Christmas Jam is a beautiful, ruby-red preserve that captures the flavors of the holiday season in a jar. This special jam combines tart cranberries, sweet oranges, warm spices, and a hint of vanilla to create a spread that tastes like Christmas morning. The jewel-toned color and festive flavor make it perfect for gift-giving, holiday brunches, or simply enjoying on toast throughout the winter months. Unlike everyday jams, this recipe celebrates seasonal ingredients and aromatic spices like cinnamon and cloves that fill your kitchen with the scent of the holidays. Whether you spread it on warm biscuits, swirl it into yogurt, or use it as a glaze for roasted meats, this jam brings a touch of homemade magic to everything it touches.
Serving Quantity: 6 half-pint jars
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 4 cups fresh cranberries
- 2 large oranges (zested and juiced)
- 1 medium apple (peeled and diced)
- 3 cups granulated sugar
- 1 cup water
- 1 cinnamon stick
- 4 whole cloves
- 1 star anise (optional)
- 1 teaspoon vanilla extract
- Quarter teaspoon ground ginger
- Pinch of salt
- 1 package (1.75 ounces) powdered pectin (optional)
Nutrition Information (Per 2 Tablespoon Serving):
- Calories: 65
- Protein: 0g
- Carbohydrates: 17g
- Fat: 0g
- Sugar: 16g
- Sodium: 5mg
- Fiber: 1g
- Cholesterol: 0mg
- Vitamin C: 8mg
1. Prepare Your Jars and Ingredients
If you plan to can this jam for long-term storage, sterilize your jars and lids by placing them in boiling water for 10 minutes. Keep them hot until ready to fill. If you’re making refrigerator jam to use within a few weeks, simply wash the jars thoroughly with hot soapy water. Rinse the cranberries and pick through them, removing any soft or bruised berries. Zest the oranges using a fine grater, being careful to only get the orange part and not the bitter white pith. Juice the oranges and set both the zest and juice aside. Peel, core, and dice the apple into small pieces.
2. Combine the Fruit Base
In a large, heavy-bottomed pot or Dutch oven, combine the cranberries, orange zest, orange juice, diced apple, and water. The apple adds natural pectin which helps the jam set properly, plus a subtle sweetness that balances the tart cranberries. Bring the mixture to a boil over medium-high heat, then reduce to medium and let it simmer. The cranberries will begin to pop and burst, releasing their juices. This takes about 8 to 10 minutes. Stir occasionally to prevent sticking on the bottom.
3. Add Sugar and Spices
Once the cranberries have mostly burst and the mixture is bubbling, add the sugar, stirring constantly until it completely dissolves. This takes about 2 minutes. Add the cinnamon stick, whole cloves, star anise if using, ground ginger, and a pinch of salt. The whole spices will infuse the jam with warm, aromatic flavors but can be removed before jarring if you prefer. Stir everything together and bring the mixture back to a full rolling boil. A rolling boil is one that cannot be stirred down.
4. Cook to Setting Point
Continue cooking the jam at a steady boil, stirring frequently to prevent scorching. The mixture will foam up quite a bit, which is normal. Cook for 20 to 25 minutes until the jam thickens and reaches the setting point. To test if it’s ready, place a small spoonful on a cold plate that’s been in the freezer. Let it sit for 30 seconds, then run your finger through it. If it wrinkles and holds the line, it’s done. If it runs back together, cook for a few more minutes and test again. The jam should coat the back of a spoon and have a thick, syrupy consistency.
5. Add Final Flavors
Once the jam reaches setting point, remove it from the heat. Fish out and discard the cinnamon stick, whole cloves, and star anise. These whole spices have infused their flavors into the jam and aren’t needed anymore. Stir in the vanilla extract. The vanilla adds a subtle sweetness and rounds out all the flavors beautifully. Let the jam sit for 5 minutes off the heat. This allows it to thicken slightly more and prevents the fruit from all floating to the top when jarred.
6. Jar and Store
Carefully ladle the hot jam into your prepared jars, leaving about a quarter inch of space at the top. This headspace is important for proper sealing. Wipe the rims of the jars with a clean, damp cloth to remove any jam residue that might prevent sealing. Place the lids on top and screw on the bands until fingertip tight. If you’re canning for long-term storage, process the jars in a boiling water bath for 10 minutes. Remove and let cool completely on a towel. You’ll hear the lids pop as they seal. For refrigerator jam, simply let the jars cool to room temperature, then refrigerate. The jam will continue to thicken as it cools.
Tips for Perfect Christmas Jam
Fresh cranberries work best, but frozen cranberries are fine too. Just don’t thaw them before using, add them frozen directly to the pot. They’ll release more liquid as they thaw during cooking. The apple is crucial for helping the jam set naturally. Choose a tart, firm apple like Granny Smith that won’t turn to mush during cooking. If you skip the pectin, the jam will be slightly looser and more like a thick sauce. For a firmer set, use the powdered pectin according to package directions. Different oranges have varying levels of sweetness and acidity. Blood oranges create a deeper red color and add complexity, while navel oranges are reliably sweet. Avoid overcooking or the jam can become too thick and candy-like. It’s better to err on the side of slightly loose as it will firm up when cool. This jam makes wonderful homemade gifts. Tie a festive ribbon around the jar and attach a handwritten label with the date and ingredients. Add a small gift tag suggesting uses like a glaze for ham or turkey, a topping for brie, or a filling for thumbprint cookies. Properly canned jam stored in a cool, dark place lasts up to one year. Refrigerator jam keeps for about 3 weeks once opened. Use this jam in creative ways beyond toast. It’s incredible swirled into oatmeal, dolloped on pancakes, spread on turkey sandwiches, or heated and brushed on pork chops during the last few minutes of cooking. For a spicier version, add a quarter teaspoon of ground cardamom or a small piece of fresh ginger along with the other spices. If your jam doesn’t set properly after cooling, you can re-cook it. Pour it back into the pot, bring to a boil, add a tablespoon of lemon juice, and cook for another 5 to 10 minutes. The acidity helps activate the pectin. Layer this jam with cream cheese on crackers for an effortless holiday appetizer that looks elegant and tastes amazing.
