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Welcome to a truly special recipe that brings the warmth of the holidays right into your kitchen! This Homemade Christmas Jam (Cranberry, Strawberry & Orange) perfectly captures festive flavors. You’ll create a vibrant, aromatic spread combining tart cranberries, sweet strawberries, and bright orange. It’s ideal for holiday breakfasts, thoughtful gifts, or simply adding a touch of cheer to your everyday.
Why You’ll Love This Christmas Jam
- Vibrant Festive Flavors: Each spoonful bursts with the bright, tangy taste of cranberries and oranges, balanced by sweet strawberries and warm spices.
- Simple, Rewarding Process: Making your own jam is easier than you think. This recipe offers a straightforward guide for beginners.
- Homemade Gift Perfection: Jarred jam makes a beautiful, heartfelt present for friends, family, and neighbors during the holiday season.
- Versatile for Many Uses: Enjoy this delightful spread on toast, with cheese, alongside roasted meats, or swirled into yogurt.
- Boost Holiday Spirit: The incredible aroma of this festive jam cooking will instantly fill your home with cheer and anticipation.
Ingredients
Gathering your ingredients is the first step to creating this delightful Homemade Christmas Jam (Cranberry, Strawberry & Orange). Fresh, quality produce ensures the best flavor and vibrant color for your homemade spread.
- 12 Oz Cranberries (fresh or frozen, thawed if frozen)
- 1 Orange, peeled and sectioned
- 2 teaspoon Orange Zest, from the peel
- 16 Oz Strawberries (fresh or frozen, thawed if frozen)
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Allspice
- 4 Cups pure cane sugar
- 1 – 1.75 Oz Package Powder Fruit Pectin
- 1/2 Cup Water
- ½ teaspoon butter (optional, helps reduce foaming)
Notes & Substitutions
You can use either fresh or frozen fruit for this recipe; just ensure frozen fruits are thawed before blending. Fruit pectin is crucial for achieving the desired gel-like consistency and extending the shelf life of homemade jams. Learn more about the role of pectin in jam making. This recipe calls for powdered fruit pectin, which is essential for proper setting. For a less sweet option, you can try 3 cups of honey, but be aware it may alter the final set and flavor. The small amount of butter is optional but works wonders to reduce foam during cooking, leading to a clearer jam. Feel free to adjust the spice levels to your preference, adding a little more cinnamon or ginger for extra warmth.
Equipment
Having the right tools makes jam-making smooth and enjoyable. You won’t need anything overly specialized for this delicious festive jam.
- Large, heavy-bottomed pot (at least 6-quart capacity)
- Blender or food processor
- Boiling water canner (or a large pot with a rack)
- Canning jars with new lids and bands (pint or half-pint recommended)
- Jar lifter
- Canning funnel
- Ladle
Instructions
Making this Homemade Christmas Jam (Cranberry, Strawberry & Orange) is a rewarding process. Follow these step-by-step instructions carefully for the best results and a perfectly set, delicious jam.
Prepare canning supplies: Wash jars, lids, and rings in hot, soapy water. Rinse them well. Keep jars hot (around 180°F) in your canner until ready to fill. Set lids and rings aside on a clean towel.
Process the fruit: Add cranberries and orange sections to a blender or food processor. Pulse them until coarsely chopped. Next, add the strawberries, orange zest, and all the spices. Pulse again until the mixture is finely chopped but not completely pureed. You want some texture.
Cook the jam: Pour the processed fruit mixture into a large, heavy pot. Stir in the water, the package of powdered fruit pectin, and the optional butter. Bring this mixture to a full, rolling boil over high heat, stirring constantly to prevent sticking.
Sweeten and thicken: Once it reaches a full boil, stir in all the granulated sugar. Continue stirring until the sugar completely dissolves. Return the mixture to a hard boil and boil exactly 1 minute, stirring continuously. This precise timing is crucial for proper setting.
Jar the jam: Remove the pot from the heat. Skim off any foam that has risen to the surface with a spoon if needed. Ladle the hot jam carefully into the hot, prepared jars, leaving ¼-inch headspace from the rim.
Seal jars: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Center the new lids on top of the jars. Place the bands over the lids and tighten them fingertip-tight.
Process in canner: Using a jar lifter, carefully lower the filled jars into your boiling water-bath canner. Ensure the jars are covered by at least 2 inches of water. Bring the water back to a rolling boil. Process the jars for 10 minutes (adjust time for altitude, see tips below).
Cool and check seals: After 10 minutes, turn off the heat and remove the canner lid. Let the jars rest in the hot water for 5 minutes. Carefully remove the jars from the canner with the jar lifter and place them on a towel-lined counter. Let them cool undisturbed for 24 hours.
Store properly: After 24 hours, check the seals. A properly sealed lid will be concave and not flex when pressed. Store sealed jars in a cool, dark place for a year or more. Refrigerate any unsealed jars and use them within 3-4 weeks.
Pro Tips & Troubleshooting
Achieving perfect jam is simple with a few helpful hints. For a proper set on your Homemade Christmas Jam (Cranberry, Strawberry & Orange), always use the specified amount of powdered pectin and follow the boiling times precisely. Boiling too long or too short can affect the set.
To prevent excessive foam, adding a tiny bit of butter at the beginning works wonders, or you can simply skim off any foam with a spoon after cooking. If you live at a high altitude, increase your processing time in the canner; add 1 minute for every 1,000 feet above sea level. The USDA provides comprehensive guidelines for safe home canning to ensure food safety and quality. Review the USDA’s complete guide to home canning for detailed information. Always sterilize your jars and lids properly to safeguard against spoilage. For even more intense flavor, consider adding an extra teaspoon of orange zest or a pinch of ground ginger to the fruit mixture.
