Christmas Jam Recipe - Food.com (2025)

34

Community Pick

Submitted by Donna M.

"This festive jam is being posted for a request. I found it recently in a community type cookbook and I haven't had a chance to try it yet."

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Ready In:
20mins

Ingredients:
9
Yields:

6 half pints

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ingredients

  • 3 cups cranberries
  • 1 orange, peeled and seeded
  • 2 teaspoons orange zest (from above orange)
  • 1 (10 ounce) package frozen sliced strawberries, slightly thawed
  • 14 teaspoon ground cloves
  • 14 teaspoon ground cinnamon
  • 4 cups sugar
  • 12 cup water
  • 1 (3 ounce) packet liquid fruit pectin

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directions

  • Combine cranberries and sections of seeded orange in a food processor.
  • Pulse until coarsely chopped.
  • Add strawberries, zest, cloves and cinnamon.
  • Continue processing until finely chopped, but not pureed.
  • Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended.
  • Cook for 2 minutes over low heat, stirring constantly.
  • Increase heat to high and bring mixture to a full, rolling boil.
  • Stir in liquid pectin.
  • Stirring constantly, bring to a rolling boil again and boil for one minute.
  • Remove from heat and skim off foam.
  • Immediately pour into 6 hot, sterilized half-pint jars.
  • Carefully wipe clean rims of jars with a damp cloth.
  • Place lids on jars and screw on bands just until snug.
  • Process in boiling water bath for 10 minutes.
  • Remove from water bath and cool away from drafts until jars seal.

Questions & Replies

Christmas Jam Recipe - Food.com (13)

  1. How long can these be stored? So that they can be made in advance of the holidays.

    btallant44

  2. Can frozen cranberries be used? I made two batches already with fresh cranberries and they turned out delicious, but I've had a number of family members who are asking for them, to give as gifts cause they enjoy them so much

    Jo-Anne B.

  3. Can I use powdered Sure Jel for this recipe ??? & if so ... how much ??? Thank you !!! I am really excited to try this ??

    sdjvgt30823

  4. Has this been proven shelf stability? I've been told canning recipient have to be tested for stability

    Christine L.

  5. Is there a way to make it with no sugar added? Ex using monk fruit , or splenda.

    Dawn C.

see 5 more questions

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Reviews

  1. This tasted and smelled fantastic and set up beautifully! Every year right after the holidays when cranberries go on sale I buy several pounds of them and dry some, can some, make jams, jellies, sauces, etc - this absolutely will be a recipe that I use every year from here on out! The only change I made was that I could not find a 10 ounce bag of frozen strawberries, only a 14 ounce one so I went to all the trouble of weiging out 10 ounces of strawberries only to decide at the last minute to just use all of them anyway with fantastic results!! Thanks so much for posting this recipe!!

    anonymous

  2. Very good, not too sweet. Don't try to substitute powdered pectin. I tried to and it didn't go well. My second batch with the liquid was perfect. I gave jars of this as Christmas gifts.

    dustygrl

  3. This turned out perfectly! I made this jam to give as gifts and I know everyone will love it!! It's fabulous on goat cheese and Brie. Will be great on a turkey sandwich!! I will make this every year!!

    Lunalake58

  4. This is very good, out of all the five items we canned for Christmas baskets, this one is the best. I used one box of powder pectin, instead of liquid.

    Coppercloud

  5. This was easy to make and delicious. I also made a superb sauce for venison using 1 cup of red wine, 1 beef stock cube and 3 tablespoons of the jam. It was delicious with the Springbok Loin!

    janvorster

see 27 more reviews

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Tweaks

  1. For my second batch I added a teaspoon of cayenne pepper so I can serve with cream cheese on crackers or as a garnish to a cooked chicken or pork dish.

    Kristin S.

  2. Do l have to use cloves, can l use nutmeg instead???

    sharry.brandt2

  3. Used the zest then squeezed the orange added cup of orange juice

    windyqm

RECIPE SUBMITTED BY

Donna M.

Billings, Montana

  • 80 Followers
  • 113 Recipes
  • 8 Tweaks

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Christmas Jam Recipe  - Food.com (2025)

FAQs

What is the secret to making jam? ›

The Magic of Macerating

One of my favorite tricks for jam-making is macerating the fruit first. Macerating is the process of coating the fruit in sugar and letting it rest for a few hours or overnight, which pulls some of the juice out of the fruit and creates a syrup with the sugar.

