Cranberry Christmas Jam

Filed in Canning and Preserving by on December 9, 2015 0 Comments

Summer isn’t the only time of the year to make jam. This Christmas jam uses the best of autumn’s harvest – cranberries and apples.

cranberry jam

Do you love cranberries? I certainly do. The little red orbs make our mouths pucker from their tartness, but still we go back for more.

Cranberries are a native North American food. They are full of vitamin C and historically were used for their antibiotic properties. Today we turn cranberries into everything from juice to syrup to sauce. They are a traditional addition to quick breads and are even strung to decorate our Christmas trees.

As a cranberry lover I use them in a variety of ways; Cranberry Orange Relish, Cranberry Persimmon Sauce, tucked into fruitcakes, added to salads, and flavoring breads. So it was only a matter of time before I combined my love of cranberries with my compulsion to make jam and concocted this spicy jam. It is especially delicious spread on homemade biscuits, but would also make an interesting fill for Christmas cookies too.


Cranberry Christmas Jam can be found in my newest e-book, No-Pectin Jams and Preserves. Download your copy now!


 

Cranberry Christmas Jam
Summer isn’t the only time of the year to make jam. This Christmas jam uses the best of autumn’s harvest – cranberries and apples.
Author:
Recipe type: Jam
Serves: 6 half pints
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 (12oz.) pkg cranberries, about 3 cups
  • 6 cups peeled, diced apples
  • 1¾ cups water
  • 6 cups sugar
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
Instructions
  1. Add the cranberries, apples, water, sugar, and spices to a large Dutch oven.
  2. Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
  3. Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point.
  4. Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
  5. Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
  6. Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
  7. Process the jars in a water bath canner for 15 minutes. Remove and let cool completely.

A jar of Cranberry Christmas Jam would make a lovely gift for your hair dresser, your chiropractor, your child’s teacher or the jam lover on your list. Pair it with some homemade scones or a mini loaf of quick bread.

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About the Author ()

Renee Pottle, an author and Home Economist, is fanatic about growing and preserving food for her family. She blogs at SeedToPantry.com, MotherEarthNews.com and HestiasKitchen.com.

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