Christmas Cranberry-Strawberry Orange Jam Recipe

Introduction

This Christmas Jam is a festive and flavorful preserve that combines tart cranberries, sweet strawberries, and bright orange with warm spices. Perfect for spreading on toast or gifting during the holidays, this jam captures the essence of the season in every jar.

Ingredients

• 16 oz cranberries (frozen or fresh unsweetened)
• 16 oz strawberries (fresh or frozen unsweetened)
• 1 orange (zested)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 4 cups granulated sugar
• 1 package powdered fruit pectin
• 1/2 cup water
• 1/2 teaspoon butter (optional)

Instructions

1. Step 1: Prepare 4 pint jars or 6 half-pint jars for canning by sterilizing them in hot water.
2. Step 2: Zest the orange and set the zest aside. Peel the orange, remove any seeds, and roughly chop the sections.
3. Step 3: In a food processor, coarsely chop the cranberries first. Add the chopped strawberries, chopped orange sections, orange zest, cinnamon, allspice, and cloves. Pulse a few times until everything is finely chopped but not pureed.
4. Step 4: Transfer the fruit mixture to a large stock pot and add the water. Stir in the powdered pectin and 1/2 teaspoon of butter to reduce foam.
5. Step 5: Stir constantly and bring the mixture to a rolling boil. Once boiling, stir in the granulated sugar.
6. Step 6: Return to a rolling boil, stirring constantly, and continue to boil for 1 minute.
7. Step 7: Remove from heat, skim off any foam, and ladle the hot jam into the prepared jars, leaving 1/4 inch headspace.
8. Step 8: Process the jars in a water-bath canner for 10 minutes to seal.
9. Step 9: Remove jars from the canner and place them on a towel or wooden board. Let them sit undisturbed for 12-24 hours to cool and set.

Tips & Variations

• Use fresh fruit when in season for the best flavor, but frozen works well too—just thaw first.
• Adding the butter helps reduce foam while boiling, but it’s optional if you prefer not to use it.
• Try substituting or adding other citrus zest like lemon or lime for a different twist.
• If you prefer a smoother jam, pulse the fruit mixture longer in the food processor before cooking.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and consume within 3-4 weeks. Reheat gently if you want a spreadable consistency, but avoid boiling after opening.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of frozen?

Absolutely. Fresh fruit is ideal when in season. If using frozen, thaw it completely and drain any excess liquid before preparing.

What is the purpose of the butter in the recipe?

The butter helps minimize foam during cooking, making it easier to skim off and resulting in clearer jam with less mess.

Christmas Cranberry-Strawberry Orange Jam Recipe

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4.8 from 91 reviews

This Christmas Jam is a festive, flavorful preserve combining tart cranberries, sweet strawberries, and zesty orange with warm holiday spices like cinnamon, cloves, and allspice. Perfect for gifting or enjoying as a seasonal treat, the jam is carefully cooked and canned using a traditional water bath method to ensure safe storage and delicious taste all winter long.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes plus 12-24 hours for cooling and setting
• Yield: Approximately 4 pints of jam 1x
• Category: Preserves & Jams
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit

• 16 oz cranberries (frozen or fresh unsweetened)
• 16 oz strawberries (fresh or frozen unsweetened)
• 1 orange (zested and peeled, seeds removed, roughly chopped)

Spices and Flavorings

• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice

Other Ingredients

• 4 cups granulated sugar
• 1 package powdered fruit pectin (typically 1.75 oz or 49 g)
• 1/2 cup water
• 1/2 teaspoon butter (optional, to reduce foam)

Instructions

1. Prepare Jars: Sterilize and ready 4 pint jars or 6 half-pint jars for canning by cleaning them thoroughly and keeping them hot until use.
2. Prep the Orange: Zest the orange carefully, then peel it removing all seeds. Roughly chop the peeled sections and set both zest and chopped orange aside for the fruit mixture.
3. Process the Fruit: Use a food processor to first coarsely chop the cranberries. Add chopped strawberries, chopped orange sections, orange zest, cinnamon, cloves, and allspice. Pulse briefly until the fruit and spices are finely chopped but not pureed, maintaining some texture.
4. Cook the Jam: Transfer the chopped fruit mixture to a large stockpot and add 1/2 cup water. Stir in the powdered fruit pectin and the optional 1/2 teaspoon butter to minimize foaming. Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
5. Add Sugar: Once boiling steadily, add the 4 cups of granulated sugar and return to a rolling boil. Boil for 1 full minute, stirring constantly to prevent burning and ensure proper gelling.
6. Jar the Jam: Remove the pot from heat and skim off any foam from the surface. Ladle the hot jam into the prepared hot jars, leaving a 1/4 inch headspace at the top for proper sealing.
7. Water Bath Processing: Place the filled jars in a water-bath canner and process for 10 minutes to sterilize and seal. After processing, carefully remove the jars and place them on a towel or wooden board undisturbed for 12 to 24 hours to cool and set.

Notes

• Cranberries and strawberries can be fresh or frozen but should be unsweetened to control sugar content.
• Using powdered fruit pectin ensures the jam reaches the ideal consistency.
• The addition of butter is optional but helps to reduce foam during boiling, resulting in a clearer jam.
• Always use sterilized jars and proper canning techniques for safe preserving.
• The jam keeps well for months when properly sealed and stored in a cool, dark place.

Keywords: Christmas jam, cranberry jam, strawberry jam, holiday preserves, fruit jam, canning, homemade jam, festive jam