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Spiced Strawberry Cranberry Christmas Jam

A close-up, glossy spoonful of deep red christmas jam spread on a piece of toast or cracker, sitting on a white plate.
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A festive strawberry and cranberry jam spiced with cinnamon, perfect for water-bath canning and making edible holiday gifts.

Ingredients

Scale
  • 3 cups fresh or frozen strawberries, halved or quartered
  • 2 cups fresh or frozen cranberries
  • 4 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice

Instructions

  1. Prepare your canning station: sterilize half-pint (8 oz) jars, lids, and bands. Keep jars hot in a water bath canner.
  2. Combine strawberries, cranberries, water, and lemon juice in a large, heavy-bottomed pot.
  3. Bring the mixture to a boil over medium-high heat, stirring often. Reduce heat and simmer for 10 minutes, mashing the fruit slightly with a potato masher as it softens.
  4. Stir in the granulated sugar, cinnamon, and allspice. Return the mixture to a full rolling boil that cannot be stirred down.
  5. Boil hard, stirring constantly to prevent scorching, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or passes the plate test (a small amount dropped on a chilled plate wrinkles when pushed). This usually takes 15 to 25 minutes after adding sugar.
  6. Remove the pot from the heat. Skim off any foam from the surface using a metal spoon.
  7. Ladle the hot jam into the hot, sterilized jars, leaving 1/4 inch headspace.
  8. Wipe the rims clean with a damp cloth. Center the lids and screw on the bands until fingertip tight.
  9. Process the filled jars in a boiling water bath canner for 10 minutes, adjusting time for altitude if necessary.
  10. Remove jars and let them cool undisturbed on a towel-lined counter for 12 to 24 hours until sealed. Check seals; store sealed jars in a cool, dark place.

Notes

  • For the plate test, chill a small plate in the freezer before starting. Drop a teaspoon of jam onto the cold plate and return it to the freezer for one minute. Push the jam with your finger; if it wrinkles, it is done.
  • This recipe yields about 5 to 6 half-pint jars of Christmas jam.
  • If you prefer a smoother jam, you can use an immersion blender briefly after cooking the fruit but before adding the sugar.

Nutrition

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