bowl of Christmas jam on a plate, surrounded by cut out shape cookies sprinkled with powdered sugar

Winter’s Delight Jam | Christmas Jam

 

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4.67 from 3 votes
Winter's Delight Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona's Pectin; containing 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 us 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, Pomona's Pectin founder, adapted it for her.
After making the jam with Pomona's, Nancy said: “My sneak taste was wonderful! Makes a great jam for toast as well as a topping for cheesecake or cream cheese and crackers. Enjoy!”

Notes

Option: Feel free to use whatever spice mix you would like. Spices should not exceed 1 teaspoon.
Servings 5 cups

Ingredients

  • 3 cups whole fresh cranberries
  • 1 orange peeled, seeded, and sections separated
  • 2 teaspoons grated orange zest from the above orange
  • 2 cups frozen strawberries slightly thawed, sliced (or fresh)
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons calcium water see step #1
  • 2 cups sugar divided
  • 2 teaspoons Pomona’s pectin powder mixed into sweetener

Instructions

  • 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.
  • 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.

 

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49 Responses

  1. Roba
    | Reply

    Can I substitute the strawberries with mixed berries ( blackberries, raspberries and blueberries)? I actually just made it with the berries, (no other changes made to the recipe), would it be shelf stable or do I need to keep it refrigerated?

    • Shelby Collings
      | Reply

      Hello Roba,

      Yes, that should be just fine! Happy jamming 😊

  2. Cyndi
    | Reply

    Love the tanginess of the cranberries and the sweetness of the strawberries and not being overwhelmed by sugary sweetness. Excellent taste! Thank you!

  3. Karen Wells
    | Reply

    I love this recipe, but it is just too sweet for my taste. I like it with about 1/2 the sugar or 1 cup. What adjustments do I need to make to pectin and calcium water or recipe in general to use less sugar? Also, is there a negative to using less sugar?

    • Shelby Collings
      | Reply

      You are welcome to reduce the sugar down to about 1/2 cup if you’d like, that would be just fine.

  4. Carol
    | Reply

    I see this recipe calls for 2C sugar. Can I utilize non sugar substitutes such as erythritol and allulose instead?

    • Shelby Collings
      | Reply

      You sure can!

    • Machelle
      | Reply

      I love using allulose. as far as acidity goes, can allulose replace sugar, honey, agave in all jam/jelly/conserve recipes? How does maple syrup affect acidity? I enjoy “playing” with sweeteners, but don’t want to mess up acidity.

      • Shelby Collings
        | Reply

        You are welcome to use any sweetener you prefer in any of our recipes without messing up the pH level. Happy jamming!

  5. Pam
    | Reply

    Can I use a pan of boiling water instead of canner? If so, how deep should water be? To rims of jars

    • Shelby Collings
      | Reply

      Hello Pam,

      Unfortunately no, we do suggest using a water bath canner, as the water needs to be 2 inches above the jars. You could make up a batch of jam and simply freeze your jars to preserve them if you’d like.

  6. Priscilla Obermeyer
    | Reply

    Where would I get Pomona’s Pectin, its not carried in our area.

    • Shelby Collings
      | Reply

      If it is not sold in your area, you can always request it from the store manager at your favorite store, or you can place an online order through our website, HERE.

      Happy jamnminf Priscilla!

  7. Carolyn Hojem
    | Reply

    Made this recipe many times for the simple reason everyone loves it. Can I substitute the cranberries with blackberry juice. I have an abundance of delicious blackberries but have to juice them because of seeds?

    • Shelby Collings
      | Reply

      Hello Carolyn,

      That sounds delicious! Yes, you can replace the 3 cups of cranberries for 3 cups of blackberry juice. You will then increase the Pomona’s Pectin measurement to 4 teaspoons. The calcium water measurement, and other ingredients will stay the same.

      Happy jamming!

  8. Dora Gallardo
    | Reply

    De favor gustaría obtener receta de mermelada de calabaza utilizando su producto de pectina

    • Shelby Collings
      | Reply

      Hello Dora,

      Pomona’s Pectin’s creator has made pumpkin butter/jam with Pomona’s as follows… though she has not ever canned it, she has only ever used it right away or has frozen it.

      What we understand from all the things we’ve read is that the USDA hasn’t tested it and they are worried about both the thickness of the butter and the acidity, since pumpkins seem to vary so much. I have a feeling there won’t ever be any testing or an approved recipe for non-commercial, low sugar canned pumpkin products that are suitable for water-bath canning. Sad day for all of us pumpkin spread lovers!

      Fresh/Freezer Pumpkin Jam Ingredients
      4 cups pureed pumpkin
      1 cup unsweetened apple cider or juice
      4 teaspoons calcium water
      1/2 cup lemon juice
      Spices as you wish
      1/2 cup up to 1 cup honey or 3/4 cup up to 2 cups sugar
      3 teaspoons Pomona’s Pectin powder

      Fresh/Freezer Pumpkin Jam Directions
      Follow directions for Cooked Jam — Low Sugar or Honey from our direction sheet that comes with the pectin. Once your jars are filled, allow your jam to cool at room temperature before placing the lids on and moving to the freezer.

