Description
This vibrant and festive Christmas Jam recipe combines fresh strawberries and cranberries with warm spices and a hint of orange, creating a deliciously tangy and sweet preserve perfect for holiday celebrations. Made on the stovetop with liquid pectin for easy setting, this jam is ideal for spreading on toast, serving with cheese, or gifting to loved ones.
Ingredients
Scale
Fruit and Citrus
- 2 cups strawberries, chopped
- 2 cups cranberries, fresh or frozen
- 1 tablespoon orange zest
- 1/4 cup orange juice
Spices and Sweetener
- 3 cups granulated sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground clove
Other
- 1 pouch liquid pectin
Instructions
- Prepare the Fruit and Orange: Rinse fresh strawberries and cranberries thoroughly if using fresh. Hull and chop the strawberries into small pieces. If using frozen fruit, thaw them slightly to facilitate cooking. Zest the orange and then juice it to prepare the citrus components for the jam.
- Combine Ingredients and Macerate: In a large pot, combine the chopped strawberries, cranberries, orange zest, orange juice, sugar, cinnamon, and ground clove. Stir the mixture well to evenly distribute the sugar and spices. Allow the mixture to sit for about 10 minutes so the fruit can macerate, releasing its natural juices and developing flavors.
- Cook the Jam Base: Place the pot over medium heat. Stir frequently as the fruit softens and begins to release more juice. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes. Stir often and lightly mash the cranberries during this time to help break them down and thicken the jam.
- Add Pectin and Boil: Stir in the liquid pectin pouch until fully combined. Bring the jam back to a boil and maintain it for an additional 1 to 2 minutes to activate the pectin and help the jam set properly. Then remove the pot from heat.
- Jar and Store: Carefully ladle the hot jam into sterilized jars using a ladle or spoon. Wipe the rims clean to ensure a good seal, then seal with sterilized lids. Let the jars cool to room temperature. Store the jam in the refrigerator for up to 3 weeks or freeze for up to 6 months for longer preservation.
Notes
- Use fresh or frozen cranberries; just ensure frozen are thawed slightly before cooking.
- For a smoother texture, mash more of the cranberries or use an immersion blender briefly during simmering.
- Ensure jars and lids are sterilized to prevent spoilage and extend shelf life.
- Adjust sugar amount slightly if you prefer a less sweet jam, but be aware this may affect setting.
- If you want a more intense orange flavor, add a bit more zest or a splash of orange liqueur after cooking.
