In my family we eat lots of bread, maybe because I enjoy making bread. Bread is good and all, but it’s the jam on top that really makes it irresistible. You know that I am a very seasonal food eater. I had been wanting to make a Holiday Jam for awhile. This one happens to be my favorite variation! I can really taste the orange zest shining through and I LOVE it!
This jam is so pretty during the Holidays too!
I chopped my berries in the food processor. I like to leave them in little pieces, not pureed. I also added the zest from one orange.
Add lemon juice and give it a stir.
Since my baby was home I had him gradually add the pectin. I always use MCP when I am making freezer jam. Stir it until it is all incorporated.
Stir the jam every 5 minutes for 30 minutes.
Add corn syrup and stir again. This helps to prevent the sugar from crystallizing when you freeze it.
I also had my baby gradually, or not so gradually, add the sugar (which was measured in a separate bowl) to the fruit.
Stir. Stir. Stir. Until the sugar is all dissolved and mixed in with the fruit.
I think I might have just had a great idea, although this idea is not tested. Next time I am going to try mixing the sugar into the jam with my Kitchen Aid. Hey, my arm gets tired from all that stirring!
Pour into jars. Let sit at room temperature for 24 hours. Then freeze.
Homemade jam is simple to make and tastes far better than store bought jams. This would be a great gift to take to the host of your Thanksgiving Dinner or Christmas Dinner! It’s different. And good. Chances are nobody else will bring it either. Your whole family will love it!
Cranberry Jam
Ingredients
- 1 cup strawberries
- 1 cup raspberries
- 1/2 cup cherries
- 1/2 cup cranberries
- 2 Tablespoons orange zest
- 1/4 cup lemon juice
- 1 2 ounce Box MCP Freezer Pectin
- 1 cup corn syrup
- 4 1/2 cup sugar
Instructions
- Mash berries or use processor to finely chop. Measure prepared fruit.
- Stir in lemon juice.
- Gradually add pectin and mix thoroughly. Set aside for 30 minutes stirring every 5 minutes.
- Stir in corn syrup and stir well.
- Measure sugar. Gradually add sugar and stir constantly until sugar is dissolved and no longer grainy.
- Ladle into clean jars.
- Let stand at room temperature for 24 hours. Refrigerate for immediate use or freeze for up to 6 months.
Notes
- Any combination of berries will work in this recipe. Be sure to use a total of 3 cups of fruit.
- Berries should be chopped, but not pureed.
- Freeze jam for up to 3 months, or refrigerate for up to 3 weeks in airtight containers. Leave an inch of extra space at the top of freezer containers to allow for expansion.
Nutrition
Danette says
Can we use frozen fruit? Also is that cups for cranberries?
Amy Engberson says
Thanks for pointing that out! Yes, it’s half a cup! Merry Christmas!
Bea says
Hi Amy, what is MCP pectin? Never heard of it. I use Pomona’s Universal Pectin if I use any at all which is rare. I wanted to make your jam. With the Pomona’s you use little to no sugar even but it only takes a couple of teaspoons to make 7 cups of jam so I want to tweak mine to your pectin. A box of Pomona’s makes 22 pints of jam so I can’t use the whole box. Thanks so much!
Amy Engberson says
Hi Bea! I’m not exactly sure how to alter this recipe without reading all the instructions on Pomona’s Universal Pectin. I’d hate to try and guess and have you end up with Four Berry Holiday Syrup, although that could be tasty! Here’s a link to the pectin I use. https://www.amazon.com/Premium-Fruit-Pectin-Sure-Jell-Ounce/dp/B001EQ4DQQ/ref=sr_1_1_a_it?ie=UTF8&qid=1512832752&sr=8-1&keywords=mpc%2Bpectin&th=1
Sorry I’m not much help! I’m not familiar with that product and don’t dare try to recreate the recipe using a product I don’t know anything about! Happy Holidays!
Madeleine says
I just found this recipe, and I hope you see my question. Do the berries have to be fresh, or can they be frozen berries?
Amy Engberson says
I have used both fresh or frozen and they both work just fine! Happy Holidays!
Madeleine says
Thank you, and the same to you.
Kelly says
do the cranberries need to be cooked?
Amy Engberson says
Kelly, I left the cranberries raw and chopped them in my food processor. I bet they would be good if you cooked them too. Let me know if you try it!
Linda says
I think I love this recipe. Did I miss something? It doesn’t get cooked, skimmed and prepared in a Water bath? I’m just getting to comments from November. Between work, blogging and Christmas I am just getting caught up.
Happy New Year,
Linda @ Tumbleweed Contessa
Amy Engberson says
No cooking, simmering or skimming! Yay! It’s a freezer jam. So you stir every five minutes, pour into jars and let it set at room temperature for 24 hours. Then refrigerate if you are using it in the next few weeks or freeze up to a year. I think you will love this one! I love the orange zest that I can taste!
Britni says
This looks incredible, I wish you lived closer so you could make me some jam! Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
Amy Engberson says
I’m sure if we lived by each other we would be great friends! And I would definitely have you over for bread and Four Berry Holiday Jam!
janet pesaturo says
Wow, that looks absolutely wonderful! I love bread and jam too, and love giving homemade edible gifts, so this looks like a nice one to try. Thanks for sharing on Weekend re-Treat!
Amy Engberson says
I like yummy gifts too! I must admit that it is really nice to be able to freeze them for later too!
Elaine Duckett says
I thought about taking homemade chocolate ice cream fudge sauce to my friends in December, but think I will try giving this jam instead and give them the fudge sauce in the summer.
Good gift idea.
Amy Engberson says
That’s a great idea! I never think to bring neighbor gifts in the summer!