Cinnamon, ginger, allspice, and cloves come together to create a warm and cozy holiday flavour in this Spiced Christmas Jam recipe. Made with strawberries and cranberries, this jam is both sweet and tart with a warming and comforting hint of seasonal spice.
Lord Byron’s Kitchen is no stranger to homemade jams. In fact, one of the most popular recipes here is my Easy Homemade Jam. That particular post focuses on a small batch of jam, meaning a jar or two. But, what if you have lots of berries that you want to make into jam? Or what if you plan to make lots of jars of jam to gift as presents this holiday season? You will need to properly can it so that it is safe for long-term storage. This Spiced Christmas Jam recipe is just the thing!
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Canning is most definately not a diffucult task. It does, however, take some patience and a lot of careful and precise techinique. It is nothing that you can’t learn! I consider myself to be a avid canner. In fact, I can every single year. Still, there are times that I get it wrong, especially when working on new recipes. But, you know what they say – practice makes perfect!
So, let’s talk a bit about this Spiced Christmas Jam recipe. First of all, you will need only a few ingredients, four of which are spices you most likely already have in your spice rack. Secondly, you will need to employ the water bath canning method, which is much less cumbersome than pressure canning. I’m comfortable with pressure canning, but prefer water canning if the recipe allows for it. Do you know how to determine which recipes require a specific canning method? I’ll tell you how!
WATER BATH CANNING VERSUS PRESSURE CANNING
To be perfectly honest, I’m comfortable with both, but most people seem to be more comfortable with water bath canning. That hissing, steaming pressure canner can be quite scary for the unexperienced canner; I get it! Luckily, this recipe is completely safe to use the water bath canning method.
Water bath processing is a processing method used in home canning for high acid or sweet foods. The jars are filled with the food and is sealed with a lid. The jars are boiled completely covered in water for a specific amount of time. High-acid or sugary foods are items such as jams, jellies, pickles, relishes, salsas, and tomato products. So, water bath canning is perfect for this Spice Christmas Jam.
In contrast, pressure canning uses a pot with a vent and a pressure gauge. The lid is either sealed using clamps or is screwed on. This type of canning is used to heat the food in the jars hotter than a boiling water bath method can. Low acid foods must be processed in a pressure canner to be considered safe. That’s probably why pickling type recipes are the most common canned goods. Pressure canning must be used for anything with meat, beans, etc.
Looking For More Christmas Confections?
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INGREDIENTS NEEDED FOR THIS RECIPE:
The following is a list of the items needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Cranberries – You can use frozen or fresh cranberries for this recipe. If you use frozen cranberries, there will be more moisture content, so you will need to cook for a little bit longer to evaporate that moisture, which will in turn, thicken the jam.
- Strawberries – Just like the cranberries, you can use frozen or fresh strawberries here too.
- Sugar – Don’t cut back on the sugar! The sugar amounts in canned goods are set so that safe canning practices are met. In the case of jams and jellies, the amount of sugar also helps to determine the thickness of the jam and whether or not the jelly will set properly.
- Liquid Fruit Pectin – Pectin naturally occurs in the cells of nearly all fruits and berries, however, the amount varies. Pectin is low in strawberries, so a liquid fruit pectin is needed to help the jam set or firm up.
- Spices – You will need ground cinnamon, ground ginger, ground allspice, and ground cloves.
HOW TO WATER BATH CAN
STEP 1: PREPARING THE JARS
Some canners say that if you need to boil the jars longer than 10 minutes, then you don’t need to sterilize the jars. I say no! Canning is not as simple and as cheap as frying an egg. It takes time, and an investment if you don’t already have the equipment. Eliminate any risk whatsoever by always sterilizing your jars. It’s easy to do and this Spiced Christmas Jam deserves nothing less! Wash the jars in hot, soapy water. Rinse the jars well under running water to get rid of any soap residue.
Transfer the jars to a large pot of water. Bring to a boil and boil for 2-3 minutes. Using a jar wrench/lifter, lift the jars out of the water, tilting to pour out the water. Be careful; it’s hot! Stand the jar up onto a baking sheet. Once all of the jars are on the baking sheet, place them into your preheated oven at 200 degrees F. This will keep them hot and away from any contamination.
