Christmas Jam
Christmas Jam combines the flavors of fresh berries and warm seasonal spices for a sweet, tangy, and comforting spread. Perfect for gifts, breakfast, or holiday baking.
Servings 54 ounces
Calories 30kcal
Equipment
- 6-quart crockpot
- jam jars
- blender
Ingredients
- 1 ½ pounds cranberries - frozen
- 1 ½ pounds strawberries - frozen
- 1 cup granulated sugar
- 1 ¼ cups brown sugar light
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
Instructions
- Combine the cranberries, strawberries, granulated sugar, brown sugar, allspice, cinnamon, and ground ginger in the slow cooker insert. Stir to incorporate.
- Cover and hook on high for 4 hours. Be sure to stir at least once, halfway throughout the cooking process so that the fruit doesn’t stick to the pot.
- Carefully transfer the mixture to a blender. Pulse quickly 2 times - you shouldn’t need more than this to blend.
- Ladle the jam into sterile mason jars. Add the lids - finger tight.
- Let the jam sit at room temperature until it has completely cooled. Retighten the lids - they might need an extra quarter turn or more before storing.
- Chill overnight before using.
- Keep refrigerated.
Notes
Tips:
This is a refrigerator jam. If the jars haven’t been opened, they will last about 3 weeks in the fridge. If opened, consume within 10 days. Do not freeze.
Jarring the jam while hot and letting it cool slowly on the counter allows it to gain a tight seal on the jar without having to go through the water bath process. You can use any type of sealed jar you prefer. Please only pulse the mixture twice. Any more than that and it will be the consistency of apple butter - which is fine if that is what you want. But if you like to have small pieces of fruit remaining, similar to preserves, then limit the pulsing. Use caution when blending hot liquids. Sometimes it can spatter. You can use fresh fruit for a thicker jam. The water content in the frozen fruit yields a thinner jam.
Jarring the jam while hot and letting it cool slowly on the counter allows it to gain a tight seal on the jar without having to go through the water bath process. You can use any type of sealed jar you prefer. Please only pulse the mixture twice. Any more than that and it will be the consistency of apple butter - which is fine if that is what you want. But if you like to have small pieces of fruit remaining, similar to preserves, then limit the pulsing. Use caution when blending hot liquids. Sometimes it can spatter. You can use fresh fruit for a thicker jam. The water content in the frozen fruit yields a thinner jam.
Nutrition
Serving: 1ounce | Calories: 30kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 2mg | Potassium: 37mg | Fiber: 1g | Sugar: 6g | Vitamin C: 9mg | Calcium: 8mg | Iron: 0.1mg | Net Carbohydrates: 7g