Print

Spiced Strawberry Cranberry Christmas Jam

Close-up of a small glass jar filled with glistening, deep red homemade christmas jam, catching the sunlight.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this festive strawberry and cranberry jam, spiced with cinnamon, perfect for water-bath canning and holiday gifting.

Ingredients

Scale
  • 3 cups fresh or frozen strawberries, hulled and halved
  • 2 cups fresh or frozen cranberries
  • 4 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 package (1.75 oz) powdered fruit pectin

Instructions

  1. Prepare your water-bath canner and jars according to standard canning procedures. Keep jars hot.
  2. Combine strawberries, cranberries, and water in a large, non-reactive pot. Bring to a boil over high heat, stirring constantly.
  3. Add the lemon juice and cinnamon. Stir well.
  4. Quickly whisk in the powdered pectin until fully dissolved.
  5. Return the mixture to a full rolling boil that cannot be stirred down. Add the sugar all at once.
  6. Stir constantly and bring the mixture back to a full rolling boil. Boil hard for exactly 1 minute.
  7. Remove the pot from the heat. Skim off any foam from the surface using a metal spoon.
  8. Ladle the hot jam into the hot canning jars, leaving 1/4 inch headspace.
  9. Wipe the rims clean, center the lids, and screw on the bands until fingertip tight.
  10. Process the filled jars in the boiling water-bath canner for 10 minutes, adjusting for altitude if necessary.
  11. Turn off the heat, remove the jars after 5 minutes, and let them cool on a rack away from drafts. Check seals after 12-24 hours.

Notes

  • This recipe yields about 6 half-pint (8 oz) jars of jam.
  • For the best flavor and color, use firm, ripe strawberries.
  • If you skip canning, store the jam in the refrigerator and use it within 3 weeks.

Nutrition

Find it online: https://cookerycommand.com/christmas-jam-spiced-cranberry-strawberry/