Spiced Christmas Jam

Course: Breakfast, Condiment, Dessert, Preserves

Cuisine: Christmas, North American

Prep Time: 5

Cook Time: 30

Canning Time: 10

Total Time: 45

Servings: servings

Calories: 59kcal

Author: Lord Byron's Kitchen

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.

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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

This recipe will yield 10 half-pint jars of jam. You may end up with more or less depending on how long you cook the jam, the water content in your berries and fruit, or if you used cup measurements rather than using a scale. Some of my readers have reported back that they got 6 or 8 jars rather than 10. The jar I'm using in the photographs here is a 236ml Bernardin Jam Jar.

Each serving is equal to 2 tablespoons.

Nutrition