Warm and inviting to sit with a slice of buttered toast and a mug of coffee, this Christmas jam is fruity and warm at the same time, thanks to the spices. It’s a unique combination of citrus and spice in a spreadable jam perfect for buttered toast or freshly milled pancakes. Read on for the recipe that is a bit different from other Christmas jams I’ve seen.
Ingredients
- strawberries– frozen fresh from spring picking
- blueberries– frozen fresh from summer picking
- cranberries– purchased organic from the store
- all spice
- ground cloves
- ground ginger
- ground Ceylon cinnamon– milder in flavor than most cinnamon that is cassia
- fresh orange or lemon juice with some pulp (zest is optional)
- raw cane sugar
- filtered water, to loosen jam if needed
How to cook Christmas Jam:
Since this recipe calls for fresh but frozen berries from the spring and summer, it’s best to start those frozen berries about 15 minutes ahead of adding any other ingredients.
Add the frozen berries to a large stock or sauce pot and stir often over medium-low heat. Let some of the water cook off.
Then it is okay to add the cranberries and allow them to cook for about 5 minutes, stirring often. Use a masher or large spoon to squeeze the cranberries to make them pop.
Now add spices, orange or lemon juice, and/or zest along with the sugar and continue to stir the mixture. Stir for about 10-15 minutes longer.
At the 10 minute mark, do the plate test (see below) to see if the jam is set. If the jam is good to go, you can now jar the jam and water bath can it, if you prefer.
Be sure to taste test the Christmas Jam to see if it needs more spice of your choice.
This recipe yields about 5-6 half pint jars and maybe a very small jelly jar for any extra.
Plate Test:
I highly recommend putting a small plate in the freezer before you start your jam in the pot.
When you think the jam is ready; remove the jam pot from heat, get the plate from the freezer, and drizzle a little jam on it, about a quarter sized amount is good. Put the plate back in the freezer for about one minute. Remove the plate again and hold it sideways then run your finger through the jam (be sure to taste test!). If the line you made fills back in with jam, you should cook the jam a little longer and test again. Maybe about 5 minutes or so more or cook time. If the jam feels a little like gel or jelly, it is ready to jar.
Additionally, if you feel the jam is too thick (doesn’t move at all on the plate), add about 2 tbsp of water to the jam pot and stir to loosen up the sugar a bit. More water if it’s needed.
How is this recipe different from other Christmas Jams?
Most Christmas jam recipes focus on the red that strawberries and cranberries bring to this homemade jam perfect for holiday gift giving if you’re into homemade gifts.
When I attempted to use up frozen strawberries from last summer’s harvest, I didn’t have enough strawberries to make the recipe.
So I improvised with blueberries.
This Christmas Jam recipe is more purple than red thanks to the blueberries.
There’s a combination of sweet, tangy, and slightly tart in this jam that just works well together. It’s a sweet treat to be sure.
Which spices can I use in Christmas Jam?
It is recommended to use cinnamon, all spice, ginger, and cloves.
The amount of each is relative and you have the freedom to play around with those.
Ginger lends itself to a more citrus flavor. Perhaps even adding the zest of one lemon will help this jam to appeal more on the fresh and citrusy side of the tastebuds.
Cloves, cinnamon, and all spice will make this jam warmer. If you are into a cozier, more intensely warm, and woody flavor; adding more cinnamon and cloves to this Christmas Jam recipe will get you there.
- I prefer Ceylon cinnamon which has a milder cinnamon flavor than most cinnamon at the grocery store which is cassia cinnamon. Because of this fact, I often will use a little more than a recipe calls for with cinnamon so that it can pack the powerful cinnamon punch I want.
How to preserve Christmas Jam:
Christmas jam can be made shelf stable simply by water bath canning the jars for 5 minutes in a rolling boil then turn off the eye and allow the jars to sit in the water for 5 more minutes.
Carefully lift the jars out of the water and onto a towel with one inch spacing between the jars in a location out of the way. Cover the jars with another kitchen towel to rest for 12-24 hours or until cooled and all jars are sealed. The lid button will be depressed when sealed.
If any jars do not seal, you can try to process them one more time in a water bath if it’s been less than 24 hours since the first processing. Alternatively (and my favorite for unsealed jars), put those jars in the refrigerator to eat from first. Jam will last in the fridge unopened for about 3 months. Once opened, try to eat the jam within 3 weeks.
Water bath processed jam can sit on the shelf sealed for at least 1 year (but your pantry, your rules… give or take on that year).
Is this jam freezer safe instead of water bath processing?
That’s a good question. I do not have experience with freezing this jam so I cannot speak to the quality of the jam after it has been frozen.
If you have experience with the jam recipe here being frozen to preserve, please comment and share with us all!
How to make Christmas Jam a great holiday gift:
This recipe lends itself to HOLIDAY GIFTING. It’s in the name and the color… mostly.
Tie a festive bow around the neck of this jam jar and add this pre-made label you only need to download and print to the lid for a beautiful and heart-felt gift this handmade holiday gifting season.
Christmas Jam pairs well with
Try Christmas Jam on:
Simple Sourdough Sandwich Bread Toast with Butter
Freshly Milled Sourdough Pancakes
Follow along for more jam recipes
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Pin this for the homemade holiday gift making season!
Christmas Jam
Ingredients
Equipment
Method
- Since this recipe calls for fresh but frozen berries, it's best to start those frozen berries about 15 minutes ahead of adding any other ingredients.
- Add the frozen berries to a large stock or sauce pot and stir often over medium-low heat. Let some of the water cook off.
- Then it is okay to add the cranberries and allow them to cook for about 5 minutes, stirring often. Use a masher or large spoon to squeeze the cranberries to make them pop.
- Now add spices, orange or lemon juice, and/or zest along with the sugar and continue to stir the mixture. Stir for about 10-15 minutes longer.
- At the 10 minute mark, do the plate test (see blog post) to see if the jam is set. If the jam is good to go, you can now jar the jam and water bath can it, if you prefer.
- If the plate test yields a runny jam, continue to cook the jam and stir continuously for 5 more minutes and perform the plate test again.
- If jam is too thick (jam does not move any when you do the plate test from the info inside the blog post), add 2 tbsp of water to the jam pot and stir. More water if needed to loosen the cooked sugar a little more.
- Be sure to taste test the Christmas Jam to see if it needs more spice of your choice.
- To water bath can, add jars to a rolling boil canner or large stock pot for 5 minutes. Then turn off the eye and allow the jars to sit in the water for 5 more minutes before removing.
- Place the hot jam jars on a kitchen towel out of the way with one inch spacing between the jars. Lay another kitchen towel over the jars to rest and cool for 12-24 hours or until all jars are sealed and cool enough to handle.
Notes
