Of course! Homemade Christmas Jam is a beautiful and delicious gift from the kitchen. It’s a festive, spiced fruit jam that captures the flavors of the season. This recipe is a classic spiced berry-cherry jam, but I’ll also include variations to make it your own.
Here is a detailed, recipe-formatted guide.
Homemade Christmas Jam
This jam is known for its deep ruby red color and warm, comforting spices. It’s perfect on toast, biscuits, scones, or as a glaze for ham or roasted meats.
Yield: About 6-7 half-pint (8 oz) jars
Prep Time: 20 minutes
Cook Time: 20-30 minutes
Processing Time: 10 minutes (for shelf-stable jars)
Ingredients
· 4 cups fresh or frozen cranberries
· 2 cups frozen dark sweet cherries (pitted)
· 1 large Granny Smith apple, peeled, cored, and finely grated
· Zest and juice of 1 large orange
· ½ cup water
· 1 package (1.75 oz / 49g) powdered fruit pectin
· ½ teaspoon butter (optional, to reduce foaming)
· 5 ½ cups granulated sugar
· 1 teaspoon ground cinnamon
· ½ teaspoon ground nutmeg
· ¼ teaspoon ground cloves
· ¼ teaspoon ground allspice
Instructions
- Prepare the Jars:
· Wash your jars, lids, and bands in hot, soapy water. Rinse well.
· Place the jars on a rack in a large boiling-water canning pot. Cover with water and bring to a simmer (180°F / 82°C). Keep them hot until ready to use.
· Place the lids in a small saucepan with hot water (not boiling, about 180°F / 82°C) to soften the sealing compound.
- Cook the Fruit:
· In a large, heavy-bottomed pot (at least 6-quart capacity), combine the cranberries, cherries, grated apple, orange zest, orange juice, and water.
· Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for about 10-15 minutes, until the cranberries have popped and the fruit is very soft.
- Add Pectin and Boil:
· Stir in the package of powdered pectin and the optional butter.
· Bring the mixture back to a full, rolling boil that cannot be stirred down.
· Add the entire amount of sugar and spices (cinnamon, nutmeg, cloves, allspice) all at once. Stir vigorously to dissolve the sugar.
- The Hard Boil:
· Return the mixture to a full, rolling boil. Boil hard for exactly 1 minute, stirring constantly. This activates the pectin.
- Test for Doneness (Optional but Recommended):
· Remove the pot from the heat. To test if the jam is set, place a small spoonful on a chilled plate. Let it sit for a minute. If it wrinkles when you push it with your finger, it’s ready. If not, return the pot to the heat and boil for another minute, then test again.
- Skim and Fill:
· Skim off any foam from the surface of the jam with a metal spoon.
· Carefully remove your hot jars from the canning pot. Using a ladle and a canning funnel, fill the hot jars with the jam, leaving ¼-inch headspace at the top.
· Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Place a lid on each jar and screw on the band until it is fingertip-tight (don’t overtighten).
- Process for Shelf Stability:
· Using a jar lifter, place the filled jars back into the canning pot with the rack, ensuring they are covered by at least 1-2 inches of water.
· Bring the water to a full boil and process (boil) the jars for 10 minutes.
· Turn off the heat and let the jars sit in the water for 5 minutes before removing them.
· Place the jars on a towel-lined counter and let them cool, undisturbed, for 12-24 hours. You should hear the satisfying “ping” of the lids sealing.
- Check, Label, and Store:
· After cooling, check that each lid has sealed by pressing down on the center. If it doesn’t flex or pop, it’s sealed. Any unsealed jars must be stored in the refrigerator and used first.
· Label your jars with the date and name. Store sealed jars in a cool, dark place for up to 1 year.
Chef’s Notes & Tips for Success:
· Why Grated Apple? The apple adds natural pectin, which helps the jam set, and its mild flavor blends perfectly without overpowering the berries.
· Pectin is Key: This is a precise science. Do not reduce the amount of sugar called for in a “classic” pectin recipe, as it is necessary for the jam to set properly. If you prefer a less sweet jam, look for a “low-sugar” or “no-sugar-needed” pectin and follow those specific instructions.
· Spice Variations: Feel free to add a star anise pod or a small piece of ginger while cooking the fruit for an extra layer of flavor. Remove them before canning.
· No-Can Option: If you don’t want to process the jars for shelf stability, you can simply pour the hot jam into clean jars, let them cool, and store them immediately in the refrigerator (for up to 1 month) or freezer (for up to 1 year).
· Gift Idea: Tie a ribbon around the jar and attach a handmade label. It’s a heartfelt and delicious homemade gift!
Enjoy making and sharing this beautiful, festive jam that truly tastes like Christmas in a jar!