Christmas Red Jam (Mixed Berry & Citrus)
A festive, vibrant red jam that’s perfect for holiday gift-giving or for spreading on toast, scones, or pairing with cheese. It’s a beautiful blend of berries with a hint of warm spice.
Prep Time: 15 mins | Cook Time: 25-30 mins | Chill Time: Overnight | Makes: About 4-5 half-pint (8 oz) jars
Ingredients
· 4 cups mixed red berries (fresh or frozen), such as:
· Strawberries (hulled and quartered)
· Raspberries
· Cherries (pitted and halved)
· Cranberries (fresh or frozen)
· 1 small apple, peeled and grated (natural pectin source)
· 3 cups granulated sugar
· ¼ cup fresh lemon juice (about 1-2 lemons)
· 1 tsp lemon zest
· 1 tsp vanilla extract (optional)
· ½ tsp ground cinnamon or a cinnamon stick
· ¼ tsp ground cardamom (optional)
· 1 (1.75 oz) package powdered fruit pectin (optional, for a firmer set)
Instructions
- Prep the Fruit
· If using fresh berries, wash and hull/chop as needed. If using frozen, no need to thaw.
· In a large, heavy-bottomed pot, combine all berries, grated apple, lemon juice, and lemon zest.
· If using powdered pectin, mix it with ¼ cup of the sugar and stir into the fruit.
- Cook the Jam
· Bring the fruit mixture to a boil over medium-high heat, stirring frequently.
· Once boiling, reduce heat to medium and simmer for 10-15 minutes, until berries break down and mixture thickens slightly. Skim off any foam that rises.
· Add the remaining sugar, cinnamon, and cardamom (if using). Stir until sugar dissolves completely.
· Return to a rolling boil. Boil hard for 1-2 minutes, stirring constantly to prevent scorching.
· Optional plate test: Place a small spoonful of jam on a chilled plate. Let it sit for a minute; if it wrinkles when pushed, it’s ready.
- Jar the Jam
· Remove from heat. Stir in vanilla extract if using.
· For immediate use: Let jam cool slightly, then transfer to clean jars or containers. Cool completely, then refrigerate.
· For canning (shelf-stable):
· Ladle hot jam into sterilized half-pint jars, leaving ¼-inch headspace.
· Wipe rims, place lids and rings on fingertip-tight.
· Process in a boiling water bath for 10 minutes.
· Remove and let cool on a towel for 24 hours. Check seals before storing.
- Set & Store
· Jam will continue to thicken as it cools. For best texture, let it set overnight before using.
· Label and date your jars!
Success Tips
· Pectin Power: Apples and cranberries are high in natural pectin. For a softer set, omit extra pectin.
· Don’t Overcook: Jam will thicken more as it cools. Overcooking can make it rubbery.
· Acid Balance: Lemon juice adds brightness and helps with preservation and set.
· Sterilize Jars: Wash jars and lids in hot, soapy water and rinse well, or run through a dishwasher cycle before filling.
Storage
· Refrigerated: Keeps for up to 3 weeks.
· Canned (Sealed): Keeps in a cool, dark place for up to 1 year.
· Freezer: Store in airtight containers (leave ½-inch space) for up to 6 months. Thaw in refrigerator.
Flavor Variations
· Christmas Spice: Add 2 star anise pods or ½ tsp ground allspice.
· Orange-Cranberry: Use orange juice and zest instead of lemon, and double the cranberries.
· Bourbon-Vanilla: Stir in 1-2 tbsp bourbon with the vanilla.
· Rosemary-Infused: Add 1-2 small fresh rosemary sprigs while cooking; remove before jarring.
· Low-Sugar: Use a low/no-sugar pectin and reduce sugar to taste.
How to Use Your Christmas Red Jam
· Spread on biscuits, scones, toast, or pancakes.
· Swirl into oatmeal or yogurt.
· Glaze for ham or roasted chicken.
· Topping for cheesecake or ice cream.
· Filling for thumbprint cookies or layer cakes.
· Pair with a cheese board (brie, goat cheese, or sharp cheddar).
Enjoy making (and gifting) this taste of the holidays!