STEP 2: PREPARING THE SEALS AND RINGS
Mason jars are equipped with three parts. The first is the jar. The second and third parts combine to form the lid. The flat disc with the rubber ring on the bottom is the seal. Finally, the circular part that actually screws onto the jar is called a screw band. Depending on the brand or the recipe you’re reading, the names of these things can vary. But, they all do the same thing.
The screw bands never come in contact with the food, so they do not need to be washed or sterilized. But, because I want to eliminate any risk of contamination, I make sure they’re clean. After all, they have been sitting in a warehouse before they got to the store, and then finally, to me. That’s too many germs for my comfort level! I wash them in hot, soapy water, rinse them well, and transfer them to a bowl until I need them. The sealing disk/sealing ring needs a little more consideration.
If you look at the bottom of the lid, you will see a reddish-brown rubber ring. It’s attached to the lid. This ring has a huge job! It is pretty much in charge of keeping your food safe for long-term storage. Place the lids into a glass bowl. I like to separate them so that they are not all stacked. When I’m ready to ladle the food into the jars, I pour a kettle of boiling water over the lids so that they are sterile and the rubber band softens. That’s it. You have now prepared your jars. Next, we need to get the canner ready!
STEP 3: PREPARING THE CANNER
You can buy a canning pot, but you don’t have to do that. Any stock pot will do just fine. Be sure that the pot is tall enough to hold enough water so that your jars are covered by at least an inch of water. Fill the canning pot accordingly. Also, be sure to insert a canning rack or mat into the bottom of your pot. If you buy a canning pot it will come with one. Otherwise, you can buy them for any pot size. Never let your jars touch the bottom of the pot when boiling. They could easily break. Once you’ve done this, bring the water to a full boil.
In most cases, if you’re new to canning, you might notice some white residue on the jars of Spiced Christmas Jam after all is said and done. This can easily be cleaned off once the jars are cool. A few tablespoons of white vinegar in the boiling water helps to eliminate most of it. I use it every single time.
Lastly, it’s always a good idea to keep a kettle of boiling water close by. Depending on how many jars you need to process, you might have to boil them in batches. You will be surprised at how quickly rapidly boiling water can evaporate. Having a kettle of boiling water will allow you to easily top up the canning pot without altering the temperature of the water.
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STEP 4: FILLING THE JARS
Depending on the recipe, filling the jars is quite easy. Having some inexpensive equipment on hand can make this process much easier. Invest in a canning funnel. It will help you ladle the food into the jars without making a mess. Also, it’s imperative to keep the rim of the jar clean to ensure a good seal. You will also need a bubble remover. You can buy these, but I’m not a fan of them. A clean wooden chopstick does the same thing. Removing bubbles will prevent mold from growing.
Lastly, you will need a magnetic lid lifter. Remember how I said the flat sealing lids will be submerged into a bowl of boiling water? Well, you can’t just pick them up with your hands. First of all, it’s hot! Secondly, you will want to eliminate the risk of any contamination. Do not touch the underside of the lid. Period! Using a magnetic lid lifter will allow you to pick up the lid and position it right onto the rim of the jar without ever touching it.
Finally, you will need to screw on the metal screw bands. In most cases, the food in the jars is scalding hot, so you can’t touch the jars to tighten the lids. But, that’s a good thing! You should never over tighten the lids. Place the screw band over the jar and tighten it with one hand. It should be snug, not tight. Now, that’s it! You’re ready to boil these jars!
STEP 5: BOILING THE JARS OF FOOD
Carefully lift the jars straight up using a jar wrench/lifter. Lower the jar into the pot of boiling water. Fill the canning pot with jars in this manner. Don’t jam the jars in; leave a little bit of space between the jars. I aim for about a centimeter or a finger’s width. Remember, you can process the jars in batches.
Once the canning pot is loaded, place a lid on the pot, and start your timer according to the recipe you are following. If the water is not at a full boil, do not start timing until it is! When the time is up, use the jar wrench to lift the jars straight up out of the water. Transfer the jars to a flat surface that has been lined with a few layers of kitchen towels. Allow the jars to fully cool – at least 24 hours! Finally, wipe the jars down, label them with contents and date, and store them into a cool, dark cupboard or pantry.
