▢24 oz. fresh cranberries, (about 6 cups)
▢16 oz. fresh strawberries
▢1½ tsp. ground cinnamon
▢1 tsp. ground nutmeg
▢1/2 tsp. ground cloves
▢1/4 tsp. ground ginger
▢2 cups brown sugar
Instructions
Add everything to the slow cooker and stir.
Cook on HIGH for 4 hours without opening the lid during the cooking time.
When the cooking time is up, add the contents from the slow cooker into a blender. Pulse until a jam forms. DO NOT OVER BLEND OR YOU WILL MAKE CRANBERRY BUTTER. You can use an immersion blender if you choose.
The jam will thicken a lot while it cools, don’t fret. Cranberries have pectin in them.
Add the hot jam to jars or plastic freezer containers. Serve within 2 weeks or freeze. This is not a canning recipe.
Sarah’s Notes
This is not a canning recipe; this is a freezer jam (or fridge jam).
If you do not have brown sugar on hand, you can use white sugar at a 1:1 ratio.
Frozen cranberries and frozen strawberries can be used if you can’t find fresh.
The Christmas jam can be stored in mason jars or in an airtight plastic container. Make sure it has cooled down and keep it in the fridge for up to 2 weeks or freeze. If freezing, be sure to leave an inch of room at the top of the jars for the jam will expand as it freezes.
Nutrition
Calories: 108kcal | Carbohydrates: 28g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 7mg | Potassium: 93mg | Fiber: 2g | Sugar: 24g | Vitamin A: 24IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 0.4mg
