Christmas Jam
Made with cranberries and strawberries for a sweet-tart flavor, this lightly spiced jam is ideal for gifting.
Servings: 40
Ingredients
- 10-12 ounces fresh cranberries depending on size of packaging
- 1 pound strawberries tops removed, halved or quartered
- 5 cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 pouch (3 ounces) liquid fruit pectin Certo brand, optional
Instructions
- Place a small plate in the freezer. Set jars aside. If water bath canning, fill a large pot with water and set to boil while you prepare the rest of the recipe.
- Combine cranberries and strawberries in a food processor and pulse to chop. (You can puree if you want a smoother texture; I prefer a chunkier jam.)10-12 ounces fresh cranberries, 1 pound strawberries
- Add to a large saucepan with the sugar and spices. Cook over medium-high heat until the mixture starts to boil.5 cups granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves
- If using pectin, jump to step 9. Otherwise, proceed.
- Reduce heat to medium and continue to cook for 10-20 minutes, until thickened and jammy. It will continue to thicken as it cools, so make sure to not overcook. If using a thermometer, it should reach 220°F.
- Do the gel test: spoon a small amount of jam onto the frozen plate. Return it to the freezer for 2 minutes, then gently push with your finger. If the jam wrinkles, it is ready.
- Carefully pour the hot jam into jars, leaving about ¼-inch head space. Use a damp paper towel to wipe the rims of any spills, then apply lids and screw on rings fingertip-tight. If not canning, let cool to room temperature, then label and store in the refrigerator.
- For canning: Use a jar lifter to lower jars into water bath, making sure the jars are covered by at least 1 inch of water. Place the lid on the pot and process (boil) for 10 minutes. Turn off heat and let jars rest 5 minutes, then transfer to a towel-lined countertop. Let jars rest for 24 hours before checking for seals, labeling, and storing in the pantry.
- Using pectin: Once the mixture is boiling even while stirring, let boil hard for 1 minute. Pour in the pectin and stir well, then boil again at full roll for 1 minute. Remove from heat and pour into jars, and process as above.1 pouch (3 ounces) liquid fruit pectin
Notes
- Makes about 5 8-ounce jars.
- Any unsealed jars must be stored in the refrigerator.
