Easy Christmas Jam
User Reviews
5
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Prep Time
12 mins
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Cook Time
15 mins
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Total Time
28 mins
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Servings
4 x 220 ml jars
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Course
Condiments, Snacks
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Cuisine
American
Easy Christmas Jam
Description
Easy Christmas Jam blends cranberries and Bramley cooking apples with fresh orange juice and zest, enhanced by a touch of mixed spice if desired. The apples are sliced thin and simmered gently with the cranberries until softened and the berries have popped, releasing their juices. Sugar is then added and dissolved before boiling the mixture to the jam setting point, typically measured by temperature or the chilled saucer test. The resulting jam has a thick, spreadable texture with a lively combination of tartness from cranberries and sweetness from apples and orange.
This jam is suited for festive breakfasts, as a spread on toast or biscuits, or as an accompaniment to various holiday dishes. The natural fruit components give it a balanced flavor profile that complements seasonal meals.
The provided notes include guidance on sterilizing jars and lids to ensure safe storage and on how to properly fill and seal jars while the jam is hot. This helps preserve freshness and extends shelf life.
Ingredients
- 300 g cranberries
- 300 g cooking apples Bramley apples, weight when peeled, cored & quartered
- 150 ml orange juice from 1 - 2 oranges, freshly squeezed
- 2 teaspoons orange zest from 1 - 2 oranges, grated
- ¼ teaspoon mixed spice optional
- 600 g granulated sugar
Instructions
- Thinly slice the apple quarters (from top to bottom).
- Place in a preserving pan (or similar) with cranberries, orange juice, orange zest and mixed spice.
- Cover the pan with a tight-fitting lid and gently simmer for about 10 minutes or until apple is softened and cranberries have all popped.
- Lower the heat, add the sugar and stir until dissolved, whilst breaking up the apple with the back of a wooden spoon.
- Bring the pan to a rolling boil on a high heat, stirring continuously and set a timer for 5 minutes (or boil until 104°C or 219°F is reached on a digital or jam thermometer). Then remove from the heat.
- Test for set by pouring a few drops of jam onto a chilled saucer, then put in fridge for 30 seconds.
- Push a finger through the jam which should no longer be watery and form a gel like crinkle. (Harder to see in this jam as it’s so fruity but you’ll know if it’s standing upright on the plate).
- Pot up immediately into hot jars (using a ladle and jam funnel if you have one) and screw or clip on lids whilst jam is still hot.
- Jam is ready to serve once cool.
- Store in a cool, dry, dark place and once open in the fridge (use within a few months). For best quality and colour eat within 12 months but will be safe to eat for years.
Notes
- Freeze small plates or saucers in advance to test jam set by cooling a drop.
- Sterilize jars by washing, heating with boiling water, and placing in a 140°C oven until ready.
- Lids should be sterilized with boiling water and dried thoroughly, optionally warmed in the oven fan setting to prevent sealing issues.
- Pot the jam immediately into hot sterilized jars using a ladle and funnel for cleanliness.
User Reviews
Overall Rating
5
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