Some people remove the screw bands after the jars have cooled for 24 hours. I remove them just to check if there is a good seal. I put them back on once I’ve checked. It’s up to you if you want to leave them off. If you notice that a jar has not sealed, you can either discard it, or refrigerate it for immediate consumption. Only do so if you are 100% sure the food has not been compromised and that it is safe to eat.
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HOW TO MAKE SPICED CHRISTMAS JAM
Begin by pureeing the strawberries and cranberries in your food processor. It doesn’t matter if the berries are frozen or fresh, just puree them either way. Depending on the size of your food processor, you may have to do this in batches. Transfer all of the pureed strawberries and cranberries to a large saucepan. Measure the sugar and spices and add those to the saucepan now as well.
Over medium-high heat, bring the mixture to a full boil. Once fully boiling, meaning that even will stirring, the bubbles are still forming on top of the jam, continue to boil for one full minute. Remove the saucepan from the heat source and add in the liquid fruit pectin. Stir well to combine and place the saucepan back on the heat. Once the jam returns to a full boil, boil for one full minute, stirring the whole time. Remove from the heat. The bubbling will settle and once it does, use a spoon or ladle to skim off any foam and discard it.
Next, ladle the hot jam into the hot jars being sure to leave 1/4 inch of headspace. Place a clean, warm, sterilized seal on the jars and screw on a band until just finger-snug. That means that you should not apply any pressure when applying the screw band – just a snug fit is fine. Lower the jars into the canning jar. Be sure the water level covers the jars by two inches. Bring the water to a boil, cover the canning pot, and boil for 10 minutes. Once done, remove the jars from the water and transfer to a heat-proof surface. Allow jam to cool and set, undisturbed, for 12 hours. Wipe jars and label them accordingly. Store jam in a cool, dark cabinet.
HOW TO PUT YOUR SPICED CHRISTMAS JAM TO GOOD USE
The most obvious way is on toast, right? But, there are so many other ways to use jam. I’m just putting this out there in case you’re concerned with having 10 jars of Spiced Christmas Jam on hand at once! You can stir jam into plain yogurt to cut the tanginess. It creates quite a nice little dessert. Add some to your French toast mix. Try my baked bagel French toast with some jam dolloped into the dish! This would make a lovely Christmas morning breakfast!
Have you ever tried a sweet grilled cheese? Tuck some sliced brie between two slices of bread with some jam a few fresh thyme leaves. Don’t forget to season with some ground black pepper! If you’re planning to make any thumbprint cookies this holiday season, this jam would be absolute perfection to fill those centers! Oh, you could make a layer cake! My jam-filled vanilla layer cake is out of this world!
But, you don’t need to run out and plan all of these ideas. Remember, this jam is good for at least a year in your pantry. So, you can save them all for yourself, or you can package the jars up with a fresh baguette, a package of crackers, a wedge or two of good sharp cheese, and maybe some olives or nuts! Who wouldn’t want to receive a gift like that!?
Do You Like This Recipe?
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Spiced Christmas Jam
Equipment
- 10 half pint canning jars
- Waterbath Canning
- Jar Wrench/Lifter
- Canning Funnel
- Ladle
- Non-metallic Bubble Remover
- Magnetic Lid Lifter
Ingredients
- 1 1/2 pounds fresh or frozen strawberries (6 cups)
- 1/2 pound fresh or frozen cranberries (2 cups)
- 2 1/2 pounds sugar (5 cups)
- 2 pouches liquid fruit pectin, I'm using Certo Brand – 2 pouches at 170mL
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Instructions
- Begin by pureeing the strawberries and cranberries in your food processor. It doesn’t matter if the berries are frozen or fresh, just puree them either way. Depending on the size of your food processor, you may have to do this in batches. Transfer all of the pureed strawberries and cranberries to a large saucepan.
- Measure the sugar and spices and add those to the saucepan now as well.
- Over medium-high heat, bring the mixture to a full boil.
- Once fully boiling, meaning that even while stirring, the bubbles are still forming on top of the jam, continue to boil for one full minute.
- Remove the saucepan from the heat source and add in the liquid fruit pectin. Stir well to combine and place the saucepan back on the heat.
- Once the jam returns to a full boil, boil for one full minute, stirring the whole time. Remove from the heat.
- The bubbling will settle and once it does, use a spoon or ladle to skim off any foam and discard it.
