Sweet Christmas Cranberry Jam Recipe
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 sweet strawberries and warm winter spices, creating a spread that’s perfect for gifting or your own festive table. After extensive testing, I’ve found this version sets perfectly every time, thanks to the precise pectin ratio, making it a foolproof addition to your holiday repertoire.
There are plenty more like it in the fall baking guide.
PrintSweet 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 sweet strawberries and warm winter spices, creating a spread that’s perfect for gifting or your own festive table.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- 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 rough, similar-sized pieces. In a large, heavy-bottomed pot or Dutch oven, combine the chopped strawberries and whole cranberries. The heavy pot is key for even heat distribution, which prevents scorching during the vigorous boil to come.
- Cook the Fruit Base: Place the pot over medium-high heat. Stir the fruit mixture frequently as it cooks. You’ll notice the berries will begin to break down and release their juices, creating a vibrant, chunky sauce. This initial cooking softens the fruit and concentrates its flavor, a crucial step before adding sugar.
- Incorporate Sugar and Spices: Once the fruit is softened and juicy, reduce the heat to medium. Stir in all five cups of sugar and the ground spices (cinnamon, ginger, allspice, and cloves). Stir constantly until the sugar is completely dissolved. This step is vital; undissolved sugar can crystallize later. (Pro tip: I’ve found that adding sugar off the boil prevents a foamy scum from forming).
- Achieve a Rolling Boil: Increase the heat back to high and bring the mixture to a full, rolling boil that cannot be stirred down. Unlike a gentle simmer, a rolling boil is essential for proper pectin activation. Let it boil hard for exactly 1 minute, stirring constantly to prevent sticking.
- Add the Pectin and Final Boil: Remove the pot from the heat and immediately stir in both pouches of liquid fruit pectin. Mix thoroughly to ensure even distribution. Return the pot to high heat and bring the jam back to a full rolling boil once more. Boil hard for exactly 1 additional minute, again stirring nonstop.
- Skim and Test for Set: After the final boil, remove the pot from the heat. Use a spoon to skim off any light foam from the surface for a clearer jam. To test the set, place a small spoonful on a chilled plate. After a minute, push the edge with your finger; if it wrinkles, the jam is ready. If not, return to a boil for another minute and test again.
- Jar and Process for Storage: Carefully ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace. Wipe the rims clean, place the lids on, and screw on the bands until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure a safe, shelf-stable seal for your homemade holiday gift.
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