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Cozy Cranberry Strawberry Christmas Jam Recipe

It’s Cozy & Delicious! Recipe
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★★★★★

4.8 from 27 reviews

This homemade Christmas jam is a cozy and delicious blend of tart cranberries and sweet strawberries, enhanced with warm spices like cinnamon, cloves, and allspice. Perfect for spreading on toast, pairing with baked goods, or adding to a festive charcuterie board, this jam also makes a thoughtful homemade gift during the holiday season.

Ingredients

Scale

Fruits

  • 12 ounces Fresh Cranberries
  • 6 cups Fresh Strawberries, stems removed and halved
  • 1 Orange, zested (only the bright orange part)

Spices & Flavorings

  • 1 tsp Ground Cinnamon
  • ½ tsp Ground All Spice
  • ½ tsp Ground Cloves
  • 1 Fresh Vanilla Bean (seeds scraped) or 1 tsp Vanilla Extract

Other Ingredients

  • 4 tbsp Fruit Pectin
  • 3 cups Granulated Sugar

Instructions

  1. Prepare Fruits: Rinse cranberries under cold water and let them drain in a colander. Wash strawberries, remove stems, cut them in half, and set aside.
  2. Prepare Jars: Wash jars and lids in warm soapy water. Place jars in a large pot filled with hot water deep enough to cover jars by one inch. Keep lids and bands aside. Begin boiling the water when jars are removed to fill.
  3. Vanilla Preparation: If using a vanilla bean, slice it lengthwise without cutting all the way through and scrape out the seeds with a spoon. Set seeds aside.
  4. Process Cranberries: Pulse cranberries 10-12 times in a food processor until they begin to break down. Transfer to a large pot.
  5. Process Strawberries: Pulse strawberries 10-12 times in the food processor until broken down, then add to the pot with cranberries.
  6. Cook Base Fruit Mix: Heat fruit mixture over medium-high until simmering, then simmer for 5 minutes.
  7. Add Spices and Pectin: Lower heat to medium and stir in ground cinnamon, allspice, cloves, orange zest, vanilla bean seeds (or vanilla extract if using later), and fruit pectin until fully combined.
  8. Add Sugar and Boil Jam: Slowly add sugar while stirring. Bring to a rolling boil and stir frequently until jam reaches 220°F and thickens enough to coat the back of a wooden spoon. Continue boiling if necessary to reach consistency.
  9. Remove Foam: Take pot off heat and skim off any foam from the jam’s surface using a small spoon.
  10. Fill Jars: Ladle hot jam into prepared hot jars, leaving ¼ inch headspace. Wipe rims clean with a damp towel to remove residue.
  11. Seal Jars: Place lids and bands on jars and tighten fingertip tight.
  12. Water Bath Canning: Place jars back into the boiling water bath so they are covered by at least one inch of water. Boil for 12 minutes.
  13. Cool and Check Seal: Carefully remove jars with tongs and let sit undisturbed on a towel for 12 hours. After 1 hour, check lid seals by pressing the center; if it doesn’t pop back, seals are secure. Unsealed jars should be refrigerated and consumed within 7 days.

Notes

  • Use fresh, ripe strawberries and cranberries for optimal flavor.
  • Only zest the bright orange outer peel of the orange; avoid the bitter white pith underneath.
  • If using vanilla extract, add it after removing the jam from heat to preserve flavor.
  • Ensure the jam mixture reaches and maintains a full boil to allow pectin to activate properly.
  • Test doneness by placing a small amount on a chilled plate; it should wrinkle and thicken when pushed.
  • Removing foam improves the jam’s texture and appearance.
  • Warm jars in hot water before filling to prevent cracking during canning.
  • Check seals after cooling by pressing the lid center; a sealed lid won’t pop back.

Nutrition

Keywords: Christmas jam, homemade jam recipe, cranberry strawberry jam, holiday jam, canned jam, fruit spread, festive condiment

Find it online: https://lucabites.com/its-cozy-and-delicious-recipe/