In summertime it’s wonderful to have strawberry rhubarb pie and jam. But, when the fall and winter holidays come around strawberries can play a co-star role with cranberries in this refreshing Christmas freezer jam. Instead of making cranberry sauce, consider this bright and sweet jam instead. It’s a festive addition to any holiday spread and has so many uses. Plus, it makes a great gift, too.
This Christmas freezer jam blends the crisp flavors of cranberries and orange with the sweetness of strawberries. And, it only takes 4 ingredients to make this incredible jam. You can use either fresh or frozen fruit for this recipe and you don’t even need to zest an orange- simply add orange juice in place of part of the water and you’re all set.
Pour all the ingredients into a stockpot and cook for around 25 minutes or until 5 minutes after the cranberries begin to pop. Then allow the jam to cool before pouring into jars. The only downside is that this isn’t a full canning process and this means that to keep it good for months you need to store it in the freezer- hence the name.
In my book this is superior since you don’t need to worry about sterilization and pressuring of jars. But, it does mean that you cannot simply store this jam in the cupboard. For me the fact that I can whip up some Christmas jam in under an hour more than makes up for this.
Here’s the other thing I love about this jam: it’s very versatile and can be used in lots of ways.
You can fill thumbprint cookies with it or serve it alongside turkey. You can of course spread it on toast or over pancakes. Or you can make really elegant appetizers by spreading this jam over melted Brie or Camembert cheese served on slices of crusty bread.
This is one jam that can do so much and takes so little effort to make. It really is special treat that’s perfectly suited for the holidays.
Christmas Freezer Jam
Makes 6 half pint jars of jam
5m prep time
25m cook time
- 20 oz frozen or fresh strawberries
- 1/2 lb fresh or frozen cranberries
- 2 1/2 lb granulated sugar
- 1/2 cup orange juice
- 1 cup water
- Combine all ingredients into a medium saucepan or stockpot. Cook for 25 minutes. Cook for 3-5 minutes beyond when cranberries begin to pop.
- Allow jam to cool completely. Pour into 6 half pint freezer safe jars, leaving at least half an inch of room empty at the top of each one.
- Store in freezer until ready to use - up to 3 months. Jam can be kept in the fridge for 3-4 weeks.
Recipe adapted from A Family Feast.