Feastical

Your New Favorite Jam is Bursting with Berry Goodness

Hey friends, Beau here! Let’s talk about one of life’s simple, soul-stirring pleasures: homemade jam. Now, I’m not talking about the stuff you buy in a plastic tub. I’m talking about a jar of sunshine you create yourself, filled with chunky fruit, warm spices, and a whole lot of love. If you’ve never made jam before, you’re in for a treat. And if you’re a seasoned pro, get ready to fall in love with a new classic.

Today, we’re whipping up a batch of my absolutely irresistible Strawberry Cranberry Jam with a kiss of orange and a cozy hug of cinnamon. This jam is a total rockstar. It’s the kind of spread that turns a boring piece of toast into a celebration and a simple scone into a memory. The strawberries bring that familiar, sun-ripened sweetness, while the cranberries crash the party with their brilliant, tart zing. The fresh orange? It’s the life of the party, cutting through with a bright, citrusy note that makes every flavor pop. And that cinnamon stick? It simmers in the background, whispering notes of warmth and comfort that feel like your favorite holiday sweater.

This recipe is foolproof, friends. We’re keeping it simple, soulful, and seriously satisfying. No fancy equipment needed, just a big pot and a willing heart. So, tie on your apron, find that spatula, and let’s make your kitchen smell incredible. This isn’t just jam; it’s a spoonful of happiness, and you deserve a whole jar.

The Jam That Started It All: A Feastical Memory

This recipe holds a special place in my heart because it’s one of the very first things I ever “created” in the kitchen, way before Feastical was even a twinkle in my eye. Picture a much younger Beau, home from college for winter break, watching my grandmother make her famous cranberry sauce. Her kitchen was my favorite classroom, filled with the scent of roasting turkey and the sound of Frank Sinatra on the radio.

One year, I got a little brave. I saw a basket of strawberries on the counter, left over from the morning’s pancakes, and I thought, “What if…?” I tossed them into Nana’s cranberry pot when she wasn’t looking, along with a sneaky pinch of cinnamon from the spice rack. She turned around, saw my “creation,” and just raised an eyebrow. But then she smiled. We stood there together, stirring this rogue pot of pinkish-red jam, and when we finally tasted it, her eyes lit up. “Beau,” she said, “this is something special.” That moment—the surprise, the collaboration, the pure joy of creating something delicious from the heart—is the entire spirit of Feastical. This jam is that memory in a jar.

Gathering Your Jam-Making Superstars

Here’s the cast of characters for our fruity masterpiece. The beauty of this jam is its simplicity, but each ingredient plays a crucial role. Let’s break it down.

• 12 oz Fresh Cranberries: These little ruby gems are the tart backbone of our jam. They’re packed with pectin, which is the natural magic that helps the jam set. Don’t use frozen here unless you’re in a real pinch—fresh gives the best texture and pop! Chef’s Insight: Give them a quick rinse and pick through to remove any soft or bruised berries.
• 1 lb Strawberries, hulled and chopped: Our sweet, juicy counterpoint. I like to chop them into uneven chunks for a wonderfully rustic, chunky-textured jam. Substitution Tip: Frozen strawberries will work, but thaw and drain them first to avoid extra liquid.
• Zest and Chopped Segments of 1 Large Orange: We’re using the whole fruit here! The zest gives an intense, aromatic citrus oil, while the juicy segments burst with fresh flavor. Chef’s Hack: Roll the orange on the counter firmly before zesting and cutting—it helps release all those precious juices.
• 1/4 cup Water or Orange Juice: This is just to get the party started in the pot, preventing the fruit from sticking before they release their own juices. Using orange juice will amplify the citrus flavor beautifully.
• 4 cups Granulated Sugar: I know it seems like a lot, but sugar is a preservative as much as a sweetener. It’s essential for the jam’s texture and shelf life. Substitution Tip: You can’t easily swap for honey or maple syrup in this recipe without affecting the set, but a sugar designed for low-sugar jams (like Pomona’s Pectin sugar) will work if you follow their specific instructions.
• 1 Cinnamon Stick: This is our secret weapon! A whole stick infuses the jam with a warm, subtle spice without the gritty texture of ground cinnamon. It’s like a cozy, aromatic background note.

Let’s Make Some Magic: The Jam-Making Process

Ready to see the transformation? This is where the simple ingredients become something truly spectacular. Follow these steps, and you’ll be a jam-making pro in no time.

