I love the flavors and scents associated with the holiday season. My mum recently purchased some Christmas Jam from a local market. We brought it home, and the flavor was interesting but didn\’t quite embody Christmastime in my opinion.
I decided to recreate the recipe but add in a blend of spices that I thought represented Christmas. The result was everything I could have hoped for, and adding the spice blend added the touch of holiday cheer that the Christmas Jam from the farmers market was missing. Since I changed the recipe up a little bit I have renamed my Christmas Jam, Jingle Jam.
Jingle Jam (Christmas Jam) is perfect to can, which makes it a fantastic and thoughtful homemade Christmas gift. The longer the Christmas Jam sits, the better it tastes. Plus, nothing is better than a homemade gift during the holiday season.
You can use fresh or frozen fruit in this recipe. I actually had some strawberries from this summer left in the freezer, so I just thawed them out to make this recipe. We have a few cranberry bogs around Michigan, and we typically start to see fresh cranberries in stores come October. As I mentioned above, the longer the jam sits the better it is, therefore if you want to make it in October and give it in December that would be perfect.
Christmas Jam (Jingle Jam)
12 oz. package cranberries
16 oz strawberries smashed
1/2 cup water
1/4 teaspoon cinnamon
1/4 teaspoon allspice
4 cups sugar
1 pouch liquid fruit pectin
1/2 teaspoon butter
1. Wash jars, seals, and rings.
2. Place jars on a cookie sheet and place in the oven at 225 degrees Fahrenheit.
3. Place a large canner pot on the stove and bring it to a boil. Water should go 1.5 inches over the jars. Once boiling turn down.
4. Add enough water to a saucepan to cover seals. Once the canner is boiling you will want to bring this pot to a boil. Turn it to low and add your seals once you begin to make your jam.
5. Place cranberries in a blender and coarsely chop them. You do not want them pureed, you just want them finely chopped.
6. To a stockpot add your smashed strawberries, cranberries, and spices – stir.
7. Add water to the fruit and spice mixture.
8. Stir in the fruit pectin and 1/2 teaspoon butter (the butter reduces foaming).
9. Bring the mixture to a rolling boil over high heat, stir constantly.
10. Add sugar to the mixture. Return to a full rolling boil. Boil for 1 minute.
11. Remove from heat.
12. Skim off any foam.
13. Remove jars from the oven and ladle hot jam into the jars. Leaving 1/4-inch of headspace.
14. Wipe the rims and threads with a clean damp towel.
15. Center the lid.
16. Place ring on just finger tight.
17. Place jars into the canner, cover, and process for 10 minutes.
18. Turn off heat. Uncover canner. Allow jars to sit for 5 minutes.
19. Remove jars from the water bath and place them on a towel-lined counter.
20. Do not touch the jars. You will hear a \”pop\” as the jars seal.
21. After 24 hours check for a proper seal. If any did not seal, place in the refrigerator and use within 2 weeks.
22. Enjoy the jam or give as gifts.