A Jar Full of Memories
My mother made this jam every December. Our kitchen smelled like a spicy, sweet hug. I still laugh at that.
She said it was for the holidays. But I think she made it for us. It was a way to gather, to talk, to be together. That matters more than any ingredient.
The Heart of the Jam
This jam is a happy mix of tart and sweet. Cranberries make your mouth pucker. Pears and sugar smooth it all out.
Then we add the warm spices. Cinnamon, nutmeg, cloves, and ginger. Doesn’t that smell amazing? It tastes like the season in a spoon.
A Little Kitchen Magic
You must test the jam’s thickness. Put a bit on a cold plate. Wait two minutes. Drag your finger through it.
If your finger leaves a clear path, it’s ready. If not, cook it a tiny bit more. This small step keeps your jam perfect. What’s your favorite thing to spread jam on? Tell me.
Why We Preserve
Making jam is not just cooking. It is saving a moment. You capture the taste of ripe fruit and a cozy day.
You can keep it in the fridge for now. Or you can seal the jars for later. A sealed jar is a promise to your future self. It says, “Here is some joy, saved just for you.”
A Fun Fact to Share
Here is a fun fact. The cold plate test is very old. Grandmas have used it for ages. It is simple and it always works.
*Science fact: The jam thickens when pectin, a natural fiber in fruit, gets hot with sugar.* Neat, right? Do you have a family cooking trick like that?
Making It Your Own
This recipe is a friend, not a boss. You can play with it. Try a squeeze of lemon instead of orange. Or use a dash more ginger.
That is the second big lesson. Food should have room for your own story. What fruit says “holidays” to you? I would love to know.
The Gift in a Jar
I love to give these jars away. A homemade gift is a piece of your heart. It shows you took the time.
Tie a ribbon around the lid. Add a little note. You are not just giving jam. You are giving a memory waiting to be made. Who would you give your first jar to?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cranberries | 1 pound (4 cups) | Fresh or frozen whole |
| Pears | 1 pound (1 3/4 cups shredded) | Ripe but firm, peeled and shredded |
| Water | 1 cup | |
| Orange zest and juice | 2 tbsp zest plus 1/2 cup juice | From about 2 oranges |
| Sugar | 3 cups | |
| Ground cinnamon | 2 teaspoons | |
| Ground nutmeg | 1/4 teaspoon | |
| Ground cloves | 1/4 teaspoon | |
| Ground ginger | 1/4 teaspoon |
A Jar of Holiday Sunshine
Hello, my dear. Come sit at the table. The kettle is on. I want to share my Holiday Jam recipe with you. It is a taste of the season in a jar. Cranberries and pears sing together with cozy spices. Doesn’t that smell amazing? Making jam is like bottling up sunshine and laughter. I think of my own grandmother when I stir the pot. She taught me this on a snowy afternoon. I still laugh at that. Let’s make some memories together.
Steps
Step 1: First, get your jars ready. Put two small plates in the freezer. They help us test the jam later. Set your jars in a big pot of water. Bring it to a simmer, then turn it off. The hot jars will keep our jam safe. (A hard-learned tip: always use a jar lifter. Those jars get very hot!)
Step 2: Now, let’s cook the fruit. In your big pot, combine cranberries, shredded pears, water, and orange zest and juice. Bring it all to a lively boil. Then let it bubble gently until the cranberries pop. They make such a happy sound! Stir in all the sugar and those wonderful spices. Can you smell the cinnamon and ginger? It smells like holiday cheer.
Step 3: Time to mash! Turn off the heat. Use a potato masher to crush the fruit. I like it mostly smooth, with a few little bits. Now, bring it back to a boil. Cook it, stirring often, until it gets thick. A candy thermometer should read about 217 degrees. This part takes patience, but it’s worth it.
Step 4: Let’s test it. Spoon a bit onto a chilled plate. Pop it in the freezer for two minutes. Then, drag your finger through it. Does your finger leave a clear path? If it does, it’s perfect! If it’s runny, cook it a little longer. Skim off any foam with a spoon. What’s your favorite fruit to cook with? Share below!
Step 5: Carefully dry your hot jars. Ladle the hot jam into them. Leave a little space at the top. Run a skewer around the inside to remove air bubbles. For the fridge, just let it cool, cover it, and wait a day. For pantry storage, you’ll need to process the jars in boiling water. The time depends on how high you live above the sea!
