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Holiday Cranberry Jam Recipe
Holiday Cranberry Jam Recipe photo by Taste of Home

Holiday Cranberry Jam Recipe

Publisher Photo
This cranberry jam is one I make at Christmas for family and friends. I especially like serving it for brunch, along with muffins or toast and fruit. —Sandee Berg, Fort Saskatchewan, Alberta
TOTAL TIME: Prep: 20 min. Process: 10 min.
MAKES:40 servings
TOTAL TIME: Prep: 20 min. Process: 10 min.
MAKES: 40 servings

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1 medium orange, peeled and broken into sections
  • 1 carton (16 ounces) frozen sliced strawberries, thawed
  • 3 cups sugar
  • 1 pouch (3 ounces) liquid fruit pectin

Nutritional Facts

1 serving (2 tablespoons) equals 66 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 17 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
  2. Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 5 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Holiday Cranberry Jam in Country Woman September/October 1992, p33

Nutritional Facts

1 serving (2 tablespoons) equals 66 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 17 g carbohydrate, 1 g fiber, trace protein.

Reviews for Holiday Cranberry Jam

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 29, 2013

I had the same problem with it not setting up. In other jam recipes you usually bring the fruit to a full rolling boil after you add the pectin and boil for a minute. I emptied all my jars and brought it back to a boil and add about a tsp of powder pectin and boiled another minute, This helped and it set up better. Next time I make it, I will boil it for a minute after I add the pectin and then ladle it into jars. Otherwise it was really good.

MY REVIEW
Reviewed Jul. 11, 2013

Does this use frozen strawberries with or without sugar added?

MY REVIEW
Reviewed Dec. 13, 2010

It tastes wonderful, however it didn't jell. The small amount left over and poured into a dish not processed ,did jell. Could the processing in the boiling water bath have anything to do with the problem ? I really wanted to make this for gifts ! What is processed & in the jars, is to watery. Any suggestions ???

MY REVIEW
Reviewed Mar. 27, 2010

This one of my favorites now and believe me I make and have tried alot of jam recipes--and this one is a must do

MY REVIEW
Reviewed Oct. 13, 2009

I made and canned this jam and gave it out as part of homemade Christmas gifts last year. My family loved it!

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