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How to Make Christmas Jam Recipe

How to Make Christmas Jam Recipe
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Jingle Jam, a festive Christmas jam made with fresh cranberries and strawberries, enhanced with warm holiday spices like cinnamon, cloves, and allspice. Perfect for canning and gifting, this jam captures the essence of the holiday season with a deliciously spiced fruit blend that improves in flavor the longer it sits.

Ingredients

Scale

Fruit

  • 12 oz package fresh cranberries
  • 16 oz fresh or frozen strawberries, smashed
  • 1/2 cup water

Spices

  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice

Other Ingredients

  • 4 cups granulated sugar
  • 1 pouch liquid fruit pectin (about 1.75 oz)
  • 1/2 teaspoon butter (to reduce foaming)

Instructions

  1. Prepare Jars: Wash the jars, seals, and rings thoroughly. Place the jars on a cookie sheet and warm them in the oven at 225°F to sterilize and keep warm.
  2. Prepare Water Bath: Fill a large canner pot with water so it covers the jars by 1.5 inches. Bring the water to a boil, then reduce to a simmer to maintain temperature.
  3. Boil Seals: Place enough water in a saucepan to cover the jar seals. Bring this water to a gentle boil, then reduce to low and keep seals warm until needed.
  4. Chop Cranberries: Place cranberries in a blender or food processor and pulse to roughly chop — aim for coarse pieces, not a puree.
  5. Combine Fruit and Spices: In a large stockpot, combine smashed strawberries, chopped cranberries, cinnamon, cloves, and allspice. Stir well to mix the ingredients evenly.
  6. Add Water: Pour 1/2 cup of water into the fruit-spice mixture and stir to combine.
  7. Add Pectin and Butter: Stir in the liquid fruit pectin and 1/2 teaspoon butter, which helps reduce foaming during cooking.
  8. Boil Fruit Mixture: Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent sticking.
  9. Add Sugar: Pour in the 4 cups of sugar and return to a full rolling boil. Boil for exactly 1 minute, stirring constantly.
  10. Remove from Heat and Skim Foam: Take the pot off the heat and skim off any foam from the surface to ensure a clear jam.
  11. Fill Jars: Remove hot jars from the oven. Ladle the hot jam into the jars, leaving 1/4-inch headspace at the top.
  12. Clean Rims: Wipe the rims and threads of the jars with a clean, damp towel to remove any residue.
  13. Seal Jars: Center the jar lids on top and screw the rings on just finger-tight.
  14. Process Jars: Place the filled jars into the boiling water bath canner. Cover with lid and process for 10 minutes.
  15. Cool Jars: Turn off the heat, remove the lid, and let jars sit in the water bath for 5 minutes.
  16. Remove and Cool: Carefully remove jars and place them on a towel-lined counter. Do not disturb them during cooling; you will hear the satisfying “pop” indicating they are sealing.
  17. Check Seals: After 24 hours, check each jar for a proper seal. Any jars that did not seal should be refrigerated and used within 2 weeks.
  18. Enjoy or Gift: Store sealed jars in a cool, dark place. The jam improves with time and is perfect for enjoying on toast, in desserts, or as a thoughtful homemade holiday gift.

Notes

  • Use fresh or frozen strawberries; frozen should be thawed before use.
  • Longer resting time in sealed jars improves the flavor and texture.
  • Butter reduces foaming — do not skip for cleaner jam texture.
  • Ensure proper sterilization and sealing for safe canning and longer shelf life.
  • If you do not have liquid pectin, powdered pectin can be used but adjust instructions accordingly.
  • Store opened jam in the refrigerator and consume within 2 weeks.
  • This recipe makes a great homemade gift that embodies the spirit of the holidays.

Nutrition

Keywords: Christmas jam, cranberry jam, strawberry jam, holiday preserves, homemade jam, canning, festive jam, Jingle Jam

Find it online: https://reemcook.com/how-to-make-christmas-jam-recipe/