- Next, ladle the hot jam into the hot jars being sure to leave 1/4 inch of headspace. Place a clean, warm, sterilized seal on the jars and screw on a band until just finger-snug. That means that you should not apply any pressure when applying the screw band – just a snug fit is fine.
- Lower the jars into the canning jar. Be sure the water level covers the jars by two inches. Bring the water to a boil, cover the canning pot, and boil for 10 minutes.
- Once done, remove the jars from the water and transfer to a heat-proof surface. Allow jam to cool and set, undisturbed, for 12 hours. Wipe jars and label accordingly. Store jam in cool, dark cabinet.
Notes
Nutrition
Did you make this recipe?
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Cheryl says
Can you use a sugar substitute?
byronethomas@gmail.com says
Hi Cheryl – I have not tested the recipe with anything but regular granulated sugar.
Misty says
Made this today, soooo yummy!!! Made about 8, 1/2 pint jars. The only change I would make next time is add more ginger, but I like spice!! Thanks for delicious recipe 🥰
Sue says
When measuring strawberry and cranberries are you going by puree measure or before whole berries
justme says
wish these measurements were in cups
byronethomas@gmail.com says
I have updated the recipe card with cup measurements.
Melanie Haskins says
Can this be made into a freezer jam??
byronethomas@gmail.com says
I have not tried freezing the jam.
DaRae says
Can you use powdered pectin, like SureGel?
byronethomas@gmail.com says
Yes, you certainly can.
Gene says
Hello. Can one use Powder CERTO on place of liquid suggested in this recipe for Spiced cranberry strawberry jam?
byronethomas@gmail.com says
Yes, you can use powdered pectin.
Kathy says
How many jars and what size jars do I need?
Eva says
I made this today and it was about 7 half pint jars.
Martha HUMPHREY says
Was your jam thick or did it move around a little bit in the jar. I followed directions to the tee, let it set 24 hours but when I did pick the jar up I noticed the jam moved around a little.
Marie says
Have you tried this with a little orange zest? It sounds so good!!!!
byronethomas@gmail.com says
Yes, I have. It’s so good!
Dianne frobish says
Can u freeze this & no water bath. Thanks
byronethomas@gmail.com says
I have not tried freezing the jam.
Cindy says
Can I use a different fruit, I’m allergic to strawberries?
byronethomas@gmail.com says
Yes, you can use raspberries or currants. Or you can use all cranberries instead.
Carol says
Try using pineapple
Loretta Berg says
Try rhubarb and strawberries
Diahanne Harrington says
Can this recipe be used as a freezer jam?
byronethomas@gmail.com says
I have not tried freezing the jam.
Stacey says
How many small jelly jars does this make? Tyvm
Sandy hill says
How much finished product does this make??
Jo C says
Can you use powder pectin instead with the right measurement equivalent to the liquid amount of course?
byronethomas@gmail.com says
Yes, you can used powdered pectin as well.
sally mckerney says
Can you use this recipe as a freezer jam recipe instead of the boiling method?
byronethomas@gmail.com says
I have not tried freezing the jam.
Joanne says
Could this be put into freezer jam jars instead of canning it?
byronethomas@gmail.com says
I have not tried freezing the jam.
Jamie says
Can you make this recipe and simply put in jars, skipping the canning process?
byronethomas@gmail.com says
Yes, but you would need to eat all of it in about 2-3 weeks.
Susan Ottrin says
I’m confused because I’ve been making jam for 50+ years and have never used the water bath method. I just make sure the jars are sterile and have been sealed. Years ago, I melted paraffin wax to use as a seal but no longer do that.
This recipe sounds delicious!
byronethomas@gmail.com says
Hi Susan – I never can jam either if I’m making one or two jars, but since this recipe makes more than that, I water bath can them so that I know they will keep safe in my pantry for a longer period of time.
Melanie says
What are the measurement equivalent in cups for the fruit and the sugar? Or do you use a kitchen scale? Thank you!
byronethomas@gmail.com says
I have updated the ingredients with cup measurements.
Sharon says
Can you freeze this jam instead of canning?
byronethomas@gmail.com says
I have not tried freezing the jam.
Renee says
Can this jam be frozen and not canned?
byronethomas@gmail.com says
I have not tried freezing the jam.
