Christmas Jam for Canning
A winter canning project to make your kitchen warm and cozy. This is lovely on homemade biscuits and also makes a beautiful gift.
Servings: 8 half-pints
Equipment
- 8 half-pint canning jars (with lids and bands)
- Large pot (for water bath canning)
- Canning funnel
- Ladle
- Jar lifter
- Bubble remover/headspace tool
- Clean cloth
- Kitchen timer
Ingredients
- 40 ounces frozen unsweetened strawberries, crushed (fresh is fine but usually more expensive)
- 1 pound fresh cranberries
- zest from 2 oranges (about 2 tablespoons)
- ¼ cup bottled lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 5 pounds granulated sugar
- 2 3 ounce pouches liquid fruit pectin
Instructions
- Prepare the equipment. Wash the jars, lids, and bands in hot, soapy water. Then, rinse them thoroughly and keep the jars warm to prevent cracking with hot jam. To prepare your water bath canner, fill it halfway with water and bring it to a simmer. Set up your workspace with all the necessary tools for easy access.
- Combine the fruits and juice. Combine the crushed strawberries, cranberries, and lemon juice in a large, deep stainless steel saucepan. Then, add the orange zest, cinnamon, and cloves, stirring until the mixture is well combined and evenly coated with spices.
- Add the sugar and pectin. Add the sugar and both pouches of pectin all at once to the fruit mixture, stirring well to prevent clumping. Bring the mixture to a full rolling boil (bubbling vigorously across the surface) and boil hard for 1 minute, stirring constantly to prevent sticking.
- Skim the foam. Remove the pan from heat and use a metal spoon to skim off any foam that has formed on the surface. Doing this will help make sure a smoother jam texture.
- Fill the jars. Carefully ladle the hot jam into prepared jars, leaving a 1/4-inch headspace at the top. Use a bubble remover tool to release any trapped air bubbles, then re-check the headspace, adjusting if necessary. Then, wipe the rims of the jars with a clean cloth to remove any residue, place the lids on the jars, and screw on the bands to fingertip-tight.
- Process the jars. Place the filled jars in the canner, making sure they are completely covered with water by at least 1 inch. Then, cover the canner and bring the water to a gentle, steady boil. Next, process the jars for 10 minutes, adjusting for altitude if necessary. Once done, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
- Cool down. Using a jar lifter, carefully remove the jars from the canner and place them on a kitchen towel, spaced slightly apart. Let the jars cool undisturbed for 12-24 hours to make sure proper sealing.
- Check seals. After 24 hours, check each jar’s seal by pressing down on the center of the lid. If the lid doesn’t pop back, the jar is properly sealed. Label your jars with the contents and the date, then store them in a cool, dark place.
Notes
Check the cranberries and strawberries and sort them out. Throw away any that are bruised or have mold.
Follow the recipe closely. The sugar in the jam isn’t just for sweetness; it also helps preserve the jam.
Before cooking, measure the sugar, spices, and pectin. This way, you can add them when needed without rushing and risking a boil-over.
Removing foam helps your jam look nice and clear.
So many red jams can all look alike, so label and date each jar. This way, you’ll know what’s inside when you return to it later.