Spiced Christmas Jam
A festive strawberry-cranberry jam with warm spices — perfect on morning toast, stirred into yogurt, or packaged as homemade gifts.
Ingredients
- 1 1/2 lb (≈680 g) strawberries, hulled & chopped (fresh or thawed frozen; about 6 cups)
- 1/2 lb (≈225 g) cranberries (fresh or frozen; about 2 cups)
- 2 1/2 lb (5 cups / ≈1.1 kg) granulated sugar
- 2 pouches liquid fruit pectin (170 ml each) — or equivalent powdered pectin (follow package conversion)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Zest & juice of 1 orange (optional)
- 1/4 tsp salt
- Optional: 1/4 tsp ground cloves or a pinch of nutmeg
Directions
- Prepare fruit: chop fresh strawberries (or thaw frozen and drain any excess liquid). Combine strawberries, cranberries, sugar, orange zest/juice (if using), cinnamon, ginger and salt in a large heavy pot. Stir and let sit 10–15 minutes to macerate.
- Cook: place pot over medium-high heat and bring to a rolling boil, stirring frequently to prevent sticking.
- Add pectin: stir in liquid pectin (or add powdered pectin per package instructions). Return to a full boil and boil hard for 1 minute (follow your pectin package if it gives different directions).
- Finish: remove from heat and skim foam from the surface. If you prefer a smoother jam, pulse briefly with an immersion blender — keep some texture for a classic jam.
- Jar: ladle hot jam into sterilized half-pint (250 ml) jars, leaving 1/4″ (6 mm) headspace. Wipe rims, apply lids and screw on bands finger-tight.
- Process: process jars in a boiling water bath for 10 minutes (adjust for altitude). Remove jars and cool undisturbed 12–24 hours; lids should be sealed (no flex).
- Store: label and store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within ~4 weeks.
Tips:
- If using powdered pectin, follow the package for sugar/pectin ratios — some low-sugar pectins need adjusted sugar amounts.
- Orange zest & juice give bright acidity and balance the sweetness — highly recommended but optional.
- To test set without canning, chill a small plate in the freezer; spoon a little jam onto it and return to freezer 1 minute — push the jam with your finger; if it wrinkles, it’s set.
Safety note: when canning at home, always follow trusted water-bath canning guidelines (sterilizing jars, correct processing times, altitude adjustments). If unsure, refrigerate small batches and use within a month.
