Description

This Spiced Christmas Jam is a festive and flavorful blend of strawberries and cranberries, enhanced with warm spices including cinnamon, ginger, allspice, and cloves. Sweetened with sugar and set with liquid fruit pectin, this jam captures the holiday spirit perfectly. Its bright red color and aromatic spices make it a wonderful addition to your holiday breakfast or a delicious gift for loved ones.

Ingredients

Scale

Fruits

1 1/2 pounds fresh or frozen strawberries (6 cups)
1/2 pound fresh or frozen cranberries (2 cups)

Sweeteners

2 1/2 pounds sugar (5 cups)

Spices

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

Other

2 pouches liquid fruit pectin (Certo Brand, 2 pouches at 170mL)

Instructions

Puree the Fruits: Begin by pureeing the strawberries and cranberries in your food processor. It doesn’t matter if the berries are frozen or fresh; puree them either way, possibly in batches depending on your processor size. Transfer the pureed fruits to a large saucepan.
Add Sugar and Spices: Measure the sugar and spices (cinnamon, ginger, allspice, and cloves) and add them to the saucepan with the pureed fruit mixture.
Bring to a Boil: Over medium-high heat, bring the mixture to a full boil, ensuring the sugar fully dissolves and ingredients combine well.
Boil for One Minute: Once the mixture reaches a full boil where bubbles continue to form on top even while stirring, maintain the boil for one full minute to activate the thickening properties.
Add Fruit Pectin: Remove the saucepan from heat and stir in the liquid fruit pectin thoroughly. Return the pan to the heat source.
Second Boil: When the jam returns to a full rolling boil, boil for another full minute, stirring constantly to prevent sticking or burning. Remove from heat.
Skim Foam: Allow bubbling to settle, then use a spoon or ladle to skim off any foam that has formed on the surface and discard it for a clearer jam.
Jar the Jam: Ladle the hot jam into sterilized hot jars, leaving about 1/4 inch of headspace. Seal with warm, sterilized lids and finger-tighten the screw bands without applying pressure.
Process Jars: Submerge the jars in a water bath canner ensuring the water covers the jars by at least two inches. Bring to a boil, cover, and boil for 10 minutes to properly seal and preserve the jam.
Cool and Store: Remove jars carefully and place on a heat-proof surface. Let cool and set undisturbed for 12 hours. Wipe jars clean, label, and store in a cool, dark cabinet.

Notes

Frozen berries can be used directly without thawing to save time and retain flavor.
Ensure jars, lids, and canning utensils are sterilized to prevent spoilage.
Use finger-tight pressure on jar bands to allow for proper sealing during processing.
Skimming foam off results in a clearer, more visually appealing jam.
Use Certo brand or similar liquid fruit pectin for best thickening results.
Jam must be processed in a boiling water bath to preserve and safely store.
Allow jam to cure for the full 12 hours before refrigerating or shelving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Jam/Preserve
Method: Boiling water bath canning
Cuisine: American

Nutrition

Serving Size: 2 tablespoons (about 40g)
Calories: 110
Sugar: 28g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Keywords: Christmas jam, spiced strawberry cranberry jam, holiday preserves, fruit pectin jam, homemade jam, holiday recipe, fruit preserves, sweet jam