This Christmas jam recipe is your secret weapon for effortless holiday gifting and festive brunch spreads, bursting with the warming spices and vibrant fruits that define the season. Discover how to easily create this delicious and versatile condiment to elevate your holiday celebrations.
Key Ingredients for Christmas Jam
1.5 kg mixed berries (such as cranberries, raspberries, and blueberries, fresh or frozen)
2 large oranges, zested and juiced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch of salt
1 kg granulated sugar
Juice of 1/2 lemon
How to Make Christmas Jam
Experience the magic of creating your own homemade Christmas jam, a treat that’s incredibly simple to make yet delivers a profoundly satisfying taste experience that will delight your senses. This recipe, with its rich texture and delightful balance of sweet and tart, requires minimal preparation for maximum enjoyment. Get ready to fill your kitchen with the comforting aromas of Christmas in under an hour of active cooking time!
Step-by-Step Instructions
- Prepare the Fruit: If using fresh berries, rinse them thoroughly. If using frozen berries, you can generally use them directly from the bag without thawing. Place all the mixed berries into a large, heavy-bottomed saucepan.
- Add Citrus and Spices: Add the finely grated zest of both oranges and their freshly squeezed juice to the saucepan. Follow this with the ground cinnamon, cloves, nutmeg, allspice, and a generous pinch of salt. Stir everything together to ensure the spices are evenly distributed amongst the fruit.
- Initial Cooking: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 10-15 minutes, or until the berries have begun to break down and release their juices. You can gently mash some of the berries with the back of your spoon to speed up this process.
- Incorporate Sugar: Add the granulated sugar to the saucepan. Stir continuously until the sugar has completely dissolved into the fruit mixture. This is a crucial step to prevent graininess in your jam.
- Boil and Thicken: Once the sugar is dissolved, increase the heat to high and bring the jam to a rolling boil. Be sure to stir frequently to prevent sticking and burning, especially as the jam begins to thicken. A rolling boil is one that cannot be stirred down.
- The Set Point Test: Continue to boil the jam for approximately 20-30 minutes. To test if the jam has reached its setting point, place a small saucer in the freezer before you start boiling. After about 20 minutes of boiling, spoon a little jam onto the cold saucer. Let it sit for about 30 seconds, then push it gently with your finger. If the surface wrinkles, the jam is ready. If it remains liquid, continue boiling for another 5 minutes and test again.
- Add Lemon Juice: Once the jam has reached its setting point, remove the saucepan from the heat. Stir in the juice of half a lemon. The lemon juice not only adds a bright, fresh note but also helps to activate the pectin in the fruit, aiding in the set.
- Skim and Jar: Skim off any foam that has risen to the surface of the jam. This will give your Christmas jam a clearer, more professional appearance. Carefully ladle the hot jam into clean, sterilized jars. Sterilize jars by washing them in hot, soapy water, rinsing them, and then placing them in a preheated oven at 130°C (265°F) for at least 15 minutes.
- Seal the Jars: Ensure you leave about 1/4 inch (0.5 cm) of headspace at the top of each jar. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the sterilized lids onto the jars and screw on the bands until fingertip tight.
- Cool and Store: Let the jars cool completely on a wire rack at room temperature. As the jam cools, you should hear a “ping” as the lids seal tightly. Once cooled, check the seals; if a lid has not sealed, refrigerate that jar immediately. Store sealed jars in a cool, dark place.
Why You’ll Love This Christmas Jam
You will adore this Christmas jam not just for its vibrant, jewel-toned appearance and deeply satisfying fruity flavor, but also for the incredible value it offers. Making this jam at home is a budget-friendly alternative to store-bought versions, allowing you to create a gourmet condiment without the premium price tag. The festive blend of spices and the tartness of the berries, perfectly balanced with just the right amount of sweetness, creates a taste sensation akin to a classic cranberry sauce but with a richer, more complex profile.
Imagine spreading this fragrant Christmas jam on warm toast, dolloping it onto scones, or even using it as a glaze for roasted meats. Its versatility makes it an indispensable part of your holiday repertoire. Don’t miss out on the joy of creating this delightful preserve; it’s the perfect way to infuse your holidays with homemade goodness and share a piece of edible cheer. Give this Christmas jam a try – your taste buds (and your gift recipients!) will thank you.
Storing and Reheating Tips
- Refrigeration: Properly sealed jars of this Christmas jam will typically last for up to 1 year when stored in a cool, dark place. Once opened, refrigerate the jam and consume it within 3-4 weeks for optimal freshness.
- Freezing: While jam is generally shelf-stable when properly canned, freezing is an excellent option if you have surplus or if you’re unsure about the sterilization process for canning. Allow the jam to cool completely. Transfer it to freezer-safe containers, leaving about 1 inch of headspace for expansion, and freeze for up to 6 months. Thaw overnight in the refrigerator before using.
Final Thoughts
This Christmas jam is your gateway to bringing the cozy, spiced essence of the holidays straight into your kitchen. Encourage yourself to try this simple yet utterly rewarding recipe, and embrace the joy of homemade holiday cheer.
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Christmas Jam
Ingredients
Equipment
Method
- If using fresh berries, rinse them thoroughly. If using frozen berries, you can generally use them directly from the bag without thawing. Place all the mixed berries into a large, heavy-bottomed saucepan.1.5 kg mixed berries (such as cranberries, raspberries, and blueberries, fresh or frozen)
- Add the finely grated zest of both oranges and their freshly squeezed juice to the saucepan. Follow this with the ground cinnamon, cloves, nutmeg, allspice, and a generous pinch of salt. Stir everything together to ensure the spices are evenly distributed amongst the fruit.2 large oranges, zested and juiced, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, pinch salt
- Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 10-15 minutes, or until the berries have begun to break down and release their juices. You can gently mash some of the berries with the back of your spoon to speed up this process.1.5 kg mixed berries (such as cranberries, raspberries, and blueberries, fresh or frozen)
- Add the granulated sugar to the saucepan. Stir continuously until the sugar has completely dissolved into the fruit mixture. This is a crucial step to prevent graininess in your jam.1 kg granulated sugar
- Once the sugar is dissolved, increase the heat to high and bring the jam to a rolling boil. Be sure to stir frequently to prevent sticking and burning, especially as the jam begins to thicken. A rolling boil is one that cannot be stirred down.
- Continue to boil the jam for approximately 20-30 minutes. To test if the jam has reached its setting point, place a small saucer in the freezer before you start boiling. After about 20 minutes of boiling, spoon a little jam onto the cold saucer. Let it sit for about 30 seconds, then push it gently with your finger. If the surface wrinkles, the jam is ready. If it remains liquid, continue boiling for another 5 minutes and test again.
- Once the jam has reached its setting point, remove the saucepan from the heat. Stir in the juice of half a lemon. The lemon juice not only adds a bright, fresh note but also helps to activate the pectin in the fruit, aiding in the set.1/2 lemon lemon juice
- Skim off any foam that has risen to the surface of the jam. This will give your Christmas jam a clearer, more professional appearance. Carefully ladle the hot jam into clean, sterilized jars. Sterilize jars by washing them in hot, soapy water, rinsing them, and then placing them in a preheated oven at 130°C (265°F) for at least 15 minutes.
- Ensure you leave about 1/4 inch (0.5 cm) of headspace at the top of each jar. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the sterilized lids onto the jars and screw on the bands until fingertip tight.
- Let the jars cool completely on a wire rack at room temperature. As the jam cools, you should hear a “ping” as the lids seal tightly. Once cooled, check the seals; if a lid has not sealed, refrigerate that jar immediately. Store sealed jars in a cool, dark place.