Homemade Christmas Jam: A Festive Cranberry-Orange Treat

Ouadie Rhabbouron

👩‍🍳 Step-by-Step Instructions

Part 1: Prepare the Jars & Lids

  1. Sterilize Jars: Wash jars and lids in hot, soapy water. Place the clean jars in your water bath canner, fill it (and the jars) with water, and bring to a simmer. Keep them hot until ready to use.

  2. Heat Lids: Place the lids in a small saucepan, cover with water, and simmer. Do not boil vigorously. Set the bands aside.

Part 2: Make the Jam

  1. Chop the Fruit: In a blender or food processor, pulse the cranberries and orange sections until coarsely chopped. Add the strawberries, orange zest, cloves, cinnamon, and allspice. Pulse until everything is finely chopped but not pureed. You want some texture.

  2. Cook the Fruit Base: Pour the fruit mixture into the large stockpot. Stir in the ½ cup of water.

  3. Activate the Pectin: Stir in the entire package of powdered fruit pectin until fully dissolved. Add the ½ teaspoon of butter to minimize foaming.

  4. Bring to a Boil: Over high heat, bring the mixture to a full, rolling boil that cannot be stirred down. Stir constantly to prevent burning.

  5. Add Sugar: Quickly stir in all the sugar at once. Return the mixture to a full, rolling boil.

  6. Boil for 1 Minute: Once at a full boil, set a timer and boil exactly for 1 minute, stirring constantly.

  7. Skim Foam: Remove the pot from the heat. Skim off any foam from the surface with a metal spoon.

Part 3: Can and Process the Jam

  1. Fill the Jars: Using a ladle and funnel, immediately fill the hot, sterilized jars with jam, leaving ¼ inch of headspace.

  2. Seal the Jars: Wipe the jar rims clean with a damp cloth. Place a lid on each jar and screw on the band until it’s fingertip tight (snug, but not forced).

  3. Process in Water Bath: Use a jar lifter to place the filled jars back into the canner, ensuring they are covered by at least 1-2 inches of water.

  4. Boil: Cover the canner and bring to a full, rolling boil. Process for 10 minutes.

  5. Cool: Turn off the heat. Remove the lid, wait 5 minutes, then remove the jars and place them on a towel-lined countertop.

  6. Test the Seal: Let the jars sit undisturbed for 12-24 hours. You should hear a « ping » as they seal. After cooling, press the center of each lid; if it doesn’t flex, it’s sealed. Any unsealed jars must be refrigerated and used first.

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