This vibrant ruby-red jam is bursting with holiday flavor. Sweet berries, tart cranberries, and a hint of citrus come together to create a beautiful homemade jam that’s perfect for gifting, spreading on toast, or serving on a holiday brunch table.
Ingredients
- 2 cups fresh or frozen strawberries, hulled and chopped
- 2 cups fresh or frozen raspberries
- 2 cups fresh cranberries
- 4 cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large saucepan, combine the strawberries, raspberries, and cranberries. Set the pan over medium heat and cook for 5–7 minutes, stirring often, until the fruit begins to soften and release its juices.
- Use a potato masher or fork to gently crush the fruit to your desired texture. You can leave it chunky or mash it smoother.
- Add the granulated sugar and stir until fully dissolved. Turn the heat to medium-high and bring the mixture to a gentle boil.
- Once boiling, reduce heat to medium and continue cooking for 10–15 minutes, stirring frequently. The jam will thicken as the cranberries burst and the liquid reduces.
- Stir in the lemon juice and vanilla extract, if using. Cook for another 2 minutes.
- To test the consistency, place a small spoonful of jam on a cold plate and let it sit for 30 seconds. Run your finger through it; if it wrinkles slightly and holds its shape, it’s ready. If not, cook for a few more minutes and test again.
- Remove the jam from the heat. Carefully ladle the hot jam into sterilized jars. Wipe the rims, seal with lids, and allow to cool at room temperature.
- Once cooled, refrigerate for up to 3 weeks or freeze for up to 6 months.
How many pints or half-pints does this make?