Christmas Jam Pectin Version
Capture the cozy, festive flavors of the holiday season with this irresistible Christmas Jam, made with fresh cranberries, juicy strawberries, and a hint of citrusy orange zest. Infused with warm spices like ground cinnamon and cloves, this pectin-based jam is quick to prepare, with just 20 minutes of prep time and a short 25-minute cook time. Perfect for gifting or enjoying at your holiday table, this jam spreads cheer on everything from buttery toast to homemade biscuits. Plus, the recipe includes straightforward canning instructions, ensuring long-lasting freshness for all your winter gatherings. Treat your taste buds to this easy-to-make Christmas Jam—your new favorite holiday tradition!
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Recipe Information
Ingredients
- 12 ounces Fresh cranberries
- 16 ounces Fresh strawberries, hulled and chopped
- 6.5 cups Granulated sugar
- 3 ounces Liquid fruit pectin
- 0.5 cups Freshly squeezed orange juice
- 1 tablespoon Grated orange zest
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 cups Water
Instructions
Rinse the cranberries and strawberries thoroughly under cold water. Hull and chop the strawberries into small pieces.
In a large, heavy-bottomed pot, combine the cranberries, strawberries, and water. Place over medium-high heat and bring to a boil.
Reduce the heat to medium and simmer for 10-15 minutes, stirring occasionally, until the cranberries pop and the mixture softens.
Use an immersion blender or carefully transfer the mixture to a blender in batches to puree until smooth. Return the mixture to the pot if needed.
Stir in the orange juice, orange zest, ground cinnamon, and ground cloves. Mix well.
Add the granulated sugar to the pot and stir to dissolve. Bring the mixture to a rolling boil over high heat, stirring constantly.
Once boiling, stir in the liquid fruit pectin and return to a rolling boil. Continue boiling for 1-2 minutes while stirring continuously.
To check if the jam is set, use the ‘plate test’: Place a small spoonful of the jam on a chilled plate and cool for a minute. If it wrinkles when you push it with your finger, it’s ready. If not, continue cooking for 1-2 additional minutes and test again.
Remove the pot from heat and skim off any foam from the surface with a spoon.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars clean and seal with sterilized lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Adjust the timing for higher altitudes if necessary.
Remove the jars from the water bath and let them cool completely on a towel-lined surface, undisturbed, for 12-24 hours. Check the seals by pressing on the lids—if they don’t pop, they’re properly sealed.
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
5316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 1391.6 g | 506% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 1347.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1243 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
