Christmas Cranberry-Strawberry Orange Jam Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
