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Spiced Strawberry Cranberry Christmas Jam

Close-up overhead view of a glass jar filled with vibrant, rich red christmas jam, showing visible fruit seeds.
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Make this festive strawberry and cranberry jam spiced with cinnamon. It is safe for water-bath canning and yields several half-pint jars, perfect for holiday gifts or breakfast spreads.

Ingredients

Scale
  • 2 cups fresh or frozen strawberries, halved or quartered
  • 2 cups fresh or frozen cranberries
  • 4 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare your water-bath canner and jars according to standard canning procedures. Keep jars hot.
  2. In a large, non-reactive pot, combine the strawberries, cranberries, and water. Bring the mixture to a boil over medium-high heat, stirring often.
  3. Reduce heat and simmer for 10 minutes, or until the cranberries begin to pop. Stir frequently to prevent scorching.
  4. Add the granulated sugar and lemon juice to the fruit mixture. Stir until the sugar dissolves completely.
  5. Return the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute.
  6. Remove the pot from the heat. Stir in the ground cinnamon. Skim off any foam from the surface.
  7. Ladle the hot jam into the hot canning jars, leaving 1/4 inch headspace.
  8. Wipe the rims clean, center the lids, and screw on the bands until fingertip tight.
  9. Process the jars in the boiling water bath for 10 minutes, adjusting for altitude if necessary.
  10. Remove jars and let them cool undisturbed for 12 to 24 hours. Check seals. Store sealed jars in a cool, dark place.

Notes

  • This recipe makes about 5 half-pint jars.
  • For a smoother jam, you can process the cooked fruit briefly with an immersion blender before adding sugar.
  • If you are not canning, store the cooled jam in the refrigerator and use within three weeks.

Nutrition

Find it online: https://yumdrizzle.com/christmas-jam-spiced-strawberry-cranberry-recipe/