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Christmas Jam for Canning

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A festive, spiced jam bursting with strawberries and cranberries, perfect for gifts or holiday breakfasts.

Ingredients

Scale
  • 40 ounces frozen unsweetened strawberries, crushed
  • 1 pound fresh cranberries
  • 2 tablespoons orange zest
  • ¼ cup bottled lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 5 pounds granulated sugar
  • 2 3 ounce pouches liquid fruit pectin

Instructions

  1. Wash jars, lids, and bands in hot, soapy water.
  2. Rinse jars thoroughly.
  3. Keep jars warm to prevent cracking.
  4. Fill a water bath canner halfway with water.
  5. Bring water in canner to a simmer.
  6. Place warm jars in the canner to keep them warm.
  7. Combine crushed strawberries, cranberries, and lemon juice in a large, deep stainless steel saucepan.
  8. Add orange zest, cinnamon, and cloves to the fruit mixture.
  9. Stir until the mixture is well combined and evenly coated with spices.
  10. Add all 5 pounds of granulated sugar to the fruit mixture.
  11. Add both 3-ounce pouches of liquid pectin to the fruit mixture.
  12. Stir well to prevent clumping of sugar and pectin.
  13. Bring the mixture to a full rolling boil, bubbling vigorously across the surface.
  14. Boil hard for 1 minute, stirring constantly to prevent sticking.
  15. Remove the pan from the heat.
  16. Use a spoon to skim off any foam that has formed on the surface of the jam.
  17. Carefully ladle the hot jam into the prepared warm jars.
  18. Leave a ¼ inch headspace at the top of each jar.
  19. Use a bubble remover tool to release any trapped air bubbles.
  20. Re-check the headspace and adjust if necessary.
  21. Wipe the rims of the jars with a clean cloth to remove any residue.
  22. Place lids on the jars.
  23. Screw on the bands to fingertip-tight.
  24. Place the filled jars in the canner.
  25. Ensure jars are completely covered with water by at least 1 inch.
  26. Cover the canner.
  27. Bring the water to a gentle, steady boil.
  28. Process the jars for 10 minutes.
  29. Adjust processing time for altitude if necessary.
  30. Turn off the heat after processing.
  31. Remove the canner lid.
  32. Let the jars sit in the hot water for 5 minutes.
  33. Using a jar lifter, carefully remove the jars from the canner.
  34. Place jars on a kitchen towel, spaced slightly apart.
  35. Let the jars cool undisturbed for 12-24 hours.
  36. Check each jar’s seal after 24 hours by pressing down on the center of the lid.
  37. If the lid doesn’t pop back, the jar is properly sealed.
  38. Label your sealed jars with the contents and the date.
  39. Store sealed jars in a cool, dark place.

Notes

Always use a deep, heavy-bottomed pot to prevent scorching while boiling jam.
Precise measurement of sugar and pectin is crucial for proper set and safety in canning.
Ensure jars are warm before filling with hot jam to prevent cracking from thermal shock.
A clean jar rim is essential for a proper seal; wipe thoroughly before placing lids.
Adjust canning time for higher altitudes to ensure food safety.

Find it online: https://homecookstudio.com/christmas-jam-for-canning-2/