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Holiday Jam

Holiday Jam

This delicious Holiday Jam is packed with classic seasonal flavors and is perfect for all of your Thanksgiving and Christmas celebrations! This jam recipe does not require any added pectic and is safe for water bath canning making it a fantastic gift for your friends and family.
4.73 from 11 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Condiment, Dessert
Cuisine American
Servings 10 Half pint jars

Equipment

  • Large pot
  • Measuring cups and spoons
  • Immersion Blender
  • Water bath canning equipment: Large pot or electric canner with rack; mason jars and new lids; funnel; dish towels; jar lifter

Ingredients
  

  • 4 cups fresh cranberries
  • 4 medium pears
  • 5 apples I recommend Granny Smith.
  • 4 clementines Can substitute with 2 oranges. See the note above in the ingredients section.
  • 1 lemon
  • 1 lime
  • 1 inch fresh ginger, peeled and grated
  • 1 cup 100% organic apple juice
  • 5 cups sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutumeg
  • ¼ tsp ground cloves
  • pinch of salt

Instructions
 

Prepare water bath canning materials (optional):

  • Prepare a boiling water bath and mason jars.
    Place fresh lids in a pan of simmering water until ready to use.

Make the Holiday Jam :

  • Measure out cinnamon, ground ginger, nutmeg and cloves and set aside.
  • Prepare your fruit by washing the cranberries, peeling and the dicing the pears and apples and finely slicing the clementines, then add to a large pot.
    Place the pot on the stove over low heat then add the zest and juice of 1 lemon, the zest and juice of 1 lime, freshly grated ginger, 1 cup of apple juice and 5 cups of sugar.
    Stir to to combine then turn the heat up to high and cook, stirring frequently, for around 12-15 minutes or until the fruit is soft and tender.
  • Remove the pot from the burner and use an immersion blender to puree the jam until it is smooth.
  • Then add the hot pot back to the burner and add the ground spice mixture and a pinch of salt.
  • Cook over medium high heat for an additional 5-7 minutes, bringing the jam to a boil as it thickens. Stir constantly to ensure the jam does not scorch. Then remove from the heat and either store in the fridge or process in a water bath.

To store in the fridge:

  • Ladle the Holiday Jam into jars or another airtight container and store in the fridge for 10-14 days.

To process in a water bath canner:

  • Ladle the Holiday Jam into jars (about 10 half pints) leaving about ¼th to ?rd inch of headspace.
    Remove air bubbles and wipe the jar rims.
    Place on new, clean lids and bands and process in a water bath for 10 minutes (adjusting time for altitude).
    Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).
    Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.
    Store sealed jars in a cool dry place for 12-18 months for best quality.
    *Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.
Keyword canning, Christmas, Holiday, Jam
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