Description

This vibrant and flavorful Christmas Jam recipe combines cranberries, raspberries, strawberries, and citrus with warm spices to create a perfect holiday spread. Made with fresh or frozen berries, orange zest and juice, lemon juice, cinnamon, nutmeg, sugar, and liquid fruit pectin, this jam offers festive color and a balanced sweet-tart taste that’s ideal for gifting or enjoying at your holiday table.

Ingredients

Scale

Fruits and Citrus

2 cups cranberries (fresh or frozen)
2 cups raspberries (fresh or frozen)
2 cups strawberries, hulled and halved (fresh or frozen)
1 medium orange, zested and juiced
1 tablespoon lemon juice

Spices and Liquids

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/2 cup water

Sweeteners and Pectin

4 cups granulated sugar
1 pouch (3 oz) liquid fruit pectin

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Instructions

Sterilize jars: Boil jars for 10 minutes or wash them on the hottest dishwasher setting. Allow to air dry completely to prevent contamination.
Combine ingredients: In a large saucepan, add cranberries, raspberries, strawberries, orange zest and juice, lemon juice, cinnamon, nutmeg, and water. This mixture forms the base of your jam.
Cook the fruit: Over medium heat, cook the mixture for 10 to 15 minutes, stirring occasionally until fruits soften and cranberries start to pop, releasing their juices.
Mash or blend: Use a potato masher to crush the fruit to your desired texture. For a smooth jam, blend the mixture instead.
Add sugar and boil: Stir in granulated sugar and bring the mixture to a full rolling boil over medium-high heat, stirring constantly to dissolve sugar and prevent burning.
Add pectin: Pour in the liquid fruit pectin and continue boiling for another 1 to 2 minutes while stirring frequently to activate gelling agents.
Test the jam: Drop a small amount onto a chilled plate, push gently after cooling for a minute; if it wrinkles, the jam is ready to jar.
Remove foam: Skim off any foam that has formed on the surface to ensure a clear and smooth jam.
Fill jars: Ladle the hot jam into sterilized jars leaving a 1/4 inch headspace, wipe rims clean, then seal with lids tightly.
Process jars: For long-term preservation, process sealed jars in a boiling water bath for 10 minutes to create a vacuum seal.
Cool and store: Let jars sit undisturbed for 12 to 24 hours to cool and set. Label your jars and store in a cool, dark place.
Use after opening: Refrigerate opened jam and consume within 3 to 4 weeks for best quality.

Notes

Sterilizing jars properly is crucial to prevent spoilage.
Using frozen berries is acceptable and convenient, just adjust cooking time if needed.
Adjust mashing or blending based on your preferred jam texture — chunky or smooth.
Foam on jam surface is normal and should be skimmed off to improve appearance and texture.
Ensure a rolling boil when adding sugar and pectin for proper gel formation.
Water bath processing is essential for shelf stability if you plan to store jam long-term.
Label jars with date to track freshness.
Once opened, always refrigerate and consume jam within a month to ensure safety and flavor.