This holiday berry jam combines frozen strawberries, raspberries, and blueberries with fresh cranberries. The result is a bright, flavorful jam that works beautifully for holiday gift bags and baskets.
No matter how much jam making I do during the summer season, I almost always find myself a little short on the desirable jams come gift giving time. Now, don’t get me wrong. I have mountains of preserves. But many of them were experimental batches that just don’t work for neighbors and Scott’s coworkers.
This year, instead of relying only on pears and apples to make up the shortfall, I headed for the freezer section at the grocery store. In the past, I’ve been hesitant to make giftable jam exclusively with frozen fruit, because I find it almost always ends up with a softer set and a slightly dull flavor.
But last week, the solution came to me in a flash. Cranberries. Combine frozen berries with a small portion of cranberries and you get perfect jam every time. The cranberries provide both ample pectin and welcome acidity to ensure that the jam sets and tastes terrific. Holiday berry jam is born!
I made this jam with 24 ounces of raspberries, 12 ounces of strawberries, 12 ounces of blueberries, and 8 ounces of cranberries. You can easily change up the frozen fruit, but maintain the basic ratio of three pounds frozen berries to 8 ounces of cranberries.
The yield on this sucker was just a little bit more than 6 cups. I canned it in four 12 ounce jelly jars because those were the easiest jars to put my hands on. You could also do six half pints or even a dozen 4 ounce jelly jars. Make it work for you.
Oh, and one last thing. If you have an Aldi near you, know that it’s an excellent spot to pick up your frozen fruit. Their prices are awesome and they often have organic options.