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wooden spoon holding strawberries, blueberries, and cranberries up over a pot of those berries being cooked down
johnsonhomenc

Christmas Jam

handmade and homemade holiday gift making is special. Even more special is a food gift. This jam is perfect for the Christmas season. Using strawberries, blueberries, and cranberries makes this Christmas jam sweet and tart at the same time. Perfect for waffles, pancakes, and buttered toast.
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Cook Time 25 minutes
Water Bath Processing 10 minutes
Servings: 5 half pint jars
Course: condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 lb strawberries frozen fresh from spring picking
  • 1 1/4 lb blueberries frozen fresh from summer picking
  • 1 1/2 lb cranberries
  • 1 1/2 tsp all spice
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp ground Ceylon cinnamon
  • 1 tbsp fresh orange or lemon juice with some pulp zest is optional
  • 3 cups raw cane sugar
  • 2 tbsp filtered water, only if needed to loosen thick jam

Equipment

  • 1 large sauce pan
  • 1 masher
  • 1 large stock pot or water bath canner
  • 5 half pint mason jars with lids and rings
  • 1 small plate for plate test (see blog post for info)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Be sure to taste test the Christmas Jam to see if it needs more spice of your choice.
  9. 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.
  10. 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

This recipe yields about 5-6 half pint jars and maybe a very small jelly jar for any extra.
 
More jam recipes like this at www.johnsonhomeNC.com
jar of Christmas jam with a red and white string tied around it sitting in front of a decorated Christmas tree on top of red wrapping paper wrapped gifts