The Magic Behind This Jam
Okay, friend, let’s talk about why this Christmas Cranberry Jam is about to become your new holiday tradition. We’re not just throwing cranberries in a pot; we’re building layers of flavor. A touch of citrus brightens the cranberries’ natural tartness, while warm spices create that cozy, festive vibe we all crave during the holidays. Plus, making it yourself means you control the sweetness, so it’s perfectly tailored to your taste. It is also really nice as a homemade gift!
Gather Your Supplies
Before we dive into the cooking process, let’s make sure you have everything you need. This will make things run smoothly and keep the stress levels low.Essential Equipment
- A large, heavy-bottomed saucepan (stainless steel or enamel-coated cast iron works best)
- Wooden spoon or heat-resistant spatula
- Ladle
- Canning jars with lids and rings (or airtight containers if not canning)
- Jar lifter (if canning)
- Wide-mouth funnel (optional, but helpful)
Ingredients
Here’s the star-studded cast for our Christmas Cranberry Jam!- Cranberries: 12 ounces fresh or frozen cranberries, rinsed and sorted
- Sugar: 1 1/2 cups granulated sugar (adjust to taste)
- Orange: 1 large orange, zested and juiced
- Water: 1/2 cup water
- Cinnamon: 1 cinnamon stick
- Ginger: 1/2 teaspoon ground ginger
- Pinch of Salt: Just a pinch to balance the sweetness
- Optional additions: 1/4 cup chopped pecans or walnuts, 2 tablespoons orange liqueur (added at the end of cooking)
Step-by-Step Instructions
Ready to transform these ingredients into something amazing? Follow these simple steps, and you’ll be enjoying homemade Christmas Cranberry Jam in no time!Getting Started
- Prep the Cranberries: Rinse your cranberries thoroughly. Remove any stems or squishy berries.
- Zest and Juice the Orange: Carefully zest the orange, avoiding the bitter white pith. Then, juice the orange and set both aside.
Cooking the Jam
- Combine Ingredients: In your large saucepan, combine the cranberries, sugar, orange zest, orange juice, water, cinnamon stick, ground ginger, and salt.
- Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
- Reduce Heat and Simmer: Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, for about 15-20 minutes, or until the cranberries have burst and the jam has thickened. The jam will continue to thicken as it cools, so don’t overcook it.
- Check for Doneness: To test if the jam is ready, place a small spoonful on a chilled plate. Let it cool for a minute, then gently push it with your finger. If it wrinkles, it’s ready. If it’s still runny, continue simmering for a few more minutes.
- Remove Cinnamon Stick: Once the jam has reached the desired consistency, remove the cinnamon stick.
- Add Optional Ingredients: If using nuts or orange liqueur, stir them in now.
Canning Instructions (Optional)
If you want to preserve your Christmas Cranberry Jam for longer storage, follow these canning instructions:- Sterilize Jars: Wash your canning jars, lids, and rings in hot, soapy water. Rinse well. Place the jars in a large pot of boiling water for 10 minutes to sterilize them. Keep the jars hot until ready to use. Sterilize the lids in a separate small saucepan of simmering water.
- Fill Jars: Using a ladle and a wide-mouth funnel (if using), carefully fill the hot jars with the hot jam, leaving 1/4 inch headspace at the top.
- Remove Air Bubbles: Gently tap the jars on the counter to release any air bubbles. You can also use a non-metallic spatula or bubble remover to release trapped air.
- Wipe Jar Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spills.
- Place Lids and Rings: Place the lids on the jars and screw on the rings until fingertip tight (not too tight).
- Process in Boiling Water Bath: Carefully lower the jars into a boiling water bath canner, ensuring that the water covers the jars by at least 1 inch. Bring the water to a rolling boil and process for 10 minutes.
- Cool and Check Seals: Turn off the heat and let the jars sit in the water for 5 minutes. Then, carefully remove the jars using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a “popping” sound as the lids seal. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If the lid flexes, it’s not sealed and should be refrigerated and used within a few weeks.
Troubleshooting Tips
Sometimes, even the best-laid plans can go awry. Here are a few common issues and how to fix them:- Jam is too runny: Continue simmering the jam for a few more minutes, testing for doneness every couple of minutes.
- Jam is too thick: Add a tablespoon or two of water or orange juice and stir well.
- Jam is too tart: Add a little more sugar, a tablespoon at a time, until you reach your desired sweetness.
- Jam is too sweet: Add a squeeze of lemon juice or a pinch more salt to balance the flavors.
- Jam is sticking to the pot: Make sure you’re using a heavy-bottomed saucepan and stirring frequently. If it’s still sticking, reduce the heat slightly.
Creative Variations
Want to put your own spin on this classic recipe? Here are a few ideas:- Spiced Cranberry Jam: Add a pinch of ground cloves, allspice, or nutmeg for extra warmth.
- Cranberry Apple Jam: Add 1 cup of peeled and chopped apples to the cranberries.
- Cranberry Raspberry Jam: Replace half of the cranberries with fresh or frozen raspberries.
