Introduction

Celebrate the season with this Festive Christmas Jam featuring a delightful hint of ginger. Bursting with cranberries, strawberries, and warm spices, it’s perfect for holiday breakfasts or gifting to loved ones.

Ingredients

2 cups fresh cranberries
2 cups fresh strawberries, hulled and sliced
1 large apple, peeled, cored, and diced
Zest and juice of 1 large orange
1 tablespoon fresh ginger, grated
4 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 pouch (3 oz) liquid fruit pectin
1/2 cup water

Instructions

Step 1: In a large saucepan, combine cranberries, strawberries, and diced apple. Add the orange zest, orange juice, and grated ginger. Pour in 1/2 cup of water to prevent sticking. Stir the mixture over medium-high heat until it comes to a boil.
Step 2: Reduce heat to medium and let the fruits simmer for 15 minutes. Stir occasionally until the cranberries pop and the fruits are tender.
Step 3: Remove the saucepan from heat. Use an immersion blender or potato masher to achieve your desired consistency—smooth or slightly chunky.
Step 4: Return the saucepan to medium heat. Stir in 4 cups of granulated sugar until fully dissolved. Add ground cinnamon, nutmeg, and cloves. Bring the mixture back to a rolling boil.
Step 5: Stir in the liquid fruit pectin quickly and return to a full boil. Boil hard for 1 minute, stirring constantly to prevent sticking.
Step 6: Perform a gel test by placing a small spoonful of jam on a chilled plate. Allow it to cool for a minute, then push it with your finger. If it wrinkles slightly, the jam is ready. If not, boil for an additional minute and retest.
Step 7: Skim off any foam from the surface of the jam. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean with a damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until fingertip-tight.
Step 8: Place the filled jars into a water bath canner with boiling water. Ensure the water covers the jars by at least 1 inch. Process the jars for 10 minutes (adjust for altitude if necessary).
Step 9: Carefully remove the jars using a jar lifter and place them on a towel-lined surface. Let them cool undisturbed for 12-24 hours. Check the seals by pressing down on the center of each lid—if it doesn’t pop back, the seal is good.
Step 10: Label the jars with the date and store them in a cool, dark place for up to 1 year.

Tips & Variations

For a smoother jam, use an immersion blender until fully pureed; for more texture, mash the fruit lightly.
If you prefer a spicier kick, increase the grated ginger to 1 1/2 tablespoons.
Try substituting the apple with pears for a slightly different flavor profile.
Use low-sugar pectin if you want to reduce sweetness; adjust sugar accordingly.

Storage

Store the sealed jars in a cool, dark place for up to 1 year. Once opened, keep the jam refrigerated and consume within 3 weeks for best flavor. To reheat, warm gently in a saucepan or microwave, stirring occasionally.

How to Serve

The image shows a white plate with two slices of golden-brown toast stacked slightly on top of each other, the top slice having a lighter, fluffy texture with a glisten suggesting butter spread. To the left, a white cup filled with dark coffee sits on a matching saucer. To the right of the plate, there is a clear glass jar filled with bright red jam with a silver spoon inside. In the background, a white vase with green and red holly leaves adds a holiday touch. All items are placed on a table with a white marbled texture, bathed in soft natural light coming from a nearby window. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Yes, frozen cranberries and strawberries work well. Thaw and drain excess liquid before starting to avoid a watery jam.

How do I know when the jam has set properly?

The gel test is a reliable method: place a spoonful of jam on a chilled plate, let it cool, then push it with your finger. If it wrinkles, it’s ready. If not, continue boiling and test again.