Spiced Christmas Blackberry Orange Jam

Spiced Christmas blackberry orange jam is almost black in the jar and deep purple on toast. Blackberries make up most of it, cranberries add tartness, and orange zest with cinnamon, ginger and cloves gives it a holiday smell. Frozen blackberries work just as well as fresh. The recipe takes about an hour, plus a day to set, and makes about 6 half pints.

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More Christmas jams

• Spiced Christmas Jam with Strawberries, Cranberries and Orange
• Spiced Christmas Jam with Orange
• Spiced Christmas Jam with Orange and Vanilla
• Spiced Christmas Strawberry Cranberry Jam
• All our jams and jellies

Ingredients

• 1 1/2 lb blackberries, fresh or frozen (about 5 cups)
• 1/2 lb fresh cranberries (about 2 cups)
• Finely grated zest of 1 orange
• 5 cups granulated sugar
• 2 pouches (3 oz each) liquid fruit pectin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

About the seeds

Blackberries have more seeds than most berries. If you want fewer, press half of the cooked blackberries through a sieve after the first simmer and before the sugar goes in. You keep the color and flavor and lose about half the seeds.

Zest only the orange part

Grate the orange lightly and stop when you reach the white pith underneath. The pith is bitter, and in a jam with this much fruit, a bitter note is easy to taste.

How to make spiced Christmas blackberry orange jam

• Put the blackberries and cranberries in a large heavy pot and simmer 10 to 15 minutes, until the cranberries pop, then mash to the texture you like.
• Stir in the orange zest, sugar and spices and bring to a full rolling boil that cannot be stirred down, stirring constantly.
• Add both pouches of liquid pectin, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat and skim off the foam.
• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
• Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Sealed jars keep 1 year; refrigerate opened jars up to 3 weeks.

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What a full rolling boil looks like

Both boils in this recipe need to be full rolling boils: big bubbles across the whole surface that keep going while you stir. Liquid pectin goes in only after the fruit and sugar reach that point. Then count exactly 1 minute of hard boiling. Too short and the jam stays soft.

Storing and serving

Leave the jars on the counter for 24 hours to set. Sealed jars keep 1 year, and once opened, keep the jar in the fridge for up to 3 weeks. Try it on buttered toast, swirled into plain yogurt or spooned over vanilla ice cream.

Our spiced Christmas jam with orange uses the same orange and spice pairing with strawberries. If you like blackberries with heat, try the blackberry jalapeno jam . The spiced Christmas cherry jam is another dark jar for the gift basket, and for dessert, there is our blackberry velvet cake .

Blackberry orange jam questions

Can I use frozen blackberries?

Yes. The recipe calls for 1 1/2 lb fresh or frozen blackberries. They can go into the pot with the cranberries.

Can I use powdered pectin?

This recipe is written for 2 pouches of liquid pectin. Powdered pectin is added at a different stage, so keep to liquid.

How long do the jars keep?

Sealed jars keep 1 year. After opening, refrigerate and use within 3 weeks.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us