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There are ssooo many versions of Christmas Jam that it is hard to decide which one to try. My recommendation: just pick one! No matter which recipe you choose, the combination of strawberries and cranberries is never a bad one.
What makes this recipe better than the other’s you’ll find? Absolutely nothing! It’s all preference. But I will say, I’ve gifted this one for the holidays for the past two years and it was a HUGE hit. In fact, a few of my giftees came up to me and very specifically requested that a bigger jar of the jam be the only gift they get next year.
So what makes this recipe different than the others you’ll find?
- The spices! This recipe is not just a cranberry strawberry jam
- The secret ingredient: 1 orange
- The texture: I don’t like clumpy jam so I blend this one to make it more like jelly
Finally, what makes this recipe chaotic? This recipe is chaotic because when I created it I just combined about 4 other recipes from blogs, 3 TikTok videos and then some of my own methods. The most chaotic part? I didn’t write it down! After so many people liked it I needed to find all of those blogs and videos again and then write down what I think past me did. Good news: I got it right.
Now… The things I probably didn’t get right: I think I way over-estimated the amount of time it will take an experienced canner to make this jam. Let me know in the comments!
Addictive Christmas Jam
Cranberry, Strawberry, Orange and Spices
Equipment
- 12 Half Pint Canning Jars or 24 Quarter Pint jars
- 1 Water Bath Canner
- 1 Immersion Blender
- 1 Medium Pot
Ingredients
- 40 oz Frozen Strawberries Unsweetened!
- 16 oz Cranberries Fresh or Frozen
- 1 Orange Peeled
- 5 lbs Sugar
- 2 3 oz Liquid Fruit Pectin Packets
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/4 tsp Ground Allspice
- 1/4 tsp Ground Cloves
Instructions
- Start boiling water in your water bath canner and sterilize your jars.
- Pulse strawberries, cranberries and orange in food process to break them up a bit and make them more uniform in size.
- Add fruit to a medium sauce pot with sugar and spices. Stir.
- Bring fruit pot to a full rolling boil and boil for 1 minute.
- Remove from heat and blend with your immersion blender. If you want a chunkier jam skip this step.
- Stir in liquid pectin and return to stove.
- Boil for 1 minute stirring constantly.
- Remove from heat.
- Skim off any foam with a spoon (and eat it because you can).
- Ladle hot jam into hot jars filling to 1/2 inch head space. Technically, you can do 1/4 inch head space but I've had sealing problems when I do that.
- Clean your rims and add your lids finger tip tight.
- Using tongs place in water bath canner. Remember that there must be at least 2 inches of water above your lids for proper canning!
- Bring water to a rolling boil and process for 10 minutes.
- Remove jars and let sit for 12-24 hours before removing the rings.
- Check your seals, wash your jars, and put them on the shelf!
- If you're gifting these jars, add a cute piece of fabric between the lid and the ring.
Video
Additional Resources:
- National Center for Food Preservation University of Georgia – General Information on Canning Jams, Jellies, and Marmalades
- South Dakota University Extension – Canning Jams and Jellies
