Christmas Jam
Andrea Potischman
Dec 22, 2018
Apparently, Christmas jam is a thing. As a chef and a food blogger, I had no clue. This is a fine example of the food world today, chances are, the idea (recipe) is out there long before you came up with the recipe, and the only hope is you make it better. Jam is something I love and have blogged about before. My recipes for strawberry-orange, blackberry, apricot, and fig spreads have all been very popular. It’s not surprising really, most people are jam fans. But note, that all of my recipes are quick jams (or spreads). The reason is, there are some things in the cooking world even I don’t do, that’s canning. I have a board on Pinterest that’s devoted to canning recipes and tips, but canning is (blame my impatience) not my thing.
So this lovely Christmas jam is another quick jam I am in love with and it’s perfect for Christmas morning. This jam is a combination of apples, strawberries, and cranberries creating a lovely well-balanced sweet-tart jam flavor. More of a winter jam (hence the name) that goes perfectly on top of buttermilk waffles, on hearty, rich multigrain bread, or swirled into a bowl of overnight oats for a quick breakfast. So canning aside, if you love jam, give this Christmas quick jam a shot and check breakfast off that long to-do list on the big day.
Christmas Jam
Ingredients:
- 2 apples, peeled, cored, and cut into small dice
- 3/4 cup sugar
- 4 whole cloves
- 1 cinnamon stick
- 1/4 cup freshly squeezed orange juice
- 2 cups whole frozen cranberries
- 1 cup strawberries, trimmed and quartered
Directions:
- In a medium stockpot add the diced apples, sugar, cloves, cinnamon stick, and orange juice and place over medium-high heat. Cook until the apples are slightly soft.
- Add the cranberries and strawberries and reduce the heat to a simmer. Cook, stirring occasionally for about 20 minutes, until the cranberries are beginning to break apart and most of the liquid has evaporated. Remove from the heat and allow to cool slightly.
- Once the mixture is cool enough to handle, transfer it to the bowl of a kitchen mixer, such as a Cusinart fitted with a blade attachment. Remove the cloves and cinnamon stick and puree until well blended but slightly chunky.
- Transfer the jam to a jam jar or another type of glass container and refrigerate until use. Jam will keep for up to 2 weeks.
Just curious…what specific apples did you use and/or what would you suggest (more sweet, tart, firm or softer?) I’m hoping to make multiple batches for gifts. Thanks!
Hi Steph-
Thanks so much for reaching out and for reacipe my blog. Regarding types of apples to use You can use almost any kind based on your preference. I like Honeycrisp or SugarBee apples in this recipe. Best of luck and Happy Holidays.
Andrea
Recipe sounds delicious. I intend to try for the holidays. My question: Do I leave the whole cloves and the cinnamon stick in with the fruit and process in Cuisinart or remove them first ? Just want to make sure I understand before trying recipe.
Just found your blog and recipes. 4am and reading and my mouth is watering with your many wonderful recipes and food categories:) Thank you!
Hi there-
Thanks so much for reaching out. Glad you found my blog. You remove the cloves and cinnamon stick right before pureeing the jam. I hope you try my recipe and like it. Happy cooking!
Be well.
Andrea