How to Make Christmas Red Jam
Prepare the Fruit: Rinse the fresh cranberries thoroughly under cold water, discarding any soft or damaged berries. Pick through them carefully and remove any stems. Hull the strawberries by removing the green tops and leaves, then chop them into quarters or smaller pieces. Using fresh berries is ideal, but frozen strawberries work beautifully in this recipe too. If using frozen strawberries, there’s no need to thaw them first. The combination of tart cranberries and sweet strawberries creates the perfect flavor balance for this festive jam.
Combine Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the cranberries, chopped strawberries, and sugar. Stir everything together, ensuring the fruit is well coated with sugar. Let the mixture sit for ten to fifteen minutes at room temperature. During this resting period, the sugar will begin to draw out the natural juices from the berries, creating a syrupy liquid. This step helps the sugar dissolve more easily and prevents it from burning during cooking.
Cook the Jam: Place the pot over medium-high heat and add the lemon juice. Stir constantly as the mixture heats, helping the sugar dissolve completely. The lemon juice adds brightness and helps activate the natural pectin in the cranberries, which is what makes the jam set. Bring the mixture to a rolling boil, stirring frequently to prevent sticking and scorching on the bottom. Once boiling, reduce the heat to medium and continue cooking at a steady simmer.
As the jam cooks, the cranberries will pop and burst, releasing their pectin and juices. This usually takes about twenty to thirty minutes. Stir frequently, especially as the mixture thickens, to prevent burning. The jam will foam up during cooking, which is normal. Use a wooden spoon to stir and break up larger fruit pieces if desired. Some people prefer a chunkier jam with visible fruit pieces, while others like it smoother. For a smoother consistency, use a potato masher to break down the fruit, or carefully use an immersion blender for a few quick pulses.
Test for Doneness: To test if your jam has reached the proper consistency, place a small plate in the freezer before you start cooking. When you think the jam is ready, remove the pot from heat and place a small spoonful of jam on the cold plate. Return it to the freezer for two minutes. Run your finger through the jam; if it wrinkles and holds its shape rather than running together, it’s ready. The jam should coat the back of a spoon thickly and fall off in thick drops rather than thin drips. If it’s not ready, continue cooking for five more minutes and test again.
Jar the Jam: While the jam cooks, prepare your jars. Wash jars and lids in hot, soapy water and rinse well, or run them through the dishwasher. Keep them hot until ready to fill. Once the jam reaches the proper consistency, remove it from heat and let it sit for five minutes. This brief rest allows it to thicken slightly and helps distribute the fruit evenly when ladled into jars.
Using a canning funnel to avoid spills, carefully ladle the hot jam into the prepared jars, leaving about one-quarter inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue, which could prevent proper sealing. Place the lids on the jars and screw on the bands until fingertip-tight.
Process for Storage: For long-term storage, process the filled jars in a water bath canner for ten minutes. Place the jars on a rack in the canner, ensuring they’re covered by at least one inch of water. Bring to a boil and process for ten minutes, adjusting for altitude if necessary. Remove jars carefully and place on a towel to cool completely. You’ll hear the satisfying “pop” of the lids sealing as they cool. Properly sealed jars can be stored in a cool, dark place for up to one year.
If you plan to use the jam within a few weeks, you can skip the water bath processing. Simply let the filled jars cool completely and store them in the refrigerator for up to three weeks.
Serve: This beautiful ruby-red jam is perfect for spreading on toast, English muffins, or scones. It makes wonderful holiday gifts when packaged in decorative jars with festive ribbons. Serve it alongside cheese boards, use it as a glaze for ham or turkey, or stir it into yogurt for a festive breakfast.
Tips for Success
Don’t reduce the sugar amount, as it’s necessary for proper setting. Stir frequently to prevent burning. Use the plate test to check for proper consistency.
Storage
Processed jars store for up to one year in a cool, dark place. Once opened, refrigerate and use within three weeks.
