Go Back
Christmas Jam Recipe
Alyssa

Christmas Jam

Make festive Christmas Jam with cranberries and pineapple! Perfect for spreading or gifting during the holiday season.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 12 oz fresh cranberries: The star of the show cranberries provide a tartness that balances the sweetness of the jam. Fresh cranberries can be found in stores during the fall and winter seasons.
  • 1 cup crushed pineapple with juice: Pineapple adds a natural sweetness and tropical flair to the jam, enhancing the overall flavor profile.
  • 2 cups sugar: Sugar is essential for jam-making as it helps to preserve the fruit and provides sweetness. Adjust based on your preference for tart or sweet flavors.
  • 1/2 cup water: Water is used to cook the cranberries and pineapple aiding in the process of creating a smooth jam consistency.
  • 1 tbsp lemon juice: Lemon juice adds acidity which brightens the flavors and acts as a natural preservative.
  • 1/2 tsp cinnamon: Cinnamon introduces a warm spice element making the jam feel festive and comforting.
  • 1/4 tsp allspice: Allspice brings a unique flavor reminiscent of cloves and nutmeg intensifying the holiday zest.
  • 1/4 tsp cloves: Cloves offer a rich aromatic quality that rounds out the spice blend.

Method
 

  1. Rinse and Prepare the Cranberries: Begin by rinsing 12 oz fresh cranberries under cold water to remove any impurities. In a medium-sized pot, combine the cleaned cranberries with 1 cup crushed pineapple (with juice) and 1/2 cup water.
  2. Cook the Mixture: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for approximately 10 minutes. You’ll notice the cranberries starting to pop and break down, releasing their juices.
  3. Add Sugar and Spices: After the cranberries have popped, stir in 2 cups sugar, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1/4 tsp allspice, and 1/4 tsp cloves. Stir the mixture until the sugar has completely dissolved.
  4. Boil Again: Allow the mixture to come back to a boil, and then reduce the heat to maintain a gentle boil. Keep cooking for an additional 10-15 minutes, or until the jam has reached your desired thickness. Use a spoon to test the consistency; it should create a thick coating on the back of the spoon.
  5. Cool and Jar: Once the jam has thickened, remove it from heat and let it cool slightly in the pot. Carefully ladle the warm jam into clean, sterilized jars, leaving a little space at the top for expansion.
  6. Seal and Store: Seal the jars tightly and allow them to cool completely at room temperature. Once cooled, refrigerate the jam. It can be stored for up to a month!