Sweet Christmas Cranberry Jam
Capture the essence of the holidays in a jar with this vibrant Sweet Christmas Cranberry Jam. This recipe masterfully balances the bright tartness of cranberries with the sweet juiciness of strawberries, creating a festive spread that’s perfect for gifting or your holiday table.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
Scale
- 6 cups fresh or frozen strawberries (about 1 1/2 pounds)
- 2 cups fresh or frozen cranberries (approximately 1/2 pound)
- 5 cups sugar (around 2 1/2 pounds)
- 2 sachets liquid fruit pectin (using 2 pouches of certo brand at 170ml each)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
Instructions
- Prepare and Combine the Fruit: Hull the strawberries and chop them into roughly 1/2-inch pieces. In a large, heavy-bottomed pot (like a Dutch oven), combine the chopped strawberries and whole cranberries. The heavy pot is crucial for even heat distribution, which prevents scorching—a common jam-making pitfall.
- Cook the Fruit Base: Place the pot over medium-high heat. Cook, stirring frequently, for about 10-12 minutes until the berries break down and release their juices. You’ll notice the cranberries pop and the mixture becomes fragrant and saucy. This initial cooking softens the fruit and concentrates the flavor.
- Incorporate Sugar and Spices: Reduce the heat to medium. Carefully stir in all 5 cups of sugar and the ground spices (cinnamon, ginger, allspice, and cloves). Stir continuously until the sugar is completely dissolved, which should take 2-3 minutes. (Pro tip: Dissolving the sugar completely before boiling ensures a smooth, not grainy, jam texture).
- Achieve a Rolling Boil: Increase the heat to bring the mixture to a full, rolling boil that cannot be stirred down. This is a key technical stage for proper pectin activation. Maintain this vigorous boil for exactly 1 minute, stirring constantly to prevent boiling over.
- Add the Pectin and Finish: Remove the pot from the heat. Immediately stir in both pouches of liquid fruit pectin. Stir vigorously for 2 full minutes to ensure the pectin is fully incorporated, which is essential for a perfect set. You will see the jam begin to thicken slightly in the pot.
- Skim and Jar: Use a spoon to skim off any light-colored foam from the surface for a clearer final product. Carefully ladle the hot jam into clean, sterilized jars, leaving about 1/4-inch of headspace. In my tests, processing in a water bath canner for 10 minutes ensures shelf stability, or you can let the jars cool and store them in the refrigerator for immediate use.
Find it online: https://thecookingjournal.com/sweet-christmas-cranberry-jam/