Cook Time: 45–55 minutes
Total Time: About 1 hour 30 minutes, plus setting time
Yield: About 4 cups
Category: Condiment, Preserves
Make It Your Own
This jam is a wonderful friend. It loves to play dress-up! Here are three fun twists for your next batch. Which one would you try first? Comment below!
- Apple Ginger Twist: Swap the pears for tart green apples. Add an extra teaspoon of fresh grated ginger for a lively kick.
- Vanilla Pear Dream: Use only pears, no cranberries. Stir in the seeds from one vanilla bean at the very end. It’s so sweet and gentle.
- Spiced Citrus Blast: Use a whole lemon, zest and juice, instead of orange. Add an extra pinch of black pepper. It’s bright and surprising!
Serving Up the Joy
Oh, the places this jam will go! My favorite is slathered on warm, buttered biscuits. It’s also glorious swirled into plain yogurt. Or, give a jar as a gift. Tie a ribbon around it. You are giving someone a hug in a jar. For a drink, I love a cup of hot spiced cider beside it. For the grown-ups, a glass of chilled Riesling wine is a lovely match. The sweet and tart jam sings with it. Which would you choose tonight?
Keeping Your Holiday Jam Just Right
Let’s talk about keeping your jam perfect. For eating soon, just pop it in the fridge. It will be happy there for two whole months. For long-term storage, follow the canning steps. Those sealed jars can last a year in your pantry.
I always make a double batch. It is wonderful to have extra jars ready for gifts. This matters because a homemade gift is a gift of your time and care. I remember my first time canning. I was so nervous waiting for that “pop” sound that means the jar sealed!
Have you ever tried storing it this way? Share below!
Jam-Making Hiccups and Simple Fixes
Sometimes jam can be too runny. If your finger test shows a runny trail, just cook it a bit longer. Stir it well so it does not stick. This matters because the right thickness makes it perfect for toast.
Do not worry about foam on top. Just skim it off with a spoon. I once forgot to skim it. The jam was still delicious, just not as pretty. Your jam might not set right away. Be patient. Let it cool fully for 12 hours.
This waiting matters. It builds your cooking confidence. You learn that good things take a little time. Which of these problems have you run into before?
Your Quick Jam Questions Answered
Q: Is this jam gluten-free? A: Yes, all the ingredients are naturally gluten-free.
Q: Can I make it ahead? A: Absolutely! That is the best part about canning.
Q: What if I do not have pears? A: You can use a firm apple instead. It will work just fine.
Q: Can I double the recipe? A: You can, but use a very big pot. *Fun fact: Cranberries pop when they cook, like tiny fireworks!*
Q: Any optional tips? A: A tiny pinch of black pepper makes the spices sing. Which tip will you try first?
Wrapping Up From My Kitchen to Yours
I hope you love making this festive spread. The smell of it cooking is pure holiday joy. It always makes me think of my own grandma’s kitchen.
I would love to hear all about your jam-making adventure. Have you tried this recipe? Tell me about your experience in the comments. Sharing stories is the best part of cooking.
Happy cooking!
—Grace Ellington.
Holiday Jam
Description
A festive and spiced cranberry-pear jam perfect for holiday gifts and meals.
Ingredients
Instructions
- Place 2 small plates in freezer to chill. Set canning rack in large pot, place four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium heat, then turn off heat and cover to keep hot.
- In Dutch oven, bring cranberries, pears, water, and orange zest and juice to boil over high heat. Reduce heat to medium, cover, and simmer, stirring occasionally, until cranberries burst, 3 to 5 minutes. Stir in sugar, cinnamon, nutmeg, cloves, and ginger and continue to boil, uncovered, until sugar is completely dissolved.
- Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until thickened and registers 217 to 220 degrees, 8 to 10 minutes. (Temperature will be lower at higher elevations; see Temp the Jam for more information.) Remove pot from heat.
- To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
- Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jam into hot jars, leaving 1/4 inch headspace. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles.
- For short-term storage: Let jam cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.) For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 15 minutes for up to 1,000 feet, 20 minutes for 1,001 to 3,000 feet, 25 minutes for 3,001 to 6,000 feet, or 30 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes longer. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)
Notes
- Ensure all canning equipment is clean. For food safety, follow the full boiling water bath process for long-term storage. The calorie estimate is per tablespoon.