Introduction
Oh, the holidays! Is there anything better than the smell of cinnamon and spice filling your kitchen, reminding you of cozy evenings and happy memories? I’ve got a recipe that’s going to bring all those feelings right to your home, and it’s so wonderfully simple: Christmas Jam! Seriously, this is the kind of recipe you’ll want to make year after year, a little taste of pure holiday magic that comes together in a flash. It’s like bottling up a hug and spreading it on toast!
Why You’ll Love This Recipe
- So Fast: From start to finish, you’ll be enjoying this delicious jam in under an hour. Perfect for busy holiday schedules!
- Super Easy: No fancy techniques required here, folks. If you can stir, you can make this jam.
- The Perfect Gift: Imagine gifting a jar of homemade Christmas Jam to your friends, neighbors, or teachers. They’ll be so touched by your thoughtful, delicious present!
- A Crowd-Pleaser: Whether it’s on your holiday brunch table, served with cheese and crackers, or spread on warm scones, everyone will be asking for more.
Ingredients
Gather ’round, friends, and let’s see what magical ingredients we need for this festive treat. It’s a simple list, but the flavors are out of this world!
- 24 oz. fresh cranberries (about 6 cups): These little gems are the heart and soul of our jam, bringing that beautiful tartness and vibrant red color.
- 16 oz. fresh strawberries: Adding sweetness and a wonderful depth of flavor, strawberries are the perfect partner to cranberries.
- 1½ tsp. ground cinnamon: A quintessential holiday spice that just screams Christmas.
- 1 tsp. ground nutmeg: Warm, earthy, and so inviting.
- ½ tsp. ground cloves: A little goes a long way with cloves, adding that extra punch of festive aroma.
- ¼ tsp. ground ginger: For a touch of warmth and a hint of zing.
- 2 cups brown sugar: This is what brings it all together, giving our jam that lovely sweetness and helping it to thicken beautifully. Brown sugar adds a wonderful caramel note that complements the spices perfectly.
How to Make It
Alright, apron on, let’s get cooking! This is where the magic happens. You’ll be amazed at how easy this is.
- Prep Your Strawberries: First things first, give those beautiful strawberries a good wash. Then, you’ll want to hull them – that just means removing the little green leafy part at the top. You can easily do this with a small knife or a strawberry huller if you have one.
- Combine the Goodies: Grab your biggest, most welcoming pot. It’s time to throw in the fresh cranberries, your hulled strawberries, and all those wonderful spices: cinnamon, nutmeg, cloves, and ginger. Give it all a gentle stir to get acquainted.
- Sweeten the Deal: Now, pour in that lovely brown sugar. Stir it all together until everything is nicely combined. You’ll see the sugar start to mingle with the fruits and spices.
- Let the Magic Simmer: Place your pot over medium heat. You’ll want to stir it occasionally, just to make sure nothing sticks and to help everything cook evenly. Watch closely as the cranberries start to pop and soften, and the whole mixture begins to thicken into a glorious jam. This usually takes about 20-30 minutes. It’s such a satisfying process to watch!
- Jar Up Your Goodness: Once your jam has reached that perfect, thick consistency, it’s time to ladle it carefully into sterilized jars. Make sure your jars are clean and hot for the best results!
- Water Bath Wonders: Now, we’ll seal in all that deliciousness. You’ll want to process your filled jars in a boiling water bath for about 10 minutes. This is a crucial step for ensuring your jam stays fresh for longer.
- Cool Down and Enjoy: Once they’re out of the water bath, let your jars cool completely on the counter. You’ll hear those satisfying ‘pops’ as the lids seal. Once they’re cool, they’re ready to be stored!
Substitutions & Additions
This recipe is fantastic as is, but you know me, I love a good kitchen experiment! Here are a few ideas if you feel like getting creative:
- Orange Zest: For a bright, citrusy twist, add the zest of one orange to the pot with the other ingredients. It pairs beautifully with cranberries!
- A Splash of Booze: For an adult-only version, a tablespoon or two of orange liqueur (like Grand Marnier) or a dark rum stirred in towards the end of cooking adds a delightful depth.
- Different Berries: While cranberries and strawberries are classic, you could experiment with adding a handful of raspberries or blueberries for a different flavor profile.
- Less Sugar? If you prefer a tarter jam, you can try reducing the brown sugar slightly, but be aware it might affect the thickening and shelf life.
Tips for Success
A little bit of know-how goes a long way in jam-making! Here are a few of my go-to tips:
- Sterilizing Your Jars: Don’t skip this step! You can sterilize your jars and lids by boiling them in water for about 10 minutes, or by running them through a hot dishwasher cycle. Keeping them hot when you fill them helps prevent the jars from cracking.
- Don’t Overcook: While you want the jam to thicken, overcooking can make it too stiff or even burn. Keep an eye on it and test its consistency by dropping a little onto a chilled plate – it should wrinkle when you push it with your finger.
- Prep Ahead: You can wash and hull your strawberries a day or two in advance and store them in the refrigerator.
- Crowd Control: If you’re making a big batch, don’t overcrowd your pot. Too much fruit can prevent the jam from cooking evenly and thickening properly.
How to Store It
Once your beautiful Christmas Jam has cooled completely, you’ll want to store it properly to enjoy its deliciousness for as long as possible.
- Unopened Jars: Properly processed and sealed jars can be stored in a cool, dark pantry for up to a year.
- Opened Jars: Once you’ve opened a jar, it should be stored in the refrigerator and will typically last for about 3-4 weeks.
FAQs
Got a question? I’ve got an answer!
Q: Can I make this jam without canning it in a water bath?
A: Yes, you absolutely can! If you plan to eat the jam within a few weeks, you can skip the water bath and simply store opened jars in the refrigerator. Unopened, unrefrigerated jars made without a water bath are not recommended for long-term storage.
Q: My jam didn’t thicken. What did I do wrong?
A: Don’t worry, it happens! The most common reasons are not cooking it long enough, or not having enough natural pectin in the fruit. Cranberries have good pectin, but sometimes fruit can vary. You can try cooking it a little longer, or for future batches, consider adding a commercial pectin or a little lemon juice (which is high in pectin) during the cooking process.
Q: Can I use frozen fruit for this recipe?
A: Yes, you can! If using frozen cranberries and strawberries, you can often skip thawing them. Just add them directly to the pot. You might need to cook the jam a little longer as the frozen fruit will release more liquid.
Q: What’s the best way to serve this Christmas Jam?
A: Oh, the possibilities are endless! It’s divine on toast, bagels, and English muffins. Try it with pancakes, waffles, or French toast. It’s also a fantastic accompaniment to cheese boards, baked brie, or even as a glaze for roasted meats like pork or chicken!
Christmas Jam
Equipment
- Large pot
- Sterilized jars
- Water bath canner
- Small knife or strawberry huller
Ingredients
Main ingredients
- 24 oz fresh cranberries about 6 cups
- 16 oz fresh strawberries
- 1.5 tsp ground cinnamon
- 1 tsp ground nutmeg
- 0.5 tsp ground cloves
- 0.25 tsp ground ginger
- 2 cups brown sugar
Instructions
- Wash and hull the strawberries.
- Combine cranberries, hulled strawberries, cinnamon, nutmeg, cloves, and ginger in a large pot.24 oz fresh cranberries
- Stir in the brown sugar until combined.24 oz fresh cranberries
- Cook over medium heat, stirring occasionally, for 20-30 minutes until cranberries pop and the mixture thickens into jam.
- Ladle jam into sterilized jars.
- Process filled jars in a boiling water bath for 10 minutes.
- Let jars cool completely on the counter until lids seal.