Tammy says
Do you have to can them, they will seal on their own won’t they?
byronethomas@gmail.com says
I would not recommend making this much jam without canning it. If you are going to jar it up and share it right away, it will be safe, but for storage purposes, it needs to be canned.
Elwood says
Man, that’s a lot of sugar.
byronethomas@gmail.com says
It is, however, cranberries are quite tart so the sugar is needed to balance the flavour. Some of my readers have cut the sugar back to 4 cups with success.
Christina says
Can I just make this without canning?
byronethomas@gmail.com says
Yes, you can make it without canning, but this recipe does make a lot of jam, so either you half the recipe or share it immediately.
Mary Dodge Bovaird says
This jam is delicious! I made it yesterday and am making more today to gift to friends. The first time I only got 7 jars and it is a bit firmer than the jam is usually make. Did I cook it too long… or is it just a firmer jam? It is delicious and I suspect will spread nicely . So far we have polished off about half a jar just “tasting” it! Yummy …and does taste like Christmas!
Terasita says
I make a few fruit jams using Jello (gelatin) instead of Certo, etc. Is this a option with this recipe? I don’t ever have good luck with Sure Gel.
Jamie says
This jam recipe looks so yummy! Perfect for this Holiday season. Plus the color it gives makes it so enticing and tempting! Loved the packaging in the presentation!
Amy Liu Dong says
I have never tried to make but it looks delicious and easy to make.
I will try this at home!
Cheryl says
My jam did not set. Does it take longer to set ? I was distracted measuring the sugar so I do not know if it was my error. The taste is amazing and I want to make more. How can I remake this batch for it to set properly? I used liquid pectin.
SueV says
Nice detailed instructions, the best I have seen, wouldn’t change a thing. I prefer liquid pectin, I like the set it gets better. Why does everyone want to change things, if they use powdered pectin, it has to be added with the fruit, bring to boil then add sugar, bring to boil again, different process. If you add less sugar, it’s part of the preservation process, the sugar alternatives are not shelf stable. People who don’t have a canner can use a stockpot with a rack. I did one last year almost exactly like this but used sweet cherries with cranberries, also liquid pectin, second batch I added a little crystallized ginger, it was a big hit. I talk to much, but I truly appreciated the detailed instructions.
Leona says
Is it 6 cups of fruit for example 6 cups of strawberries, or 6 cups of strawberry purée?
byronethomas@gmail.com says
It is 6 cups of fruit.
Pam says
I have not made this yet but here is an fyi to help reduce foaming. . . ..just before your jam comes to a boil add I tsp real butter. This will greatly reduce the foam. I do this with every batch of jam I make.
Cindy says
I can’t wait to try this.. gifts at Christmas 🎄
Tatiana says
We made this recipe yesterday and, it is delicious! It’s “Christmas Spirit” enclosed in a sweet, little festive jar! We love it! We followed the directions but doubled the recipe hoping to get 20 jars instead of the 10 that was stated. Somehow, we only got 14! How do we tweak the recipe to get the full 20 jars? Thank you!
Vicki says
Decadent!!
Rhonda S. says
Most canning flats now do not call for boiling water, just washed. I have some older ones that still call for the boiling water.
Kerry Shyne says
I’ve been canning jam for decades .. this us the easiest recipe .. easy to follow (great instructions). Tastes amazing!!
Janet says
This jam smells like Christmas and tastes amazing. The jam is a beautiful Christmas red
Iam planning to try this recipe with blueberries and cranberries.
Definitely a keeper.
Angela says
Made a 1/2 batch tonight. It worked and the flavor is delicious. Thanks fir the recipe.
Diane says
I got it as a gift from my friend Kathy. Ate half the jar by the spoonful. I will be making my own next year!why wait will make it this year. Reminds me of mincemeat!
Nancy De Vries says
I have used canned whole cranberies with jello and put in freezer. I think you could.
Neoma says
I made this over the weekend. OMGosh! If Christmas had a flavor this is it!
I can’t wait to gift it this Christmas, I know my family will absolutely love it!
Pam says
I made this recipe and it didn’t set totally. Can I re-do this batch and if so how much pectin would I use.I want to use powder pectin, would I use one box or 2? Love the flavor and want to make with raspberries.
