Christmas Jam
This festive slow cooker Christmas jam is easy to make, filled with seasonal flavors, and perfect for gifting throughout the holidays. Enjoy it on biscuits, pancakes, or as a glaze for ham!
Ingredients
Main Ingredients
- 2 cups fresh cranberries, rinsed Cranberries provide tartness.
- 3 cups strawberries or raspberries, fresh or frozen Feel free to use either berries.
- 2 medium apples, peeled and finely chopped or grated Adds sweetness and texture.
- 1 large orange, zest and juice Brings brightness to the jam.
- 2.5 to 3 cups granulated sugar, to taste Start with 2.5 cups for tartness.
- 1 tablespoon lemon juice Enhances flavors.
- 1 teaspoon ground cinnamon Warm spice characteristic.
- 1/4 teaspoon ground cloves Adds depth of flavor.
- 1/4 teaspoon ground nutmeg Complements other spices.
- 1 pinch of salt Enhances overall sweetness.
Optional Ingredients
- 1 packet powdered fruit pectin (1.75 ounces) Optional for thicker jam.
- 1 teaspoon vanilla extract or 2 tablespoons brandy Add at the end for flavor boost.
Instructions
Preparation
- Prep the fruit: rinse cranberries, chop or grate apples, and zest the orange before juicing it.
- Load the slow cooker: Add cranberries, strawberries or raspberries, apples, orange zest and juice, sugar, lemon juice, cinnamon, cloves, nutmeg, and a pinch of salt. Stir to coat.
Cooking
- Cover and cook on Low for 4 to 5 hours. Stir once or twice. For the last hour, tilt the lid or crack it open to let steam escape so the jam thickens.
- Use a potato masher for a rustic jam or an immersion blender for smoother jam.
- If using pectin, whisk it with 1/4 cup sugar, sprinkle into the jam, switch to High, and cook 15 to 30 minutes until bubbling and slightly thicker.
- Without pectin, continue on High with lid off for 45 to 90 minutes, stirring occasionally, until the jam is glossy.
Finishing Touches
- Check the set: Spoon a little onto a cold plate, wait 1 minute, and run your finger through it. If it wrinkles and does not run back together, you are set.
- Stir in vanilla or brandy if using, then ladle into clean jars. Cool completely, then refrigerate up to 3 weeks or freeze up to 3 months.
Notes
For best results, balance the sweetness by tasting near the end of the cooking process. Use lemon to keep flavors bright, and consider adding fresh ginger or a splash of liqueur for added flavor.