Christmas Jam

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the jars and lids: Start by sterilizing your jars and lids according to proper canning practices. This step is crucial to ensure the freshness and longevity of your Christmas jam. 2. Prepare the fruit: In a large saucepan, combine the cranberries, strawberries, orange zest, and orange juice. Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 15 minutes, or until the fruit has softened and released its juices. 3. Add the sugar and spices: Stir in the granulated sugar, cinnamon, nutmeg, and cloves. Continue to cook the mixture, stirring frequently, until the sugar has completely dissolved. 4. Incorporate the pectin: Sprinkle the powdered fruit pectin evenly over the fruit mixture while stirring continuously. This will help the jam achieve its desired gel-like consistency. Continue to cook the jam for an additional 10 minutes, stirring occasionally to prevent sticking. 5. Test for gel stage: To check if the jam has reached the desired gel stage, place a small amount on a chilled plate and allow it to cool for a few minutes. If the jam thickens and holds its shape when pushed with a spoon, it has reached the gel stage. If not, continue cooking for a few more minutes and repeat the test. 6. Fill the jars: Carefully ladle the hot Christmas jam into the prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars to remove any spills or residue, then place the lids on top and seal them tightly. 7. Process the jars: Submerge the filled jars in a boiling water bath, making sure they are fully covered with water. Process for about 10 minutes to create a proper seal and ensure the jam is safely preserved. 8. Cool and store: Once the processing time is complete, carefully remove the jars from the water bath and place them on a towel-lined surface. Allow the jars to cool undisturbed for several hours. As they cool, you may hear the satisfying "pop" of the lids, indicating a successful seal. Store the cooled jars in a cool, dark place for up to one year.

Step 2

2. Prepare the fruit: In a large saucepan, combine the cranberries, strawberries, orange zest, and orange juice. Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 15 minutes, or until the fruit has softened and released its juices.

Step 3

3. Add the sugar and spices: Stir in the granulated sugar, cinnamon, nutmeg, and cloves. Continue to cook the mixture, stirring frequently, until the sugar has completely dissolved.

Step 4

4. Incorporate the pectin: Sprinkle the powdered fruit pectin evenly over the fruit mixture while stirring continuously. This will help the jam achieve its desired gel-like consistency. Continue to cook the jam for an additional 10 minutes, stirring occasionally to prevent sticking.

Step 5

5. Test for gel stage: To check if the jam has reached the desired gel stage, place a small amount on a chilled plate and allow it to cool for a few minutes. If the jam thickens and holds its shape when pushed with a spoon, it has reached the gel stage. If not, continue cooking for a few more minutes and repeat the test.

Step 6

6. Fill the jars: Carefully ladle the hot Christmas jam into the prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars to remove any spills or residue, then place the lids on top and seal them tightly.

Step 7

7. Process the jars: Submerge the filled jars in a boiling water bath, making sure they are fully covered with water. Process for about 10 minutes to create a proper seal and ensure the jam is safely preserved.

Step 8

8. Cool and store: Once the processing time is complete, carefully remove the jars from the water bath and place them on a towel-lined surface. Allow the jars to cool undisturbed for several hours. As they cool, you may hear the satisfying "pop" of the lids, indicating a successful seal. Store the cooled jars in a cool, dark place for up to one year.