Martha HUMPHREY says
I did exact measurements and only got six half pints. Four jars short of what the recipe indicated. Not sure how that is possible. While cooking the strawberries , cranberries and sugar it didn’t evaporate or cook down. Could it be that the jars used in the recipe were 6oz. Jars?
Everything looks good in the jars and are sitting undisturbed for 24 hours.
Anita Barkley says
I got just 6 pints as well.
Margaret Vallis says
I made this jam for Christmas gifts this past holiday. Everyone LOVED it and hubby and I liked it so well I now have to make another batch for ourselves! Lol
Patty Nichols says
This jam was quick and easy to make and made plenty to share. What a pretty gift to give family and friends. I also used mine to make the spiced jam Christmas cookies which were also delicious!
Cynthia Claassen says
I made this jam without the cloves and it was great. I love the color and it is easy to make. Also, I like the liquid pectin because you don’t have to cooknit as long and there is a fresher
fruit flavor.
Sue Sue Frost says
I didn’t use clove either..I put a few drops of cinnamon oil in mine and it was a big HIT!!
Amy Liu Dong says
I’d love to make this in Christmas! Love the color and the texture! It’s looks so yummy!
Jamie says
Wow! This sounds so easy and flavorful. Looks like a perfect Christmas gift for my friends and loved ones.
Betty Tharpe says
I made this jam and I got 8 half pints. Love the spice taste.It was different with the spices.
Roberta Monoian says
Made tonight and doubled the recipe. I have 12 jelly jars and 4 pints. It is delicious. Thanks for the recipe.
Colin says
I’m in the UK and want to make this – how do I work out how much pectin to use as we can’t get certo sachets here. Can anyone advise
byronethomas@gmail.com says
Hi Colin – Use 2 tablespoons of powdered pectin for every packet of liquid certo.
Cheryl miller says
Can this be used without the canning process? As in eating now and not canned
byronethomas@gmail.com says
Yes, it certainly can, but this recipe makes a lot of jam, so if you’re making it to eat now, I would suggest making half or even a quarter of the recipe.
Cassie McKenzie says
This is truly the best smelling, best tasting jam ever!!
Debbie says
Did a trial run of this. Planning to make more for Christmas gifts. It was easy to make and delicious! Thanks for the recipe.
Erica says
Super easy and great flavor!
Rosemary A Stewart says
Apologies if this has already been discussed, but has anyone tried making this without completely pureeing the strawberries?. I quite like a bit of chunky-ness to my jams. I was thinking of keeping at least half of the strawberries out until the cooking stage. I also like the idea of adding orange or lemon zest that someone suggested. Thank you!
Tami says
Oh my goodness DELICIOUS! I found my new favorite jam. Can’t wait to share with friends.
Sandra Lecompte says
Merry Christmas Lord Byron! This is now going to be a staple in my Christmas Baskets! Easy to make and so delicious! I left mine a bit chunky and it turned out great!
byronethomas@gmail.com says
Merry Christmas to you too, Sandra! 🙂
Kemieb says
First of all, this jam tastes amazing. HOWEVER:
1. It doesn’t make 10 jars, it makes 8
2. It takes WAY longer than 45 mins to make it unless you don’t hull the strawberries, which I do not recommend .
I will be making this again because, like I said, it tastes amazing.
Kristi says
I just made this, adding persimmons and cutting back a bit on strawberries (store shortage so I improved). It turned out AMAZING!!!!! This recipe was super easy to follow. Thank you so much for sharing this. I will most definitely be making this again!!!
Vicki says
Best recipe ever! So easy! I’m going to experiment with the orange zest. I’m from Texas and we love a little heat in everything so I’m going to try adding jalapenos . Still going to make the original also. Too good not to.
Vicki says
Can I do this in pint (16 oz) jars?
What would the processing time be?
Clare says
Hubby and I made this jam recipe yesterday. We followed the directions and were so pleased with the result. So delicious, we just love the taste and the jam looks so lovely in the smaller jars. We sterilized all of our jars and lids and when it was cooled and the lids popped we put the jam bottles in the freezer. Excellent recipe for your Christmas Jam. Thank you.
byronethomas@gmail.com says
Thank you, Clare. I’m happy you liked it!
