Christmas Cranberry and Strawberry Orange Jam Recipe

Introduction

This Christmas Jam blends tart cranberries with sweet strawberries and bright orange for a festive, flavorful spread. It’s perfect for gifting or enjoying at your holiday table, bringing a fresh twist to traditional jam recipes.

Ingredients

• 12 oz cranberries (one bag)
• 1 lb strawberries
• Zest and chopped fruit of one orange
• ¼ cup water (or orange juice)
• 4 cups sugar
• 1 cinnamon stick

Instructions

1. Step 1: Rinse cranberries and strawberries thoroughly. Hull and chop the strawberries, then combine them with cranberries, diced peeled orange flesh, orange zest, and orange juice in a large pot.
2. Step 2: Add the sugar and cinnamon stick. Stir the mixture over medium heat until the sugar fully dissolves, then bring it to a boil.
3. Step 3: Reduce the heat and let the jam simmer for 10–15 minutes, stirring occasionally until it thickens.
4. Step 4: Test the jam’s set by placing a spoonful on a cold plate; if it firms up, it’s ready to jar. Alternatively, use an instant-read thermometer—jam sets at 220°F at sea level, adjusting by 1°F less for every 500 feet elevation.
5. Step 5: Pour the hot jam into sterilized jars, leaving ¼ inch headspace. Cap with two-part canning lids and process in a water bath canner for 10 minutes (15 minutes if above 6,000 feet elevation).
6. Step 6: Allow jars to cool completely. Store in a cool, dark place. Properly sealed jars last 12-18 months. Refrigerate after opening. For a quick option, skip canning and store the jam in the refrigerator.

Tips & Variations

• Use orange juice instead of water for a brighter flavor boost.
• For added warmth, slip in a few whole cloves or a pinch of nutmeg with the cinnamon stick.
• If you prefer a smoother jam, lightly crush the berries before cooking.

Storage

Store properly canned and sealed jars in a cool, dark pantry for up to 18 months. Once opened, keep the jam refrigerated and consume within a few weeks. If you skip canning and refrigerate immediately, use the jam within 2-3 weeks for best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for this recipe?

Yes, frozen cranberries and strawberries can be used. Thaw them first and drain any excess liquid before cooking to maintain the right consistency.

Do I need special equipment for canning?

A water bath canner is recommended for safe home canning of jams. It ensures jars are properly sealed and the jam is shelf-stable. If you don’t have one, you can store the jam in the refrigerator instead.

Christmas Cranberry and Strawberry Orange Jam Recipe

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★★★★★

4.5 from 134 reviews

• Author: Julian
• Total Time: 40 minutes
• Yield: Approximately 20 half-pint jars (serves 20) 1x
• Diet: Vegetarian

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Description

This festive Christmas Jam blends tart cranberries, sweet strawberries, and fresh orange zest to create a vibrant, flavorful spread perfect for the holiday season. Simmered with cinnamon and sugar, this homemade jam balances sweet and tangy notes, ideal for spreading on toast, serving alongside cheeses, or gifting to loved ones.

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Ingredients

Scale 1x2x3x

Fruit Ingredients

• 12 oz cranberries (one bag)
• 1 lb strawberries, hulled and chopped
• Zest and chopped fruit of one orange

Liquid Ingredients

• ¼ cup water or orange juice

Sweeteners and Spices

• 4 cups sugar
• 1 cinnamon stick

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Instructions

1. Prepare the fruit: Rinse the cranberries and strawberries thoroughly. Hull and chop the strawberries, then combine them in a large pot along with cranberries, peeled and diced orange flesh, orange zest, and the orange juice or water.
2. Add sugar and cinnamon: Stir in the sugar and cinnamon stick. Cook over medium heat until the sugar fully dissolves, then increase heat to bring the mixture to a boil.
3. Simmer to thicken: Reduce the heat to a gentle simmer and cook for 10-15 minutes. Stir occasionally to prevent sticking and to help the jam thicken.
4. Test the set: To check if the jam has set, place a spoonful onto a cold plate; if it firms up after a minute, it is ready. Alternatively, use an instant-read thermometer—the jam should reach 220°F (218°F at 1000 feet elevation) to gel properly.
5. Jar the jam: While still hot, pour the jam into sterilized jars leaving ¼ inch headspace. Seal with two-part canning lids.
6. Process jars (optional): To preserve, process the jars in a water bath canner for 10 minutes, or 15 minutes if above 6,000 feet elevation.
7. Cool and store: Let jars cool completely before storing in a cool, dark place. Properly sealed jars last 12-18 months in the pantry. Refrigerate after opening. For refrigerator jam, skip the canning process and store the sealed jars in the fridge.

Notes

• Canning is optional; this recipe can be stored refrigerated for immediate use without processing.
• Adjust sugar amount to taste if you prefer less sweetness.
• Be mindful of altitude adjustments in boiling temperature for proper jelling.
• Use sterilized jars and lids to ensure safe preservation if canning.
• To thicken jam faster, you can simmer uncovered, stirring frequently.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Keywords: Christmas jam, cranberry jam, strawberry jam, holiday jam, homemade jam, fruit preserve, cinnamon jam