Low Sugar Christmas Jam Recipe
This low-sugar Christmas jam is a festive and healthier alternative to traditional holiday spreads. Packed with seasonal fruits and just the right amount of sweetness, it makes for a perfect homemade gift or a delicious addition to your holiday breakfasts and treats.
Equipment
- water bath canner
- canning tool
- food chopper
Ingredients
- 3.5 cups cranberries fresh or frozen, thaw first if frozen, 12 oz package
- 2 tsp orange zest
- 1 orange
- 4 cups strawberries fresh or frozen
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp allspice
- 4 cups sugar pure cane is best
- 1.75 oz low sugar pectin like Sure-jell
- 1/2 cup water
Instructions
- Prepare the water bath canner and clean jars, lids, and rings.
- Using a food chopper or food processor, chop cranberries and orange slices. Slice strawberries into small pieces (these will break down further while cooking but you could also chop them up in the food chopper too).
- In a large saucepan, combine all fruit, zest, spices, pectin, water, and butter. Heat on medium heat until fruit mixture starts to release some juices (and thaw the strawberries a bit if they were frozen)
- Turn the heat up to high and bring the mixture to a rolling boil, stirring constantly. The rolling boil should not be able to be stirred down.
- Add sugar and return the mixture to a rolling boil. Boil while stirring constantly for 1 minute. Take off the heat.
- Ladle the jam into hot jars, leaving 1/4 inch of head space. Wipe the rims and put the lid in the center of the jar. Put the ring on and make it fingertip-tight.
- Place the jars in your water bath canner and cover with 1-2 inches of water. Put the lid on the canner and bring the water to a boil. Boil for 10 minutes. Once the timer goes off let the jars sit for 5 minutes with the lid off.
- Remove the jars and allow to cool for 24 hours without being disturbed. Check the seals by removing the rings and gently pull the lids. Lids should not come off or pop up and down. If the jars are sealed, store them for later use. If they came off, store the jam in the refrigerator and use within 3 weeks.