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Strawberry Cranberry Orange Spiced Jam for Canning Recipe

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4.1 from 77 reviews

This homemade strawberry cranberry jam combines tangy cranberries with sweet strawberries and warm citrus and spice notes, then is safely preserved through water bath canning. Perfect for spreading on toast, adding to desserts, or gifting, this recipe yields a large batch of delicious, made-from-scratch jam using natural fruit pectin and traditional canning techniques.

  • Total Time: 55 minutes
  • Yield: 128 servings (multiple jars)

Ingredients

Fruit and Flavorings

  • 40 ounces frozen unsweetened strawberries, crushed (fresh is fine but usually more expensive)
  • 1 pound fresh cranberries
  • 2 tablespoons orange zest (about 2 oranges)
  • ¼ cup bottled lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

Sweetener and Pectin

  • 5 pounds granulated sugar
  • 2 (3 ounce) pouches liquid fruit pectin

Instructions

  1. Prep jars. Wash the jars, lids, and bands in hot, soapy water. Rinse thoroughly and keep the jars warm to prevent cracking during canning. Fill your water bath canner halfway with water and bring it to a simmer, keeping jars warm inside the canner.
  2. Combine the fruits and juice. In a large, deep stainless steel saucepan, combine the crushed strawberries, fresh cranberries, and bottled lemon juice. Add the orange zest, ground cinnamon, and ground cloves, stirring well to evenly coat the fruit mixture with spices.
  3. Add sugar and pectin. Stir in all the granulated sugar and both pouches of liquid fruit pectin simultaneously. Mix thoroughly to prevent clumping. Bring the mixture to a full rolling boil that bubbles vigorously across the surface and boil hard for 1 minute while stirring constantly to avoid sticking.
  4. Skim the foam. Remove the saucepan from the heat. Use a spoon to carefully skim off any foam accumulated on the surface of the jam for a smoother texture.
  5. Fill the jars. Ladle the hot jam into the prepared warm jars, leaving a ¼ inch headspace at the top. Use a bubble remover tool to release any trapped air bubbles and check headspace again, adjusting if necessary. Wipe rims with a clean cloth to remove residue, place lids on jars, and screw on bands fingertip-tight.
  6. Process in water bath. Place filled jars in the canner, ensuring they are covered with water by at least 1 inch. Cover the canner and bring the water to a gentle, steady boil. Process the jars for 10 minutes, adjusting time according to your altitude if needed. After processing, turn off the heat, remove the canner lid, and let jars rest in the hot water for 5 minutes.
  7. Cool down. Using a jar lifter, carefully remove the jars and place them on a kitchen towel spaced slightly apart. Allow them to cool undisturbed for 12 to 24 hours to ensure proper sealing.
  8. Check seals and store. After 24 hours, press the center of each lid to check sealing; it should not pop back. Label jars with contents and date, then store in a cool, dark place for future use.

Notes

  • Ensure jars are warmed before filling to prevent cracking from hot jam.
  • Adjust processing time if you live at higher altitudes for safe preservation.
  • Use a bubble remover tool or a non-metallic utensil to release air bubbles for a better seal.
  • If foam is not skimmed, jam texture may be affected.
  • This recipe yields a very large batch suitable for canning multiple jars.
  • Use fresh cranberries for best flavor; frozen strawberries are cost-effective and convenient.
  • Liquid fruit pectin should be fresh; check expiration date for effective gelling.
  • Store jam in a cool, dark place to maintain quality after opening.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Jam and Preserve
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/strawberry-cranberry-orange-spiced-jam-for-canning-recipe/