Donna Stringer says
I’ve never canned anything in my life before. But I wanted to try this recipe. I went and bought my first canner and decided I’m doing this. It was pretty easy to make. I couldn’t stop at just one batch. I’ve made 3 batches so far. This jam is amazing. I’ve gave some away to my friends and they said it was the best jam they had ever tasted.
byronethomas@gmail.com says
That’s wonderful, Donna! Welcome to the world of home-canning. You’ll be hooked and moving on to more complicated recipes in no time. 🙂
Christina says
Made this with frozen strawberries that I thawed out and fresh cranberries. I added 1/2 cup of satsuma juice and 1.5 TBSP of satsuma zest from my trees. Since cranberries do gel on their own I only used 1 packet of liquid pectin. I can’t imagine how thick it would be using two, because it set great adding extra satsuma juice and using only one liquid pectin pouch. My batch only made 5 and a half 8oz jars though. No where close to ten. Next time I may double everything including the juice and zest and still use only 1 packet of liquid pectin, since my batch was still pretty thick. Tastes amazing!!
Mary Chandler says
I have made this recipe two years in a row and people keep asking me for this jam over and over and I tell them only at Christmas. Write it up to verify my ingredient list. I’m always very exact on putting in the correct amounts and I’m getting ready to make mine for this year. Only certain people get a half pint jar of this jam, but is well received by all of those.
byronethomas@gmail.com says
I’m so glad to hear that, Mary! 🙂
Cassie says
Thank you so much for this wonderful recipe! I just started canning last year and I love it so much. This would have been a perfect first time canning recipe though because you give such specific instructions. I followed your recipe almost exactly, only adding a little orange zest and using a blender instead of a food processor for the fruit. It turned out amazing. I got 8 half pint jars. I had just a little bit extra and I stirred it in some Greek yogurt as you suggested and it was amazing. I can’t wait to give these away to family. I’m printing this up so I can make it every year. Thanks again!
byronethomas@gmail.com says
Thank you, Cassie! I love the addiiton of the orange zest. I’ll have to try that with my next batch too.
Popeye says
I just made this today. I loved it. My wife can’t eat strawberries. I wonder if it would be safe to exchange raspberries for the strawberries?
byronethomas@gmail.com says
Thank you! Yes, raspberries would work just fine.
Franny says
So far SO delighted
But, after going over n over reading your recipe
And my final results with this recipe
My jam looks somewhat runny
The recipe is delicious but now I’m worried it won’t thicken
Maybe due to your not exactly stating if you use frozen fruits your batch will have more water(juice) which will then make your jam not thicken up as well
I’m wondering if I should have added more pectin and sugar???
I would so appreciate it if you could respond back
I’d love to try this recipe again but am nervous
byronethomas@gmail.com says
Hi Franny – it’s probably too late now, but try to do the cold plate test. Set a ceramic plate in your freezer for at least 10 minutes. While the jam is still cooking, fetch the plate and place a teaspoon of the jam onto the cold plate. Give it a couple of seconds and then turn the plate so that it is standing straight up. Pay attention to how fast/slow the jam runs down the plate. Slowly running jam suggests the thickness of your jam once it fully cools. If the jam is still too runny, continue to cook and try the cold plate test again.
Dale says
I’m currently on my second batch, making the jam for Christmas gifts. It smells wonderful. I added fresh peel from 3 clementine oranges & used whole frozen strawberries & cranberries. I also was heavy handed with the spices. The recipe filled 7, 250ml jars exactly. Thank you for a delicious recipe!
Anita Higgins says
This recipe was easy to follow with great instructions!
It made 7 half pints.
The flavor is great and I am excited to share it at Christmas!
Rebecca says
I tried this recipe today out of curiosity, just to try something new because I was tired of the usual cranberry jelly. Oh my goodness, this jam is unbelievable. Exactly how you described it, sweet and a little tart with the undertones of the spices. AMAZING! One that I will make every holiday from now on.
Nancy Detterline says
Easy and delicious! I added orange zest and extra spices. My house smells amazing too!
Chrissy says
I’ve tried a few Spiced Christmas Jam recipes and this one came out perfectly. We always like a bit more spice, so I added a few chopped jalepenos to the recipe and it did not disappoint. Thanks so much for a great recipe. I’m off to buy more supplies to make more batches because it won’t last long in my house.