Christmas Jam
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 citrus zester
- 1 measuring cup
- 1 set of measuring spoons
- 6 Glass jars with lids
Ingredients
- 4 cup granulated sugar
- 1 cup frozen cranberries
- 1 cup frozen raspberries
- 1 cup frozen strawberries
- 1 large orange zested and juiced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 package fruit pectin 1.75 oz
Instructions
- Combine cranberries, raspberries, and strawberries in a large pot.
- Add orange zest and juice, cinnamon, nutmeg, and cloves to the pot.
- Stir the mixture and bring it to a boil over medium heat.
- Gradually add sugar, stirring continuously until dissolved.
- Add fruit pectin to the mixture, and stir well.
- Bring the mixture back to a full boil and cook for 1 minute.
- Remove the pot from heat and skim off any foam.
- Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe jar rims and seal with lids.
- Allow jars to cool at room temperature overnight before storing.
Notes
To ensure a smooth texture, make sure all the frozen berries are completely thawed before starting the recipe. For a slightly chunky jam, mash some of the berries with a spoon as they cook. Always sterilize jars properly to prevent spoilage and extend the shelf life of your Christmas Jam. If you prefer a sweeter jam, you can add an extra half-cup of sugar.
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