Introducing SSJ’s sparkly, wonderful Holiday Jam! This is a Strawberry Cranberry Old-Fashioned Jam with orange, spices, vanilla, and optional whiskey. And it’s particularly easy to make. Why? Because cranberries, with their high pectin, make jam set easily without the addition of commercial products. It’s truly the most wonderful jam of the year.

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Strawberrry Cranberry Old-Fashioned Jam

Servings: 12 quarter-pints

Equipment

1 copper or stainless jam pan or 6-quart heavy-bottomed pot.
mason jars, lids, and rings [I used 12 quarter-pint jars]
1 large metal canning pod with lid
large mixing spoons, ladles, funnel, knife and cutting board

Ingredients

1 bag [350 grams or 12.4 oz] fresh cranberries washed, stems removed [frozen will work in a pinch]
2 bags [600 grams each, 1200 total or 42.3 oz] sliced frozen strawberries [whole will also work, just be sure to bash with a spoon to break into halves/quarters while boiling]
4 cups sugar
zest of one large navel orange
4 oz juice of the above orange
2 cinnamon sticks [optional]
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom [optional]
¼ tsp ground cloves
¼ tsp ground nutmeg
1 tsp unsalted butter
¼ cup whiskey [optional]
2 tsp pure vanilla extract

Instructions

Prepare for Canning

Clean and sterilize 12 quarter-pint mason jars [or the equivalent] and keep them warm.
Fill a large water bath canner with clean water and begin to bring the water to a boil.
Place 12 mason jar lids [or the equivalent] in a small saucepan, covering them with hot water, and set on low/simmer to keep warm. Please Note: Some newer Bernardin lids do not require heating. Please check with manufacturer for details.

Make the Jam

Combine the strawberries, cranberries, and sugar in your canning pot, and allow the ingredients to macerate for 30-45 minutes while you prep your boiling water bath, etc.
Add the orange zest, orange juice, dried spices, and cinnamon sticks to the canning pot and stir to combine. If you like all of your alcohol to "cook off," add the whiskey now, as well.
Place the jam pot over high [but not the highest] heat and bring to a boil, stirring occasionally to ensure the sugar dissolves and nothing sticks to the bottom of the pan.
Once the mixture comes to a good boil, add the butter, and lower the heat to medium-high, stirring frequently for approximately 23-25 minutes. Occasionally, you may want to bask a few of the larger strawberry slices with the side of the spoon so that they break in half. As it boils, the jam will thicken considerably because of the pectin in the cranberries!
After 23-25 minutes, the jam should be almost ready. Now is the time to add the whiskey [if you haven't done so already.] The mixture will sizzle a bit and then settle down to its boil.
After 26-30 minutes, the jam will be thickened enough to can. If you're using a wooden spoon, you will notice it "sheets" on the spoon after it's been removed from the pan for a minute or two. You can also do a "plate test." See notes below.
Remove the pot from the stove, remove the cinnamon sticks, and stir in the vanilla until just combined.

Can the Jam

Ladle the jam into your warm, sterilized quarter-pint jars, leaving a ¼-inch headspace.
Wipe jar rims clean, add a warm lid to each jar, and close with a ring, making sure each ring is not too tight by unscrewing a quarter turn after securing.
Process the jars in a boiling water bath for 10 minutes. With the lid on the canning pot, the water should return to a rolling boil before the timer starts.
Remove the jars from the canner and allow to cool completely on wire racks.
Check to make sure the lids have properly sealed.
You may wish to rinse the jars to remove any residual stickiness before decorating with labels and ribbons.

Plate Test:

Before you begin canning, put a plate in the freezer.
When you think your jam is ready to test, take the jam off the heat momentarily.
Drop a teaspoon or so of jam onto the frozen plate.
Place it back in the freezer for two minutes.
Then, push your finger through the jam on the plate. When it wrinkles up ratherthan sliding back into the gap your finger made, your jam is ready.
If it’s not ready, put the pan back over the heat, cook a few minutes more, and test again.
[I usually only do 2-3 tests, but I’ve done a few extra on the plate below, for show.]