creates a truly memorable flavor. It’s a project that is rewarding for both the process and the delicious, sparkling result that fills your pantry. Once you’ve made your first batch, you’ll find yourself looking forward to making it every year, either to enjoy yourself or to give as thoughtful, handmade gifts. Spoon it over ice cream, stir it into yogurt, or spread it generously on warm scones or toast. For a twist, try adding a pinch of cardamom or a splash of Grand Marnier Extract to the fruit mixture before cooking. Canning this jam ensures you have a taste of Christmas all year long.

FAQ: What is the best way to store Christmas Jam?

Unopened, properly canned jars of Christmas Jam will last for at least a year in a cool, dark place. Once opened, store the jam in the refrigerator and consume it within 3-4 weeks. Ensure your jars and lids are sterilized before canning for best results.

FAQ: Can I use fresh strawberries instead of frozen?

Yes, you can use fresh strawberries. You’ll need about 40 ounces of fresh, hulled, and crushed strawberries. Make sure they are ripe and sweet for the best flavor. The cooking time might vary slightly when using fresh versus frozen.

Christmas Jam for Canning

A festive and flavorful Christmas jam made with strawberries and cranberries, perfect for canning and gifting. The combination of sweet berries, tart cranberries, warm spices, and bright citrus creates a delicious spread for toast, scones, or cheese plates.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
Approximately 8-10 half-pint jars

Ingredients

• 40 ounces frozen unsweetened strawberries, crushed
• 1 pound fresh cranberries
• 2 tablespoons orange zest (about 2 oranges)
• ¼ cup bottled lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 5 pounds granulated sugar
• 2 (3-ounce) pouches liquid fruit pectin

Instructions

1. Step 1
   Prepare your canning jars, lids, and rings according to manufacturer instructions. Sterilize jars in boiling water for at least 10 minutes.
2. Step 2
   In a large, heavy-bottomed pot, combine the crushed strawberries, fresh cranberries, orange zest, and bottled lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
3. Step 3
   Once boiling, stir in the ground cinnamon and ground cloves. Reduce heat and simmer for 10 minutes, or until cranberries have burst and the mixture is soft.
4. Step 4
   Gradually stir in the granulated sugar until completely dissolved. Bring the mixture back to a rolling boil that cannot be stirred down. Boil for 1 minute.
5. Step 5
   Add the liquid fruit pectin and stir constantly. Bring to a full rolling boil again and boil hard for exactly 1 minute, stirring constantly.
6. Step 6
   Remove from heat and quickly skim off any foam that rises to the surface.
7. Step 7
   Ladle hot jam into prepared canning jars, leaving ¼ inch headspace. Wipe rims clean and place lids and rings on tightly.
8. Step 8
   Process jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary). Remove jars and let cool completely on a wire rack. Check for seals.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.