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Spiced Strawberry Cranberry Christmas Jam

Close-up of a glass jar filled with vibrant, whole-berry christmas jam, likely cranberry or cherry.
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Make this festive strawberry and cranberry jam spiced with cinnamon. It is safe for water-bath canning and yields several half-pint jars, perfect for holiday gifts or breakfast boards.

Ingredients

Scale
  • 2 cups fresh or frozen strawberries, hulled and halved
  • 2 cups fresh or frozen cranberries
  • 4 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice

Instructions

  1. Prepare your canning equipment: sterilize jars, lids, and bands. Keep jars hot until ready to fill.
  2. Combine strawberries, cranberries, water, and lemon juice in a large, non-reactive pot. Bring the mixture to a boil over medium-high heat, stirring often.
  3. Reduce heat and simmer for 10 minutes, mashing the fruit slightly with a potato masher as it softens.
  4. Add the sugar, cinnamon, and allspice to the fruit mixture. Stir constantly until the sugar is completely dissolved.
  5. Increase the heat and bring the jam mixture to a rolling boil that cannot be stirred down. Boil hard, stirring frequently to prevent scorching, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or until it passes the plate test (a small amount dropped on a chilled plate wrinkles when pushed). This usually takes about 15 to 25 minutes after reaching a full boil.
  6. Remove the pot from the heat. Skim off any foam from the surface using a metal spoon.
  7. Carefully ladle the hot jam into the hot, sterilized jars, leaving 1/4 inch headspace.
  8. Wipe the rims clean with a damp cloth. Center the lids and screw on the bands until fingertip tight.
  9. Process the filled jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary.
  10. Remove the jars and let them cool undisturbed on a towel-lined counter for 12 to 24 hours. Check the seals; the centers of the lids should be concave. Store sealed jars in a cool, dark place.

Notes

  • For the plate test, chill a small plate in the freezer before starting. Drop a teaspoon of jam onto the cold plate and return it to the freezer for one minute. Push the jam with your finger; if it wrinkles, it is done.
  • If you are not canning, you can store this jam in airtight containers in the refrigerator for up to three weeks.
  • For a brighter flavor, use fresh lemon zest along with the juice.

Nutrition

Find it online: https://hearthbite.com/christmas-jam-recipe-spiced-cranberry/