I used to buy Christmas Jam every year as a gift to hand out during potluck dinners and holiday parties. But even though the local country store makes a great version, it was about $13 per jar, and I realized I could save a lot of money if I made it myself.
I tinkered with a few different recipes when I started to figure out how to make my own Christmas Jam, and I finally got the mix just right so it smells AND tastes like the holiday season. It’s soooo good on biscuits, German pancakes, toast, and pretty much everything else. My favorite way to serve it is spread over roasted turkey with a sip of holiday sangria.
After finishing Christmas Jam each season, I save the jar and use it for making candles, creating my own SLS-free toothpaste, or developing a different jelly recipe.
Christmas Jam Recipe
Check out this very easy Christmas Jam recipe so you can give this distinctive jelly to friends or family — or simply keep it to enjoy yourself!
Ingredients
- 20 ounces frozen strawberries, thawed
- ½ pound frozen or fresh frozen cranberries, thawed
- 1 tablespoon orange zest (from one orange)
- ¼ teaspoon allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 pounds sugar
- 1 pouch (3 ounces) liquid fruit pectin
- 6 sterilized jars with lids
Instructions
Chop the cranberries and strawberries, either with a sharp knife or in a food processor, but don’t puree them down to a liquid. Having some chunky pieces of fruit will give the jam a more full and robust texture.
Place the fruit in a medium or large sized pot or Dutch oven. Add the cinnamon, cloves, allspice, orange zest, and sugar. Stir occasionally and bring the mixture to a boil. Keep boiling for one minute, then remove from the heat and stir in the pectin. Place the pot back on the heat and allow it to boil again for one full minute, stirring the entire time. Remove the pot from the heat.
Cool for 5 minutes, then skim the foam off of the top. As the jam cools, it will thicken up. While warm, spoon the jam into jars, leaving a half-inch of space at the top. Wipe the rims clean and secure the lids tightly.
Water bath: Fill a separate large, deep pot half-full with water. Place a canning rack or a folded kitchen towel at the bottom to keep the jars from cracking. Place the filled jars onto the rack inside your pot, making sure the jars don’t touch one another. Add more boiling water if needed so the water level sits at least 1 inch above the jar tops.
Put the lid on the pot and place the pot on the stove. Turn the heat to high until the water boils.
Boil the jars for 10 minutes, then turn off the heat. Remove the pot lid and let the jars rest in the hot water for 10 minutes. Carefully remove the jars and, using a pot holder, place them on a dry towel on your countertop.
Leave the jars on your counter for 12 hours. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store the jar in the refrigerator for up to a month. Properly sealed jars can be stored in a cool, dark place for up to eight months. Refrigerate after opening.
Makes enough for five jars of jam.