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Spiced Christmas Jam

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Mavis Butterfield



40 ounces frozen unsweetened strawberries or 21/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries
5 pounds sugar
2 {3 ounce each} liquid fruit pectin packets
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves


Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Pulse strawberries {if using frozen} and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pot. Add sugar and spices and stir. Bring to a full rolling boil; boil for 1 minute, stir.

Remove from the heat; stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat

Skim off any foam with a spoon.

Next, ladle the delicious jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.

Process spiced Christmas jam 10 minutes. One recipe makes {12} 8oz jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.