Of all the jams and jellies I’ve made through the years, this is the most requested and no holiday gift basket from our home is complete without it. Fondly known as Christmas Jam, it is a delightful combination of strawberries and cranberries, creating a surprising dance of flavors – both sweet and tart!
It’s divine served as a condiment on a roasted turkey sandwich and on a cheese board, it pairs beautifully with Saint-André, a divine French triple crème cow’s milk cheese. But the flavor profile of this unique jam makes it utterly perfect for topping a hot biscuit.
Even if you’re a novice in making jams this one is surprisingly easy. You can keep the ingredients on hand, using frozen strawberries and frozen cranberries. The jam is set using liquid pectin, which has a fairly long shelf life so I almost always have a box or two on hand for any jam emergency!
And add a pat of butter to manage any foam that tries to develop when making jams and preserves.
Before you start, have your canning jars and lids washed and prepped. Then they’re ready to fill as soon your jam is cooked.
This batch makes about 7 half-pint jars so start your list of recipients!
Christmas Jam
1 bag fresh or frozen cranberries, 12-ounces, rinsed, sorted and coarsely chopped
2 bags frozen strawberries, 10-ounces each, slightly thawed and coarsely chopped
4 cups sugar
1 teaspoon butter
1 package liquid pectin, 3-ounces
In a large, heavy stockpot or kettle add the chopped cranberries, the chopped strawberries, sugar and butter.
Cook over medium-low heat until the sugar has melted, about 20 minutes.
Raise the heat to medium and bring the jam to a boil and boil for 1 minute. Add the liquid pectin, stirring thoroughly into the jam.
Continue cooking and bring the jam back to a boil; boil 1 additional minute. Ladle the jam into clean jars and either refrigerate or process in a water bath.
Makes about 6 to 7 half-pints.
Christmas Jam
Equipment
- Large, heavy stockpot or kettle
- Canning jars, 6 to 7 half-pint in size or other heatproof containers
Ingredients
- 1 bag fresh or frozen cranberries, 12-ounces, rinsed, sorted and coarsely chopped
- 2 bags frozen strawberries, 10-ounces each, slightly thawed and coarsely chopped
- 4 cups sugar
- 1 teaspoon butter
- 1 package liquid pectin, 3-ounces
Instructions
- In a large, heavy stockpot or kettle add the chopped cranberries, the chopped strawberries, sugar and butter. Cook over medium-low heat until the sugar has melted, about 20 minutes.
- Raise the heat to medium and bring the jam to a boil and boil for 1 minute. Add the liquid pectin, stirring thoroughly into the jam.
- Continue cooking and bring the jam back to a boil, and boil 1 additional minute.
- Ladle the jam into clean jars and either refrigerate or process in a water bath.