      Hope this helps, happy jamming!

      Kindly,
      Shelby

  9. Charles
    | Reply

    I can’t find the pamonas pectin, can this be made with sure jell pectin “for less or no sugar recipes” or even regular pectin by maybe doubling the sugar?

    • Shelby Collings
      | Reply

      Hello Charles,

      What is your zip code? We would love to help you find some Pomona’s near you on our Store Locator! We are not sure how this would work with SureJel.

  10. Sue
    | Reply

    Can this be doubled?

    • Shelby Collings
      | Reply

      It sure can! Happy jamming 😊

  11. Rae
    | Reply

    Hi, thanks for the quick response. Another question: I see that the colour may not hold as long with Pomona’s pectin. I’ve never used it before, just found some locally. If I’m thinking of making this for Christmas (I’m thinking subbing it for cranberry sauce and for gifts) should I wait a couple months or can I make it now, to have it at peak beauty? Thank you!

    • Shelby Collings
      | Reply

      You should be just fine to make it now! I would say that plain peach and plain strawberry are the ones who have the most color change.

      • Karen Wells
        | Reply

        Hello. Made this recently and the cranberries were still quite crunchy after processing according to recipe. Is that the correct texture or should I cook them longer?

        • Shelby Collings
          | Reply

          Hello Karen,
          We would say the cranberries are a little firm after the cooking process, but we would not say crunchy. If they are too firm, you can certainly cook them longer until they are softer for your liking. Happy jamming!

  12. Rae
    | Reply

    Hi, I’m guessing frozen cranberries would work instead of fresh? Just found this recipe and I’m intrigued!

    • Shelby Collings
      | Reply

      They sure will! We suggest allowing the frozen fruit to come to room temperature before mashing and measuring. Happy jamming!

  13. Michelle McFeely
    | Reply

    Can I use cherries in place of the strawberries

    • Shelby Collings
      | Reply

      You sure can! You will just need to add 1/4 cup lemon juice to the recipe.

  14. Louise
    | Reply

    It was an amazing jam. I made it- giving 3 jars as gifts. They loved it. So today I make more. And tomorrow I’ll make another batch! Thanks.

  15. Sharon Larson
    | Reply

    Can fresh strawberries be substituted for the frozen strawberries?

    • Shelby Collings
      | Reply

      Hello Sharon,

      They sure can!

  16. Julie Crowell
    | Reply

    Can I substitute allulose sweetener or something like Swerve sweetener for the sugar?

    • Shelby Collings
      | Reply

      Hello Julie,

      You sure can! You will just need to follow the conversion chart on the back of your sweetener of choice.

      Happy jamming!

  17. Elizabeth
    | Reply

    How much can I decrease the sugar? It tastes very sweet after adding the first cup.

    • Shelby Collings
      | Reply

      Thanks so much for reaching out to us Elizabeth! We do not recommend reducing to less than 1/2 cup of sugar.

  18. Daniel Earlywine
    | Reply

    How much pure stevia would you add for the sugar sub in this recipe? I have powdered pure Stevia and Stevia liquid drops as well.

    • Shelby Collings
      | Reply

      Hello Daniel,

      You will need to refer to the product that you are using, as they all vary. Happy jamming!

  19. Susan M
    | Reply

    Can I sub 1C chopped strawberries for 1C of the cranberries?

    • Shelby Collings
      | Reply

      Absolutely!

  20. Caryn
    | Reply

    What would you recommend instead is strawberries? I am allergic! Thanks

    • Shelby Collings
      | Reply

      We would recommend raspberries or cherries if you can have those.

    • Wende
      | Reply

      This looks so delicious, but I don’t see where it says approx how much jam this will make? I’ll need to be sure in advance I have enough jars and lids on hand. I’m thinking half-pints. Can you tell me about how many I’ll get? Also, you recommend boiling 10 min’s even for half-pint jars? Thanks!

      • Shelby Collings
        | Reply

        Yield: 4 to 5 cups (we recommend using 4oz or 8oz jars)

  21. Brenda
    | Reply

    I LOVE this jam! I’ve made it three times now. My husband despises cranberries, but he will eat this jam. It’s not too tart, certainly not too sweet, just a wonderful flavor!

    • Shelby Collings
      | Reply

      Thank you Brenda!!

      • RedBlueSpice
        | Reply

        Are the strawberries supposed to be measured sliced? Or measured whole, then slice them?

        • Shelby Collings
          | Reply

          Measured sliced 🙂

  22. Pam
    | Reply

    I am so excited that I got this recipe in my email. I was planning on making a Christmas jam for gifts and have been collecting cranberries and strawberries. I was not thrilled with the other recipes because of all of the sugar. Thank you for converting this recipe for low sugar.

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