Cranberry - Strawberry Jam aka Christmas Jam

A festive holiday jam perfectly sweet with a touch of tartness from fresh cranberries and frozen strawberries. 
I know it seems odd to post a Christmas recipe at the end of February, but this jam recipe is too good not to share. I made this jam back in January and I'm just now getting around to posting the recipe. I was sick the entire month of December with bronchitis, so I wasn't able to do too much of anything.  

All I could do was rest, so everything else was pretty much put on hold. No holiday shopping, no cooking, no baking or candy making. When I finally felt back to myself Christmas came and went. Even though Christmas was over I did manage to bake up a few holiday sweets and treats for my family.  

I canning homemade jams, jellies, fruit butters and preserves. Strawberry Jam is my family's favorite, but this Cranberry - Strawberry Jam aka Christmas Jam comes in a close second. If you've not familiar with Christmas Jam it's a sweet-tart jam packed full of fresh cranberries, strawberries, oranges and spices. 

This jam is simple to make and perfect for canning so you can enjoy the flavors throughout the year. I was lucky enough to have a few bags of cranberries in my freezer so I was able to make this Christmas jam after the holidays. Maybe you have some cranberries stored in your freezer? If so, you definitely need to make this jam.  

These are the ingredients you'll need: fresh cranberries, frozen strawberries, one orange, cane sugar or (granulated sugar), water, cinnamon and liquid fruit pectin (not pictured). 

Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped. Add the chopped cranberries, strawberries, orange zest and cinnamon to a large pot. 

Using a potato masher, mash the fruit mixture as best as you can. Add the pectin and water, mix until combines. Cook for 2 minutes over low heat, stirring constantly. Increase the heat to med-high and bring the mixture to a full rolling boil (one that cannot be stirred down). 

Add sugar and mix until blended. Cook for 2 minutes over low heat, stirring constantly. 

Increase heat to med-high and bring the mixture to a full rolling boil. Return the mixture to a full rolling boil, reduce heat and simmer until the mixture reaches 220 degrees on a candy  thermometer (be patient).


Immediately ladle the mixture into sterilized half pint mason jars.

Wipe the rims of the jars with a damp cloth. Place lids on jars and screw the bands on just until snug. 


Place the filled jars into a hot water bath canner (making sure the water covers the jars) and process the jars  in a boiling water bath for 10 minutes. 

Remove jars and cool on a towel on the counter. Listen for the jars to pop and check to make sure all the jars have sealed by pressing down on the lid of the jar. Store jars in cool dry place for up to 6 months. 



Yield: 6 - 8 half pints
Author: Tina Butler | Mommy's Kitchen
Cranberry Strawberry Jam aka Christmas Jam

Cranberry Strawberry Jam aka Christmas Jam

A festive holiday jam perfectly sweet with a touch of tartness from fresh cranberries and frozen strawberries.
Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

Ingredients

  • 3 cups fresh cranberries
  • 1 orange, peeled, sectioned and seeded
  • 1 teaspoon orange zest (from orange peel)
  • 1 (16 ounce) package frozen strawberries, slightly thawed
  • 1/4 - teaspoon cinnamon
  • 1 (3 ounce) pouch liquid fruit pectin
  • 1/2 cup water
  • 4 cups cane or granulated sugar (prefer cane sugar)
  • 8 (8 ounce) jelly jars, rings and lids (cleaned and sterilized)

Instructions

  1. Wash jars, lids and rings. Fill jars about 2/3 full of water and place in a water bath canner.
  2. Fill with water and place on stove top over med-high heat to sterilize jars.
  3. Place the lids in a small pot or bowl and cover with boiling water while you prepare the jam.
  4. Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped.
  5. Add the chopped cranberries, frozen strawberries, orange zest and cinnamon to a large pot. Using a potato masher, mash the mixture as best as you can.
  6. Add the pectin and water, mix until blended. Cook for 2 minutes over low heat, stirring constantly.
  7. Increase heat to med-high and bring the mixture to a full rolling boil.
  8. Stir in the sugar and mix. Return the mixture to a full rolling boil (one that cannot be stirred down), reduce heat to a simmer.
  9. Simmer the jam mixture until it reaches 220 degrees on a thermometer (be patient). 
  10. Immediately ladle the mixture into hot sterilized half pint mason jars. Wipe the rims of the jars with a damp cloth. Place lids on jars and screw the bands on just until snug.
  11. Place the filled jars into a hot water bath canner (making sure the water covers the jars) and process the jars for 10 minutes.
  12. Remove jars and cool on a towel on the counter. Listen for the jars to pop and check to make sure all the jars have sealed by pressing down on the lid of the jar.
  13. Store jars in cool dry place for up to 1 year.

Notes:

220 degrees is the setting point, so it could take a bit to come to temperature, so be patient.

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adapted from: Genius Kitchen




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11 comments

This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
Colleen said…
I had every intention of making this last Christmas but just never got the job done, so my packages of cranberries are still in the freezer.
Hoping to get this made before gardening season begins.

(personal note) I know we needed rain but it can stop anytime now as it has been raining non stop since Sat and according to forecast; have showers through next Wed. Our back yard is one muddy mess due to the fact we had to have new septic system put in.

Take care Tina and enjoy your week and have a wonderful weekend.
Thanks 4 this jam recipe.
Tina Butler said…
Oh goodness Colleen stay dry. It's been raining non stop here as well. Leave it to Texas to always get our much needed rain at one time. Our ground is so saturated that I'm not sure how much more water it can hold. I hope you get a chance to make this jam. I am going to make it again because we are down to just 2 jars out of the 8 :)
This jam looks so great! Thank you for the recipe! Gotta spend this weekend to try it.
instagram viewer
Anonymous said…
I just made this jam and my family is in love with it!!!
Amy said…
May I use Monk fruit instead of sugar?
Jaeger said…
I made two batches of this yesterday and it turned out fantastic. I used cane sugar since I've had bad luck using Kroger/Walmart brand granulated sugar.
Anonymous said…
Can this be doubled?
Tina Butler said…
I have personally never doubled this recipe, so I am not sure. I have doubled pepper jelly recipes but that's it. All I can say is give it a try.
Oma Carla said…
How long to cook until it reaches 220? I gave up after 1 1/2 hours! Still was only around 210
Tina Butler said…
There is not an exact time on how long it takes to get to 220 degree. If you are just boiling the jam or jelly and not getting it to a actual full boil that will take longer for the moisture to evaporate. Also a wider pan is better than a taller pan to cook your jam. If it is taking that long bump up the heat a bit, because it really has to boil.