Recipe: Spiced Christmas Jam

Each year I attempt to make some edible treats for gifts. Last year was the year for mulled wine kits and homemade giant scotch eggs. This year, something a little more simple and perfect to make in batches. Make a big stash of Christmas jam and you're all set to spread some festive jammy cheer to everyone you know!

Cranberries, berries, orange, cinnamon and cloves make this a real winter warmer. If you prefer something sharper, make the lot with just cranberries, or for those with a sweet tooth, half and half with mixed berries like raspberries.

You don't need a giant maslin (jam) pan but it does come in very handy for making big batches like this one. My pan is a 9 litre one from Domu, which should make up to a dozen jars of jam. Or, 9 litres of mulled wine! 

S P I C E D   C H R I S T M A S   J A M
(Makes 6 regular sized jars, double up or halve as necessary)

1 cinnamon stick
a few whole cloves
450g cooking apples like bramleys, peeled, cored and cubed
zest of 1 large orange or 3 clementines
200ml fresh orange juice
450g fresh cranberries
450g mixed frozen berries 
1kg jam sugar
  1. Tie the cinnamon and cloves in  a square of muslin cloth. Add the apples, orange zest and juice into a large maslin pan and cook on a medium heat until the apples are soft, approximately 10 minutes.
  2. Add the berries and continue to cook gently for around 5-10 minutes, checking the cranberries retain their shape.
  3. Pour in all of the sugar and turn the heat up. Continuously stir until all the sugar has dissolved. Place a sugar thermometer in the pan and leave on a rapid boil for 10 minutes. 
  4. At around 110 degrees the jam should be at setting point. To check, take a small spoon of jam on a chilled plate, leave to cool for a few minutes before pushing your finger through the jam. If the jam wrinkles then its ready. If its too runny then put back on a rapid boil for another 5 minutes.
  5. Remove from the heat and take out the muslin bag. Leave to cool for a further 10 minutes and remove any scum from the top of the jam with a slotted spoon.
  6. Warm some clean jam jars up either in the oven or with a swill of boiling water. Pour in the jam and seal with a lid. Leave to cool fully before labelling. 

Thanks to Domu for sending me a shiny new maslin pan for this post, next stop...mulled wine! 


  1. Ohh sounds delish! I always want to make something for Christmas but it never seems to happen! One year :) x

    Jasmin Charlotte

  2. This looks incredible. I've been making lots of cranberry jam recently on it's own to put in things but it's too tart to eat alone. Good idea to include apples and mixed berries!


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