Instructions
1. Prepare the Fruit: Rinse the cranberries and strawberries. If your strawberries are large, chop them into halves or quarters.
2. Simmer the Fruits: In a large saucepan, combine the cranberries, strawberries, apple juice, and the freshly squeezed juice and zest from your orange. Bring the mixture to a simmer over medium heat. Cook for 10-12 minutes, stirring occasionally, until the berries have softened and burst.
3. Create a Puree: Carefully use an immersion blender to puree the fruit mixture directly in the pot until it’s mostly smooth. (If using a standard blender, let the mixture cool slightly first, blend in batches, then return it to the pot).
4. Add Sugar & Spice: Stir the sugar, cinnamon, cloves, and nutmeg into the pureed fruit. Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly to prevent sticking.
5. Activate the Pectin: Once at a vigorous boil, stir in the entire pouch of liquid pectin. Let the jam boil hard for 1-2 full minutes, then immediately remove it from the heat.
6. Jar the Jam: Skim off any foam from the surface. Carefully ladle the hot jam into sterilized jars, leaving a ¼-inch of headspace at the top. Wipe the rims clean with a damp cloth to ensure a good seal, then place the lids and screw on the bands until fingertip-tight.
7. Process for Storage (Optional): For shelf-stable jam that lasts all year, process the filled jars in a boiling water bath for 10 minutes. Remove the jars and let them cool completely, undisturbed, for 12-24 hours. You should hear the satisfying “pop” of the lids sealing.
8. Let it Set: The jam will continue to thicken as it cools. Allow it to set for at least 4-6 hours, or preferably overnight.
Chef’s Notes & Tips
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Sweetness & Spice: Feel free to adjust the spices to your taste! You can reduce the sugar slightly, but keep in mind it may affect the jam’s set and preservation.
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Fruit Substitutions: No strawberries? Raspberries or cherries make a wonderful tangy alternative.
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No Pectin? You can make this without pectin, but it will require a longer cooking time to reduce and thicken naturally. The texture will be softer.
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Storage: Unopened, properly canned jars will last up to 1 year in a cool, dark place. Once opened, refrigerate and enjoy within 3 weeks. You can also freeze the jam in airtight containers for up to 6 months.
Ways to Enjoy Your Christmas Jam
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Breakfast Bliss: Spread on toast, swirled into yogurt, or dolloped on pancakes and scones.
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Savory Glaze: The perfect sweet-and-tangy glaze for a holiday ham, roast turkey, or baked brie.
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The Perfect Gift: Decorate with a festive ribbon and a handwritten tag for a present everyone will love.
Frequently Asked Questions
Q: How do I know if my jars have sealed properly?
A: After cooling, press down on the center of the lid. If it doesn’t flex or pop, it’s sealed. Any unsealed jars must be stored in the refrigerator.
Q: Can I use all frozen fruit?
A: Absolutely! There’s no need to thaw it first, but you may need to add a minute or two to the initial cooking time.
Q: My jam is too runny. What can I do?
A: Don’t worry! If it hasn’t set after cooling, simply pour it back into the pot, add another tablespoon of lemon juice, bring it back to a boil for 1-2 minutes, and re-jar it. The acidity can help the pectin set.
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