- Cranberry Jalapeño Jam: Add 1-2 finely chopped jalapeños (seeds removed for less heat) for a sweet and spicy kick.
- Cranberry Orange and Ginger Jam: Increase the amount of ginger and add some finely grated fresh ginger for a brighter, spicier flavor.
Serving Suggestions
Now for the best part: enjoying your homemade Christmas Cranberry Jam! Here are some delicious ways to serve it:- Spread it on toast, scones, or Christmas Eggnog Bread.
- Serve it as a condiment with roasted turkey, chicken, or pork.
- Use it as a filling for thumbprint cookies or mini tarts.
- Stir it into yogurt or oatmeal.
- Serve it with a cheese board.
- Use it as a glaze for baked brie.
- Swirl it into your favorite Christmas Eggnog Bread recipe before baking.
- Serve a small bowl of it alongside a mug of Cranberry Orange Whiskey Sour during your holiday celebrations.
Storage Instructions
- Canned Jam: Properly canned jam will last for at least 1 year in a cool, dark place.
- Uncanned Jam: Store uncanned jam in an airtight container in the refrigerator for up to 2 weeks.
- Freezing Jam: You can also freeze jam for up to 3 months. Thaw it in the refrigerator before using.
More Holiday Goodies
While you’re in the holiday spirit, why not try some of these other festive recipes?- Christmas Puppy Chow is a sweet and crunchy treat that’s perfect for snacking.
- Christmas Eggnog Bread is a festive twist on classic bread.
- Christmas Cranberry Roll-ups are a quick and easy appetizer that’s always a hit.
Final Thoughts
And there you have it – a beautiful batch of homemade Christmas Cranberry Jam, ready to brighten your holiday table! I know you’ll love the burst of flavor and the satisfaction of creating something special from scratch. Don’t be afraid to experiment with different variations and make it your own. Happy jamming, my friend, and happy holidays!Can I use frozen cranberries instead of fresh ones?
Yes, you can use frozen cranberries. Just be sure to rinse and sort them before using.
How do I know when the cranberry jam is done?
To test for doneness, place a small spoonful of jam on a chilled plate. Let it cool for a minute, then gently push it with your finger. If it wrinkles, it’s ready. If it’s still runny, continue simmering for a few more minutes.
How long does the cranberry jam last?
Properly canned jam will last for at least 1 year in a cool, dark place. Uncanned jam should be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze jam for up to 3 months.
What kind of saucepan is best to use for making the jam?
A large, heavy-bottomed saucepan (stainless steel or enamel-coated cast iron works best) is recommended.
Perfect Christmas Cranberry Jam
This homemade Christmas Cranberry Jam recipe brings a burst of tart-sweet flavor to your holiday table. Easy to make and customizable, it’s a delightful alternative to store-bought jam, perfect for spreading on scones or serving with roasted meats.
Ingredients
Equipment
Method
- Rinse cranberries thoroughly. Remove any stems or squishy berries.
- Carefully zest the orange, avoiding the bitter white pith. Then, juice the orange and set both aside.
- In your large saucepan, combine the cranberries, sugar, orange zest, orange juice, water, cinnamon stick, ground ginger, and salt.
- Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, for about 15-20 minutes, or until the cranberries have burst and the jam has thickened.
- The jam will continue to thicken as it cools, so don’t overcook it.
- To test if the jam is ready, place a small spoonful on a chilled plate. Let it cool for a minute, then gently push it with your finger. If it wrinkles, it’s ready. If it’s still runny, continue simmering for a few more minutes.
- Once the jam has reached the desired consistency, remove the cinnamon stick.
- If using nuts or orange liqueur, stir them in now.
- If canning: Wash canning jars, lids, and rings in hot, soapy water. Rinse well. Place jars in boiling water for 10 minutes to sterilize. Sterilize lids in simmering water.
- If canning: Using a ladle and funnel, fill hot jars with hot jam, leaving 1/4 inch headspace.
- If canning: Gently tap jars to release air bubbles. Wipe jar rims with a clean, damp cloth.
- If canning: Place lids on jars and screw on rings until fingertip tight.
- If canning: Lower jars into boiling water bath, ensuring water covers jars by 1 inch. Boil for 10 minutes.
- If canning: Turn off heat and let jars sit in water for 5 minutes. Remove jars and place on a towel-lined surface to cool completely.
- If canning: Check seals after 12-24 hours by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If the lid flexes, refrigerate and use within a few weeks.
Notes
For a spiced cranberry jam, add a pinch of ground cloves, allspice, or nutmeg. Try adding 1 cup of peeled and chopped apples for cranberry apple jam or replace half the cranberries with raspberries for cranberry raspberry jam. For a sweet and spicy kick, add 1-2 finely chopped jalapeños (seeds removed for less heat). Properly canned jam will last for at least 1 year in a cool, dark place. Uncanned jam can be stored in an airtight container in the refrigerator for up to 2 weeks, or frozen for up to 3 months.