What is the sugar to fruit ratio for jam? ›

(2)Most jam recipes call for a 1:1 ratio of fruit to sugar. I usually use a 75 % ratio, or 1 ½ pounds of sugar to every 2 pounds of fruit, unless the fruit is not very sweet, in which case, I adjust accordingly.

How to make homemade jam set? ›

Pectin, naturally found in fruit is vital to make your jam set. With low-pectin fruits like strawberries, help them along by either mixing with pectin-rich fruit like gooseberries or by using jam sugar (with added pectin and citric acid). Setting point is 104.5°C.

What is the ratio of fruit to jam? ›

While there are basic fruit-to-sugar ratios, it's important to note that if you start with extremely tart fruit, you might have a jam that is more mouth-puckering than expected. For our recipes, we're using anywhere from ¼ cup to ¾ cup sugar per pound of fruit.

What is the best sugar for jam? ›

Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this.

Why do you put vinegar in jam? ›

Becky says: “I have jammed exclusively with Pomona's Pectin for many years, but just this past year I've begun experimenting with adding balsamic vinegar to my batches of jam. The tartness of the vinegar subtly balances the flavor of the jam, bringing out the complexities of the fruit.

Why do you add lemon juice to jam? ›

To ensure that my jam has a proper acid level to gel properly and limit bacteria growth, I always add lemon juice to a jam mixture. Plus, I like the flavor a pop of lemon juice adds to my jam. It balances the sweetness of the fruit and brightens most fruit jams.

Can you put too much pectin in jam? ›

You will need approximately half the amount of pectin that is indicated by your recipe. Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required.

Do you stir jam while it's boiling? ›

5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.

Does lemon juice thicken jam? ›

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

How long should you boil jam for? ›

The fruit and sugar need plenty of time to cook and thicken. Jam starts to get thick after 20 minutes of a steady boil. A jam is done if it makes a clear path in a frozen spoon when you run your finger through it.

Can I use bottled lemon juice in jam making? ›

Generally, it's advised to add one tablespoon of lemon juice per pound of fruit. However, if you follow the jam recipe closely, you may wish to use bottled lemon juice. Bottled lemon juice has a standardized level of acidity, so there'll be no question whether you've added enough.

What is the ratio for homemade jam? ›

Tips for the best homemade jam:

Jam makers suggest no more than 1 cup of sugar for each cup of fruit, or you won't be able to taste the fruit. Marisa McClellan's (from Food in Jars) favorite ratio is two parts fruit to one-part sugar.

What fruit Cannot be made into jam? ›

Both types contain fruit, fruit pulp or canned fruit and are boiled with water and a sweetening ingredient. Both must have 66% water-soluble solids. Fruit jam and fruit jam with pectin may contain a class II preservative, a pH adjusting agent or an antifoaming agent. Both types cannot contain apple or rhubarb fruit.

How do you keep fruit from separating in jam? ›

How to stop strawberry jam from separating
  1. Always use ripe fruit.
  2. Crush the berries up into very small pieces.
  3. Cook the jam the recommended amount, do not undercook it.
  4. When the jam is removed from the heat, gently stir it, off and on, for about 5 minutes and then put it into the jars to process.
Sep 29, 2017

What are the rules for making jam? ›

Jam Making Primer
  • Make your own pectin. ...
  • Source really good glass jars. ...
  • Use a big stock pot. ...
  • Try to use fruit at its peak. ...
  • There are four key elements of jam making – fruit, sugar, pectin and acid. ...
  • Don't add the sugar too soon. ...
  • Try to minimise the amount of added sugar. ...
  • Boil gently at first, then at full-bore.
Jul 10, 2009

Should you stir jam while it's boiling? ›

5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.

What ingredient thickens jam? ›

Since pectin is activated by sugar, it requires using a considerable amount of sugar to activate the pectin and set (i.e. thicken) your jam. If you try to cut back on the sugar, it won't set properly.

What makes homemade jam thicker? ›

While you can simply reduce the jam to your liking, you can also add commercial pectin or chia seeds to the reducing jam to guarantee thickening.

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