Christmas Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
This recipe, originally an Amish recipe, was adapted from one sent to Connie Sumberg at Pomona’s Pectin by Nancy O’Neal of Bedford, Virginia. The original recipe used liquid pectin and a large amount of sugar. Nancy wanted to use Pomona’s and less sugar. Connie, of Pomona’s Pectin, adapted it for her.
Nancy has now made it with Pomona’s Pectin and said, “My sneak taste was wonderful! Used two cups of sugar! Makes a great jam for toast as well as a topping for cheesecake or cream cheese and crackers.”
Yield: 4-5 cups
Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
Wondering what calcium water is? Calcium water is a solution of the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder. Pomona’s Pectin recipes call for calcium water because the pectin is activated by calcium, not by sugar. You can read more about calcium water here.
- 3 cups whole cranberries
- 1 orange; peeled, seeded, and sections separated
- 2 teaspoons grated orange zest, from the above orange
- 2 cups frozen, slightly thawed, sliced strawberries
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 2 teaspoons calcium water
- 2 cups sugar, divided
- 2 teaspoons Pomona’s pectin powder
Christmas Jam Directions:
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Rinse cranberries and combine cranberries and orange sections in a food processor. Pulse until coarsely chopped.
- Add strawberries, orange zest, cloves, and cinnamon. Process until finely chopped, but not pureed.
- Put processed fruit mixture into sauce pan.
- Cook mixture for 2 minutes over low heat, stirring constantly.
- Add calcium water, and mix well.
- Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
- Add remaining 1 cup sugar once pectin is dissolved. Stir well and return to a boil. Once the jam returns to a full boil, remove it from the heat. Skim off any foam.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down.
Eat within 1 year. Lasts 3 weeks once opened.