Making jam is a summertime tradition. But last year my sister mentioned making Christmas Jam at the Holiday time to give as gifts. Never having heard of Christmas Jam, my interest was piqued. I quickly looked up recipes and gave it a go.
The jam contains strawberries, cranberries, oranges and spices. It was especially enjoyed by my strawberry jam lover! You can use fresh fruit, but you can also use frozen. Moving across country as we recently did, I made this jam to help use up our supply of frozen strawberries and cranberries before we started the journey.
The jam’s dazzling red color sparkles atop a fresh homemade biscuit or a slice of buttered toast. The fruit flavors sing together while the gentle warm spices give a nod to the flavorful Christmas season.
Whether you’re using fresh fruit or frozen; making gifts or delighting your household, I hope you give this recipe a try.
- 4 cups strawberries crushed
- 3 cups cranberries fresh or frozen
- 1-2 oranges zested and juiced
- 1 box pectin
- 1/4 tsp cinnamon
- 1/8 tsp cloves
- 4 cups sugar
- 1/4 tsp butter optional
- Stir strawberries, cranberries, orange zest and juice together in a large pot. Add pectin, cinnamon and cloves and stir until combined. Bring to a rolling boil (a boil that doesn't stir down) while stirring constantly.
- Stir in sugar. Add butter to reduce foaming, if so desired. Bring mixture back to a full rolling boil. Boil for 4 minutes.
- Remove from heat. Using a narrow mouth funnel, ladle or pour jam into pint sized jars.To seal the jars, immediatly wipe off the jar's lip, top with a lid and secure with a ring. Using potholders, or a dry towel, invert hot jar and it will seal while cooling. Once cooled remove the ring, clean the jar and it's ready for storage on the shelf.If you are not sealing the jars, store the jam in the refrigerator.Makes about 3 1/2 pints.