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bowl of Christmas jam on a plate, surrounded by cut out shape cookies sprinkled with powdered sugar
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4.72 from 7 votes

Winter's Delight Jam | Christmas Jam

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!”
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.
  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
  • 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.
  • Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more). Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.) Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.

Notes

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