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Spiced Christmas Jam Recipe

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★★★★★

4.8 from 52 reviews

This Spiced Christmas Jam is a festive and flavorful blend of strawberries and cranberries infused with warm spices like cinnamon, ginger, allspice, and cloves. Perfectly sweetened and gelled with fruit pectin, this jam is ideal for holiday breakfasts and gift giving, offering a vibrant, tangy taste with a cozy seasonal twist.

Ingredients

Scale

Fruit

  • 40 ounces frozen unsweetened strawberries or 2 1/2 quarts fresh strawberries, hulled
  • 1 pound fresh or frozen cranberries

Sweetener and Thickener

  • 5 pounds sugar
  • 2 liquid fruit pectin packets (3 ounces each)

Spices

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

Instructions

  1. Prepare the Canner: Fill a boiling-water canner about two-thirds full with water and bring it to a boil to prepare for processing the jars later.
  2. Process the Fruit: If using frozen strawberries, pulse them along with the cranberries in a food processor or blender until chopped but not pureed. Transfer the prepared fruit to an 8-quart saucepot.
  3. Add Sugar and Spices: Add sugar and the ground cinnamon, ground ginger, ground allspice, and ground cloves to the fruit mixture. Stir well to combine.
  4. Boil the Mixture: Bring the fruit, sugar, and spice mixture to a full rolling boil over medium-high heat; boil hard for 1 minute while stirring constantly.
  5. Add Pectin and Reboil: Remove the pot from heat, then stir in the liquid fruit pectin thoroughly. Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly to activate the pectin.
  6. Skim Foam: Remove from heat and carefully skim off any foam from the surface with a spoon to ensure clarity and texture of the jam.
  7. Fill Jars: Ladle the hot jam into hot, sterilized jars, leaving 1/4 inch headspace at the top. Wipe the jar rims and threads clean to ensure a proper seal.
  8. Seal Jars: Place two-piece lids on the jars and screw on the bands tightly but not overly tight to allow air to escape during processing.
  9. Process the Jars: Place jars on an elevated rack and lower them carefully into the boiling water canner. Ensure water covers jars by about 2 inches. Cover the canner with its lid and boil for 10 minutes to process and safely preserve the jam.
  10. Cool and Check Seal: Remove jars using jar lifters and place them on a towel to cool undisturbed for 24 hours. After cooling, check seals by pressing the lids; if the lid springs back, the jam is not sealed and should be refrigerated and used soon.

Notes

  • Use fresh or frozen fruit depending on availability; if using frozen, pulse briefly to slightly break down fruit but avoid overblending.
  • Be sure to use tested fruit pectin and follow boiling times carefully for proper gel formation and food safety.
  • Process jars in a boiling water canner to prevent spoilage and extend shelf life.
  • Store sealed jars in a cool, dark place; refrigerate after opening.
  • Spices can be adjusted to taste for a milder or more intense flavor.
  • This recipe yields about 12 jars of 8 ounces each.

Keywords: Christmas jam, spiced strawberry cranberry jam, holiday preserves, homemade jam, fruit pectin jam, festive jam recipe

Find it online: https://kitchenbyclara.com/spiced-christmas-jam-recipe/