Description
This festive homemade Christmas Jam combines sweet strawberries, tart cranberries, and warming holiday spices for a beautifully ruby-red preserve. Perfect for spreading on toast, biscuits, pancakes, and scones or giving as a thoughtful homemade holiday gift.
Ingredients
1.5 pounds unsweetened frozen strawberries, thawed
½ pound fresh or frozen cranberries
5 cups white granulated sugar
2 pouches liquid fruit pectin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Instructions
- Wash the glass jars, lids, and rings thoroughly in hot, soapy water. Place the jars upright in a large stockpot, cover with water by at least 1 inch, and boil for 10 minutes. Keep the jars hot until ready to fill, and prepare the lids according to the manufacturer’s instructions.
- Thaw the frozen strawberries until softened. Place the strawberries and cranberries in a blender and puree until smooth, or leave a little texture for a chunkier jam.
- Transfer the fruit puree to a large stockpot or Dutch oven. Add the granulated sugar, cinnamon, ginger, nutmeg, and cloves. Stir thoroughly until everything is evenly combined.
- Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring occasionally. Once boiling vigorously, cook for 1 minute while stirring constantly to prevent scorching.
- Remove the pot from the heat and immediately stir in the liquid fruit pectin. Return to the heat and bring the mixture back to a full rolling boil, following the pectin manufacturer’s instructions for the required cooking time.
- Remove the finished jam from the heat and skim away any foam from the surface using a large spoon.
- Carefully ladle the hot jam into clean, hot glass jars using a canning funnel, leaving approximately ¼ inch of headspace. Remove trapped air bubbles, wipe the rims clean, and secure the lids.
- Allow the jars to cool briefly on a heat-resistant surface, then refrigerate promptly. This recipe has not been verified for shelf-stable canning and should be treated as refrigerator jam.
- Label the jars with the preparation date and keep refrigerated. For longer storage, transfer the jam to freezer-safe containers, leaving additional space for expansion, and freeze.
- For the optional slow cooker method, combine the strawberries, cranberries, sugar, and spices in a slow cooker. Cook on High for approximately 4 hours, stirring halfway through. Carefully blend the softened fruit, then incorporate the liquid pectin according to its package instructions, including any required boiling steps. Transfer to clean jars, cool briefly, and refrigerate overnight. Keep this variation refrigerated.
Notes
Storage: Keep this unverified canning recipe refrigerated in clean, airtight jars and aim to use within 2–3 weeks. Always use a clean spoon when serving.
Freezing: Freeze in freezer-safe jars or containers with sufficient headspace for expansion for up to approximately 6 months for best quality. Thaw overnight in the refrigerator.
Canning safety: This specific formula has not been verified for safe shelf-stable canning. For pantry storage, use a scientifically tested strawberry-cranberry jam recipe and follow its exact processing instructions, including altitude adjustments.
Fresh strawberries: Substitute an equal weight of fresh, washed, hulled strawberries for frozen strawberries.
Orange variation: Add a little freshly grated orange zest for a bright citrus flavor.
Extra spice: Add a pinch of allspice or slightly increase the cinnamon for a more pronounced holiday flavor.
Chunky texture: Pulse the fruit briefly instead of pureeing completely for a rustic preserve.
Raspberry variation: Replace a portion of the strawberries with raspberries for a tangier fruit flavor.
Vanilla variation: Stir in a little vanilla extract after cooking for a softer, sweeter aroma.
Pectin tips: Follow the liquid pectin manufacturer’s instructions carefully because boiling requirements and setting times vary by product.
Lower-sugar variation: Use pectin specifically formulated for reduced-sugar recipes and follow its instructions. Reducing sugar without adjusting the pectin may prevent proper setting.
Serving suggestions: Spread over toast, biscuits, croissants, English muffins, pancakes, waffles, or scones. Use as a filling for thumbprint cookies, between cake layers, or with cream cheese and crackers.
Holiday gifting: Package in decorative jars with ribbons and labels. Keep refrigerated jam chilled and inform recipients that refrigeration is required.
Reheating: Gently warm a small portion over low heat when using as a topping. Avoid repeatedly reheating the entire jar.
Nutrition values are estimates based on an approximately 1-tablespoon serving. The finished yield and nutritional values may vary.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (approximately 20 g)
- Calories: 50 kcal
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 0.1 g
- Cholesterol: 0 mg
