Spiced Christmas jam is a festive spread that combines the traditional flavors of the holiday season with a cozy warmth of spices like cinnamon, cloves, nutmeg, and sometimes a hint of ginger. This jam typically incorporates seasonal fruits such as cranberries, oranges, apples, or pears, giving it a blend of tart and sweet flavors. Historically, the custom of making spiced preserves dates back centuries when preserving fruit with spices was a way to capture seasonal flavors for the colder months. As sugar became more accessible, jams evolved from simple fruit preserves to more complex recipes, especially for holidays, when cooks added special spices to create more celebratory flavors.
The flavor profile of spiced Christmas jam is rich and layered. With a balance of sweetness from the fruit and a slight tartness (often from cranberries or citrus), it’s both comforting and bright. The spices add a gentle warmth, making it ideal for cold winter mornings or cozy holiday gatherings. Cinnamon adds depth, while cloves bring a robust earthiness. Nutmeg gives a mild sweetness and woody note, and ginger, if included, adds a subtle heat. Together, these flavors make the jam feel indulgent and nostalgic, reminding many of Christmas desserts like pies, spiced cakes, or mulled drinks.
Spiced Christmas jam has grown in popularity because it captures the essence of the holiday season in a simple, versatile spread. It’s often served on warm toast, scones, or croissants for breakfast. For a festive appetizer, it pairs wonderfully with creamy cheeses like brie or goat cheese, served on a charcuterie board. Some even use it as a glaze for meats or as a filling for holiday pastries. Because it’s easy to make and can be jarred and given as a gift, spiced Christmas jam has become a holiday tradition for many families, bringing a taste of Christmas cheer to friends and loved ones.
spiced Christmas jam
Ingredients
- Ingredients
- 3 lbs ripe plums pitted and chopped (about 6 cups)
- 1 lb cranberries about 4 cups
- 1 large apple peeled, cored, and diced (about 1 cup)
- 3 ½ cups granulated sugar
- 2 tbsp lemon juice
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- ½ tsp ground ginger
- ½ cup apple cider or water optional, to help cook down the fruit
- 1 1.75 oz package powdered pectin
Instructions
- Sterilize six half-pint jars by boiling them in water for 10 minutes. Keep them warm in the pot until you’re ready to use them.
- In a large, heavy-bottomed pot, combine the chopped plums, cranberries, diced apple, sugar, lemon juice, and apple cider (if using). Place the pot over medium-high heat, stirring occasionally, until the mixture begins to boil. Cook for about 10-15 minutes, or until the cranberries burst and the fruits start to soften.
- Stir in the cinnamon, nutmeg, cloves, and ginger. Sprinkle the pectin evenly over the fruit mixture, stirring well to avoid any lumps.
- Increase the heat and bring the mixture to a rolling boil. Boil for 1-2 minutes, stirring constantly. Test the set by placing a small spoonful on a cold plate; it should gel after a minute or two. If it’s still runny, boil for another minute and test again.
- Carefully ladle the hot jam into the prepared jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars with a damp cloth, place the lids on, and screw on the rings until just finger-tight.
- Place the jars in a boiling water bath for 10 minutes. Remove them carefully and let them cool completely on a towel-lined counter
