Christmas Jam

5 from 18 votes

This festive strawberry cranberry jam is brightened with fresh orange zest and warm holiday spices. One batch makes about 10 jars, so there's plenty to keep on hand and share as homemade gifts!

Course condiment

Cuisine American

Keyword Christmas Jam, Strawberry Cranberry Jam

Prep Time 10

Cook Time 1

Resting Time 12

Total Time 13 10

Servings (8 ounce) jars approximately

Calories 47kcal

Author Blair Lonergan

Ingredients

40 ounces frozen unsweetened strawberries, thawed or partially thawed (or 2½ quarts fresh strawberries, hulled)
1 pound fresh or frozen cranberries, thawed or partially thawed
Zest of 2 oranges (about 2 tablespoons)
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground allspice
4 pounds granulated sugar
2 (3-ounce) pouches liquid fruit pectin

Instructions

Prep the jars: Sterilize the jars and lids, and keep the jars hot until you're ready to fill them.
Chop the fruit: Coarsely chop the strawberries and cranberries in a food processor, but don't purée them. A few larger chunks are fine. You can mash them while the jam cooks.
Start the jam: Transfer the fruit to a large Dutch oven. Add the orange zest, cinnamon, cloves, allspice, and sugar.
Boil the fruit: Bring the mixture to a full rolling boil, stirring occasionally. Once it reaches a full rolling boil, boil for exactly 1 minute.
Add the pectin: Remove from the heat and stir in the pectin. Return to a full rolling boil, then boil for exactly 1 minute, stirring constantly. Remove from the heat.
Skim the foam: Let the jam cool for 5 minutes, then skim off the foam. It will still look thin, but it thickens as it cools.
Fill the jars: Ladle the hot jam into the hot jars, leaving ¼ inch of headspace. Wipe the rims clean with a damp cloth, then secure the lids.
Process the jars: Process in a boiling water bath for 10 minutes.
Let it set: Move the jars to a towel on the counter and let stand, undisturbed, for 12 hours at room temperature. Check the seals by pressing the center of each lid. If a lid gives or pops back up, store that jar in the fridge for up to 3 weeks.

Video

Notes

Weigh the fruit: Weigh the strawberries and cranberries, or use package weights. The sugar and pectin are measured for this exact amount of fruit.
Use liquid pectin: Liquid and powdered pectin aren't interchangeable, so this recipe only works with liquid fruit pectin.
Don't double the batch: A doubled batch may not set. Make two separate batches instead.
Smaller batch: Cut every ingredient in half, keeping the ratios exactly the same. A half batch makes about 5 jars.
No-canning option: Skip the water bath, let the filled jars cool completely, and store them in the fridge for up to 3 weeks.
Setting time: The jam can take 24 to 48 hours to set completely, so don't worry if it looks loose at first.
Yield: Expect about 10 to 12 half-pint jars, depending on how much foam you skim and how full you fill the jars.
Storage: Sealed jars keep in a cool, dark place for up to 8 months. Once opened, refrigerate and use within about 3 weeks.
Freezing: Freezing isn't recommended, since the jam is more likely to form ice crystals.

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