Christmas Jam Recipe
A hands-off slow cooker jam bursting with tart cranberries, sweet berries, and pineapple, finished with a hint of ginger and lemon.
Ingredients
Fruit
- 12 oz frozen cranberries undrained bag
- 16 oz frozen strawberries undrained bag
- 16 oz frozen raspberries undrained bag
- 20 oz crushed pineapple undrained can
Sweeteners & Flavor
- 2 cups granulated sugar
- 1 tbsp fresh grated ginger optional
- 2 tbsp lemon juice freshly squeezed
Instructions
Jam Preparation
- Add all fruit, sugar, ginger, and lemon juice into a 6-quart slow cooker. Stir gently to combine.12 oz frozen cranberries, 16 oz frozen strawberries, 16 oz frozen raspberries, 20 oz crushed pineapple, 2 cups granulated sugar, 1 tbsp fresh grated ginger
Cooking
- Cover and cook on LOW for 4 hours, stirring once at the halfway mark to prevent sticking.
- Remove lid, mash mixture with a potato masher, then cook on HIGH uncovered for 45 minutes, stirring every 15 minutes until thick and glossy.
- Ladle hot jam into sterilized jars, wipe rims, seal, and let cool at room temperature until sealed.
Notes
Ensure jars and lids are sterilized by boiling for 10 minutes if you plan to store jam long-term.
Allow jars to cool undisturbed at room temperature until seals pop, typically 12 hours.
Store refrigerated for up to 3 weeks or freeze for up to 6 months; always use clean utensils to avoid spoilage.