Serving, Storage & Variations
This versatile Homemade Christmas Jam (Cranberry, Strawberry & Orange) shines in many ways. Spread it generously on warm toast, fluffy scones, or croissants for a delightful breakfast. It also pairs beautifully with a holiday cheese board, offering a sweet and tangy contrast to savory cheeses. Consider stirring it into plain yogurt or oatmeal for a festive start to your day.
For holiday gifting, ladle the jam into decorative jars, add a pretty label, and tie with a festive ribbon. This makes a thoughtful, handmade present. Store properly sealed jars in a cool, dark pantry for up to a year. Once opened, or for any unsealed jars, keep them in the refrigerator and consume within 3-4 weeks. Experiment with other spices like a pinch of nutmeg, a star anise pod while cooking (remove before jarring), or even a touch of fresh grated ginger for different flavor profiles. You could also add a handful of fresh raspberries or switch out some strawberries for more cranberries to alter the fruit balance. If you plan to reduce the sugar significantly, ensure you use a low-sugar or no-sugar pectin, as regular pectin requires sugar to activate properly.
Nutrition Information
Please remember that nutrition information for homemade recipes, like this festive jam, can vary based on exact ingredients and portion sizes. This Homemade Christmas Jam (Cranberry, Strawberry & Orange) provides a good source of vitamins from the fruit, particularly Vitamin C from the cranberries and oranges. While jam contains natural fruit sugars, it also offers dietary fiber. The primary caloric contribution comes from the added sugar. Enjoy this delicious treat in moderation.
| Amount Per Serving | % Daily Value* |
|---|---|
| Calories | 150 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 0mg |
| Total Carbohydrate | 38g |
| Dietary Fiber | 1g |
| Total Sugars | 36g |
| Protein | 0g |
*Based on a 2,000 calorie diet. Actual daily values may vary.
FAQ
How long does Christmas jam last? Properly sealed jars of Homemade Christmas Jam (Cranberry, Strawberry & Orange) can last for up to one year in a cool, dark pantry. Once opened, or if a jar doesn’t seal, refrigerate it and consume within 3-4 weeks.
Can I make this jam without pectin? You can, but the texture will be closer to a fruit sauce or preserve, as pectin helps achieve a firm set. If omitting pectin, you’ll need to cook the jam much longer to reduce and thicken it naturally.
Why didn’t my jam set properly? Common reasons include incorrect fruit-to-sugar-to-pectin ratios, not reaching a full rolling boil, or not boiling for the precise time specified. High humidity or incorrect altitude adjustments can also affect setting.
Can I use frozen fruit for jam? Absolutely! Frozen cranberries, strawberries, and oranges work perfectly for this recipe. Just be sure to thaw them completely before starting, and drain any excess liquid if necessary.
What if I don’t have a canner? You can use any large pot with a lid, as long as it’s deep enough for jars to be covered by 2 inches of water, and you can place a rack at the bottom to prevent jars from touching the pot directly.
Is it safe to reduce the sugar? For this particular recipe using regular pectin, reducing sugar is not recommended as pectin needs sugar to set properly. If you want a lower sugar jam, use a specific low-sugar or no-sugar pectin product designed for that purpose.
Conclusion
Creating your own Homemade Christmas Jam (Cranberry, Strawberry & Orange) is a wonderful way to embrace the festive season. The delightful aroma, vibrant color, and incredible taste of this jam will bring joy to your home and those you share it with. It’s truly a simple pleasure that embodies the spirit of giving and homemade goodness. Gather your ingredients, follow these easy steps, and enjoy making this truly special holiday spread! Happy jamming!
Equipment
- large heavy-bottomed pot
- blender or food processor
- boiling water canner or large pot with rack
- canning jars with lids and bands
- jar lifter
- canning funnel
- Ladle
Ingredients
- 12 oz cranberries (fresh or frozen, thawed if frozen)
- 1 orange, peeled and sectioned
- 2 tsp orange zest
- 16 oz strawberries (fresh or frozen, thawed if frozen)
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp allspice
- 4 cups pure cane sugar
- 1–1.75 oz package powdered fruit pectin
- 1/2 cup water
- 1/2 tsp butter (optional, helps reduce foaming)
Instructions
- Wash jars, lids, and rings in hot, soapy water. Rinse well. Keep jars hot in canner until ready. Set lids and rings aside.
- Add cranberries and orange sections to blender or food processor. Pulse until coarsely chopped.
- Add strawberries, orange zest, and spices. Pulse until finely chopped with texture.
- Transfer fruit mixture to large pot. Stir in water, pectin, and optional butter. Bring to full rolling boil over high heat, stirring constantly.
- Stir in sugar. Return to hard boil for exactly 1 minute, stirring constantly.
- Remove from heat. Skim foam if needed. Ladle jam into hot jars, leaving ¼-inch headspace.
- Wipe rims, place lids, and screw bands fingertip-tight.
- Place jars in boiling water canner, ensuring 2 inches of water above. Boil 10 minutes (adjust for altitude).
- Turn off heat. Let jars rest 5 minutes. Remove and let cool undisturbed for 24 hours.
- Check seals. Store sealed jars in cool, dark place. Refrigerate any unsealed jars and use within 3–4 weeks.
