Cranberries primarily grow in northern regions of the United States. Canning in these colder climates is imperative to sustaining local produce throughout the entire year. The tart flavor of cranberries pairs well with sweeter fruit, such as strawberries or apples when making jam. My cranberry jam recipe has less sugar than it does fruit. This is a little bit different than a traditional jam recipe that usually calls for additional sugar to stretch the fruit further, since fruit is more expensive than sugar.
I look forward to making my cranberry spice jam every year. This is a favorite to make around Thanksgiving and to gift throughout the holiday season. It’s a crowd pleaser at any potluck served over softened cream cheese with crackers, on Christmas morning with scones or even shaken into your favorite cocktail to add seasonal flavor!
Ingredients \ makes six 8 oz. jars
- 3 cups fresh cranberries
- 1 10 oz. package frozen strawberries, slightly thawed
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 4 cups sugar
- ½ cup water
- 1 (3 ounce) packet liquid fruit pectin
The Process \ ~30min prep ~1hr cook
Prepare canning jars and lids, by bringing water in water bath to a boil. (see “Water Bath Canning: A Step by Step Guide” at the end of the article)
Add the cranberries, cinnamon and cloves to a food processor and pulse until coarsely chopped. Then add the strawberries and continue processing until finely chopped, but not pureed.
Stir together the fruit mixture and water in a large saucepan and bring to a boil. Then slowly add the sugar and bring to a boil. Cook for 2 minutes over medium heat, stirring constantly.
Stir in the liquid pectin and bring to a full, rolling boil for 1 minute, stirring constantly.
Remove from heat and let cool for 5 minutes.
Remove jars individually from bath and immediately pour in jam, wiping the rims clean and fastening on the jars’ lids.
Water Bath Canning: A Step by Step Guide
Thoroughly wash all jars and lids.
Place jars in a large saucepan and fill with water ~ 3 inches high, surrounding the jars.
Turn the burner on medium-low heat and allow the jars to heat while cooking your jam.
Place the seal tight lids in a small saucepan and cover with water, alternating them face up and face down to prevent the seals from sticking together while warming.
Turn the burner on medium-low heat and allow the seal tight lids to also heat while cooking your jam.
Once the jam is cooked and cooled, remove jars from bath and ladle your jam into jars. Use a fork to take a seal tight lid out of the saucepan, wipe the rim of the jar to allow for a clean seal and screw on the lid ring, tightening the entire lid.
Place jars 2-3 inches from one another to allow cooling.
You will know your jar has sealed correctly when the lid has “popped” after cooling and caved inward rather than domed upward.
It is important to note that Ball has come out with new “Seal Tight” lids that no longer work with this canning method. I typically buy Anchor brand jars; although, if you are going to purchase Ball, read the side of the package and follow the canning instructions provided by them. I avoid these lids as they are not all sealing correctly, which has then wasted lids as the seal tight portion can only be used once!