Prep Time: 25 minutes
Cook Time: 35 minutes
Process Time: 10 minutes
Total Time: 1 hour 10 minutes (plus cooling)
Intensity Level: Moderate (Requires attention during the rapid boil and careful handling of hot liquids)
Ingredients
2 lbs (907g) fresh or frozen cranberries (if frozen, do not thaw)
1 large orange
1 cup (240ml) water
1 cup (240ml) fresh orange juice (from about 3-4 oranges)
1 cup (200g) granulated sugar
1 cup (220g) packed light brown sugar
2 tablespoons (30ml) lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 pouch (3 oz / 85ml) liquid fruit pectin (e.g., Certo)
Optional: ½ cup (60g) chopped walnuts or pecans for a bit of crunch
Equipment
Large, heavy-bottomed pot (at least 6-quarts)
Wooden spoon or heatproof spatula
Fine-mesh sieve
Large bowl
6-7 sterilized half-pint canning jars, lids, and bands
Water bath canner or a very large, deep pot with a rack
Jar lifter and canning funnel
Ladle
Clean kitchen towels
Instructions
Part 1: Preparation (Intensity: Low)
Sterilize Your Jars: Begin by washing your jars, lids, and bands in hot, soapy water. Rinse them thoroughly. Keep the jars hot by placing them in your water bath canner filled with water and bringing it to a simmer. Keep the lids and bands in a separate small pot of hot (not boiling) water until ready to use.
Prepare the Fruit: Rinse the cranberries under cold water and discard any that are soft or discolored. Set aside.
Zest and Juice the Orange: Using a microplane or fine grater, zest the entire orange, avoiding the bitter white pith. Set the zest aside. Cut the orange in half and juice it. You should have about ½ cup of fresh juice. Add enough store-bought or additional fresh juice to make 1 full cup.
Toast the Nuts (Optional): If using, spread the chopped nuts on a dry baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant. Set aside to cool.
Part 2: Cooking the Jam (Intensity: Moderate)
Combine Base Ingredients: In your large, heavy-bottomed pot, combine the cranberries, water, and fresh orange juice. Bring to a boil over medium-high heat.
Simmer and Soften: Once boiling, reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally. The cranberries will begin to pop and burst, releasing their juices. Use the back of your wooden spoon to gently press any stubborn berries against the side of the pot to help them break down.
Add Sugar and Spices: Stir in the granulated sugar, brown sugar, orange zest, lemon juice, cinnamon, cloves, and nutmeg. The mixture will look very liquid. Increase the heat to medium-high and bring the mixture to a full, rolling boil, stirring constantly to prevent scorching.
The Rolling Boil: Once a rolling boil is reached (a boil that cannot be stirred down), continue to boil for exactly 5 minutes. Stir constantly. This step is crucial for activating the pectin and setting the jam. Intensity Note: This is the most demanding part of the recipe. You must remain attentive and keep stirring to ensure the sugars don’t burn.
Add the Pectin: After the 5-minute boil, quickly stir in the entire pouch of liquid pectin. Return the mixture to a full, rolling boil and boil for exactly 1 minute more, stirring constantly. You will notice the jam begin to thicken slightly.
Skim and Finish: Remove the pot from the heat. Using a metal spoon, skim off any foam that has risen to the surface. This ensures a clear, beautiful jam. If you are using nuts, stir them in now.
Test the Set: To check if your jam will set, place a small spoonful on a chilled plate and pop it in the freezer for 1-2 minutes. If it wrinkles slightly when you push it with your finger, it’s ready. If not, you can boil it for another 1-2 minutes with an additional tablespoon of lemon juice, but be careful not to overcook, as it can become stiff.
Part 3: Canning and Processing (Intensity: Moderate-High)
Fill the Jars: Place your sterilized jars on a clean kitchen towel. Using a ladle and a canning funnel, carefully fill each hot jar with the jam, leaving ¼-inch of headspace at the top. Intensity Note: The jam is extremely hot. Handle with care.
Remove Air Bubbles: Gently slide a clean plastic spatula or a bubble popper tool around the inside of the jar to release any trapped air bubbles. Wipe the rim of the jar with a clean, damp cloth to ensure a good seal.
Seal the Jars: Place a lid on each jar and screw on the band until it is fingertip-tight (do not overtighten).
Water Bath Processing: Using your jar lifter, carefully lower the filled jars into the boiling water of your water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water back to a full boil, cover the canner, and process for 10 minutes (adjust for altitude if necessary: add 5 minutes for every 1,000 feet above sea level).
Cool and Check Seals: After processing, turn off the heat and let the jars sit in the hot water for 5 minutes. Then, use the jar lifter to remove the jars and place them on a towel-lined counter to cool completely, undisturbed, for 12-24 hours.
Final Check: Once cooled, press the center of each lid. If it is firm and does not pop up, the jar is sealed. Remove the bands, wipe the jars clean, and label them. Sealed jars can be stored in a cool, dark place for up to a year. Any unsealed jars should be refrigerated and used within 3 weeks.
Serving & Storage: Serve this Christmas Jam on toast, scones, or biscuits. It’s a spectacular glaze for roasted ham or pork tenderloin, and a perfect pairing for brie, sharp cheddar, and crackers on a holiday charcuterie board.
Nutrition Information
Nutrition information is an estimate and will vary based on exact ingredients and serving size.
Serving Size: 1 tablespoon (approx. 20g)
Calories: 50
Total Fat: 0g (0% DV)
Saturated Fat: 0g (0% DV)
Trans Fat: 0g
Cholesterol: 0mg (0% DV)
Sodium: 0mg (0% DV)
Total Carbohydrates: 13g (5% DV)
Dietary Fiber: 0g (0% DV)
Total Sugars: 12g
Includes 12g Added Sugars (24% DV)
Protein: 0g
Vitamin D: 0mcg (0% DV)
Calcium: 0mg (0% DV)
Iron: 0mg (0% DV)
Potassium: 0mg (0% DV)