Introduction

Spiced Christmas Jam is a festive and flavorful treat that combines strawberries, cranberries, and warm spices to capture the essence of the holiday season. This jam is perfect for spreading on toast, gifting, or adding a sweet touch to your winter breakfasts.

The image shows a pyramid stack of ten small glass jars filled with dark red jam. The pyramid has four layers: the bottom layer has five jars, the next layer has three jars, the next layer has two jars, and one jar stands in front of the pyramid. The jam has a smooth, glossy texture visible through the clear glass jars. The jar in front has a metal clasp lid with a small pink rubber seal. The jars sit on a wood surface with a window in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

40 ounces frozen unsweetened strawberries or 2½ quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries
5 pounds sugar
2 packets liquid fruit pectin (3 ounces each)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves

Instructions

Step 1: Fill a boiling-water canner about two-thirds full with water and bring it to a boil.
Step 2: If using frozen strawberries, pulse them along with cranberries in a food processor or blender until chopped. Transfer the prepared fruit to an 8-quart sauce pot. Add sugar and spices, then stir well.
Step 3: Bring the fruit mixture to a full rolling boil and boil for 1 minute, stirring constantly.
Step 4: Remove the pot from the heat. Stir in the liquid fruit pectin, then return the mixture to a full rolling boil. Boil for 1 minute, stirring constantly.
Step 5: Remove from heat and skim off any foam with a spoon to ensure clear jam.
Step 6: Ladle the hot jam carefully into hot, prepared jars, leaving ¼ inch of space from the rim. Wipe the jar rims and threads clean if needed.
Step 7: Secure each jar with a two-piece lid and screw the bands tightly. Place the jars on an elevated rack in the canner and lower it into the boiling water, ensuring the jars are covered by about 2 inches of water.
Step 8: Cover the canner with a lid and process the jars for 10 minutes at a gentle boil.
Step 9: Remove the jars from the canner and set them on a towel to cool undisturbed for 24 hours.
Step 10: After cooling, check the seals. If the lid springs back when pressed, the jar is not sealed properly and the jam should be refrigerated and consumed promptly.

Tips & Variations

For a smoother texture, pulse the fruit longer in the food processor, but avoid pureeing completely to retain some chunkiness.
Adjust the spice levels by adding more or less cinnamon and ginger according to your preference.
Try adding a splash of orange juice to brighten the flavor and complement the spices.
If fresh cranberries aren’t available, frozen cranberries work just as well and are easier to store.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep the jam refrigerated and use it within one month. To reheat, warm gently in a saucepan over low heat or microwave in short bursts, stirring occasionally.

How to Serve

Several small glass jars are filled with bright red jam, each jar showing a thick layer of chunky, glossy jam made of mashed fruit and seeds. The jam has a shiny, slightly textured surface with small pieces of fruit visible throughout. The jars are arranged close together on a dark surface, with the focus on the front jar and the others softly blurred in the background. Light reflects softly off the wet jam surface, emphasizing its rich, sticky texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries and cranberries instead of frozen?

Yes, fresh strawberries and cranberries can be used and will work perfectly in this recipe. Just ensure the strawberries are hulled and the berries are washed before use.

What if my jars do not seal properly?

If a jar’s lid springs back indicating no seal, store that jam in the refrigerator and consume it within a month. You can also try reprocessing the jar using a new lid within 24 hours to achieve a proper seal.