Christmas Red Jam
This festive jam combines cranberries, strawberries, and warm holiday spices. It’s perfect for spreading on toast, biscuits, or gifting during the holidays.
Ingredients
4 cups fresh or frozen cranberries
4 cups strawberries, hulled and chopped (fresh or frozen)
5 cups granulated sugar
1 package (1.75 oz/49 g) fruit pectin
1 cup apple juice
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon vanilla extract (optional)
Instructions
Sterilize your jars and lids according to safe canning guidelines.
In a large saucepan, combine the cranberries, strawberries, apple juice, and lemon juice.
Bring to a boil over medium-high heat, stirring occasionally, until the fruit softens (about 10 minutes).
Mash the fruit with a potato masher or use an immersion blender if you prefer a smoother jam.
Stir in the pectin and bring the mixture to a full rolling boil.
Add the sugar all at once and return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat and skim off any foam.
Stir in the cinnamon, cloves, and vanilla, if using.
Ladle the hot jam into sterilized jars, leaving ¼ inch (6 mm) of headspace. Wipe the rims clean and seal with lids.
Process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed), or refrigerate the jam if not canning.
Storage
Refrigerator: Up to 3 weeks.
Freezer: Up to 1 year.
Properly canned: Store in a cool, dark place for up to 12 months.
Serving Ideas
Spread on toast, biscuits, or English muffins.
Spoon over cream cheese with crackers.
Swirl into yogurt or oatmeal.
Use as a filling for thumbprint cookies or holiday pastries.
