The holidays give us the opportunity to take inventory of all our blessings so we may show gratitude and thankfulness. Christmas is also a time for us to share our abundance with others by giving gifts.

One of my favorite recipes during the holidays is Christmas Jam. I have an old-fashioned recipe using strawberries and cranberries passed down from generations. It is the perfect way to enjoy cranberries especially after Thanksgiving. This canning recipe changes up the traditional citrus addition with the sweetness of strawberries.

A traditional Christmas Jam canning recipe calls for 10 cups of sugar. Like most of my jams, I prefer to use less sugar and rely on a thickening agent to do the gelling. In this case, I only use 4 cups of sugar so I don’t yield as many jars as the traditional recipe who relies on the sugar and liquid pectin. I use a 1/2 cup of ClearJel® which helps me obtain the perfect gel without the six extra cups of sugar.

I typically yield about 6 half-pint jars of jam when using 4 cups of sugar. If you use all 10 cups of sugar like the traditional recipe, you will yield about 12 half-pints.

Christmas Jam Canning Recipe

Makes about 6 half-pints

Enjoy creating this vintage jam for the upcoming holiday season. Half-pints make adorable gifts for your Christmas guests and, of course, be sure to gift a jar to your neighbors. The sweetness of the strawberries and additional sugar balance the tartness of the cranberries.

Ingredients

• 3 quarts fresh strawberries
• 16 ounce fresh cranberries
• 4 cups sugar, divided
• 1/2 cup ClearJel®

Instructions

1. Using a food processor, coarsely purée the strawberries and cranberries. Do not liquify, you want to maintain some of the berry shape.
2. Add the chopped berries to a stockpot, then add 3 cups of sugar. Mix well.
3. In a small bowl, add the remaining 1 cup of sugar and whisk in the ClearJel® and set aside.
4. Bring the berries in the stockpot to a boil over medium-high heat, stirring well to avoid scorching. Boil the mixture for 1 minute, then add the ClearJel® sugar mixture, and mix well. Remove from heat.
5. Ladle hot jam into hot jars, filling to a 1/4-inch headspace. Remove any trapped air pockets and add additional jam if necessary to maintain the 1/4-inch headspace.
6. Process the jars in a water bath for 10 minutes. Be sure to let the jars rest in the canner for 5 minutes before removing to cool.

Happy Canning!
xo
Diane, The Canning Diva®
www.canningdiva.com