Christmas Jam

Name: Christmas Jam
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 14 half-pints.
Ingredients: 1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled; 1 pound fresh or frozen cranberries, thawed; 5 pounds sugar; 2 pouches (3 ounces each) liquid fruit pectin

I have a passion for cooking, and it's probably my grandmother I can thank for it. She was a marvelous cook who could really stretch a food dollar. —Jo Talvacchia, Lanoka Harbor, New Jersey

Ingredients

1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries, thawed
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin

Directions

Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat.
Cool for 5 minutes; skim off foam. Carefully ladle hot mixture 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.

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.

Nutrition Facts

2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.

Originally published as Christmas Jam in Country Woman July/August 1994

Reviews

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Average Rating:

_nlfPA

Feb 18, 2018

This is a wonderful jam and I make it during the year, not just at Christmas. I freeze bags of fresh cranberries so I can make it anytime.
dianethorsen

Jan 5, 2017

Made this as Christmas gifts. Turned out perfect and tastes delicious!
Nutty

Nov 24, 2016

To "Nancy" who reviewed this recipe on Nov 14, 2016 - Sorry to hear that u ruined ur mixer by trying to grind FROZEN cranberries, however the recipe clearly states "1 pound fresh or frozen cranberries, THAWED!!!"
Nancy

Nov 14, 2016

I just ruined my kitchen ade mixer because of this recipe! Don't try the frozen cranberries through the grinder! I'm not happy!
Mone

Oct 15, 2016

Definitely a five star recipe. Love love love the taste of this jam especially on Crackers with Mascarpone cheese. So delicious. Thank you!
krucook

Sep 18, 2015

I make this every Christmas since the recipe appeared in the magazine as a winner. It's also great as an icecream topping, so I'm told. My friends and family absolutely love it. Thanks.
Jenny Schmitz

Oct 26, 2014

I felt I had to mention something about how some people were saying they didn't can this, just got the jars hot and put the lids on. The purpose of canning would be to kill mold spores or other bad things, and also to expel the air so a vacuum is created. If something was just put in hot jars with a lid put on, it might seal but there is still air in the jar and bad stuff could grow in there. If you don't want to can it for whatever reason, you could freeze it or keep it in the fridge, but it's risky to just leave it on the shelf without properly canning it.
Sillyman1

Mar 29, 2014

I really wanted to make this recipe as directed, but could not find any cranberries as they were not in season, but I had a bunch of strawberries that had to be used. Thus, I substituted blueberries for the cranberries. Cut back the sugar to 4 lbs, added 1 tsp lemon juice and 1 tsp orange flavoring. The results were outstanding. I look forward to making this recipe when I can find cranberries.
KarenLiz

Sep 18, 2013

This is probably my most favorite of all my jam recipes. Deliciously sweet and tart. I freeze cranberries when they are in stores during the holidays and then make this jam when strawberries are in season.
Gardener88

Aug 6, 2013

I have been making this jam since 1994. I love, love, LOVE it! Its one of my favorite jams! In my top three favorite!