1. The Fruit Foundation: Grab your largest, heaviest-bottomed saucepan or Dutch oven. This gives you plenty of room for bubbling and prevents messy boil-overs. Dump in your cranberries, chopped strawberries, orange zest, orange segments, and your 1/4 cup of liquid. Now, crank the heat to medium. We’re going to bring this beautiful mess to a lively simmer. You’ll hear the cranberries start to pop and sizzle—that’s the sound of success! Let it bubble away for about 10 minutes, stirring occasionally, until the strawberries have softened and the mixture looks saucy.
2. The Sweet Transformation: Time for the sugar! Turn the heat down to low. This is a crucial step—adding sugar to boiling fruit can cause a volcanic eruption. Slowly sprinkle in all the sugar and drop in your cinnamon stick. Now, stir, stir, stir until you can’t see a single grain of sugar shimmering at the bottom of the pot. This ensures a smooth, not gritty, final product.
3. The Simmer and Thicken: Bring the heat back up to a steady, low simmer. Let the jam bubble gently for 30-40 minutes. You don’t need to stir constantly, but do give it a loving scrape every 5 minutes or so to make sure nothing is sticking to the bottom. You’ll watch the jam slowly reduce, darken in color, and thicken before your very eyes. The bubbles will become glossy and lazy. This is patience paying off!
4. Texture Time & The Wrinkle Test: Fish out that cinnamon stick—its job is done. Now, decide on your texture. For a smoother jam, use an immersion blender right in the pot and pulse a few times. I’m a chunky-jam guy, so I usually just leave it rustic. Now, for the pro test: place a small plate in your freezer at the start of your cook. When you think the jam is ready, drop a tiny spoonful onto the chilled plate. Let it sit for a minute, then push it with your finger. If the surface wrinkles, you’ve reached jam perfection! If it’s still runny, simmer for another 5 minutes and test again.
5. Jarring It Up: While the jam is cooking, wash your jars and lids in hot, soapy water. To make them shelf-stable, you can sterilize them in a pot of boiling water for 10 minutes. Carefully ladle the hot jam into the hot jars, leaving about 1/4 inch of space at the top. Wipe the rims clean, seal the lids tightly, and let them cool completely on the counter. You’ll hear the most satisfying “pop” as they seal!

Beyond the Toast: How to Serve This Jam

Okay, the hard part is over. Now for the fun part: eating it! Of course, this jam is a breakfast champion. Slather it on warm, buttered biscuits, swirl it into your morning yogurt, or let it melt over a stack of fluffy pancakes.

But let’s think outside the toast rack, shall we? This jam is a phenomenal culinary multitasker. Warm it up slightly and use it as a gorgeous glaze for roasted chicken or pork tenderloin. It’s sweet, tart, and sticky—perfect for the grill! Dollop it over a wheel of baked brie for the ultimate party appetizer. Stir a spoonful into your vinaigrette for a fruity salad dressing. Or, my personal favorite, use it to fill thumbprint cookies or as a stunning layer in a vanilla cake. The possibilities are endless!

Make It Your Own: Delicious Recipe Twists

Once you’ve mastered the classic, feel free to get creative! Here are a few of my favorite ways to mix it up.

• Spicy Kick: Add two thin slices of fresh ginger or a tiny pinch of cayenne pepper along with the cinnamon stick for a jam with a warm, surprising kick.
• Herbal Elegance: Stir in a tablespoon of freshly chopped rosemary or thyme during the last 5 minutes of cooking. The herbal notes with the fruit are incredibly sophisticated.
• Vanilla Bean Dream: Swap the cinnamon stick for a split and scraped vanilla bean pod. The tiny black specks and rich, floral flavor are pure luxury.
• Lower-Sugar Version: Use a pectin designed for low-sugar recipes (like the one I mentioned earlier) and follow the package directions to significantly cut the sugar without sacrificing the set.
• Apple Pectin Boost: For an extra-firm set and a subtle autumnal flavor, add one peeled, finely grated Granny Smith apple to the pot with the initial fruits.

Beau’s Kitchen Confidential

This recipe has been my faithful companion for years, and it’s evolved in little ways each time I make it. I’ve learned that a little patience during the simmering stage is the real secret ingredient. Don’t rush it! Let the jam thicken slowly and develop its deep, complex flavor.

One time, I was filming a video for Feastical and got so caught up in chatting that I let the jam reduce a little too much. It turned into the most incredible, thick fruit leather—a “happy little accident,” as Bob Ross would say! We rolled it out, cut it into strips, and had the best homemade fruit roll-ups. So remember, even if it doesn’t go perfectly, it can probably still be delicious. That’s the joy of cooking!

Jam Session Q&A

Let’s tackle some common jam questions head-on. You’ve got this!

• Q: My jam didn’t set! What happened?

  A: Don’t despair! This is usually because it needed a longer simmer to evaporate more liquid. You have two options: 1) Pour it back into the pot and simmer for another 10-15 minutes, then re-test. 2) Embrace it! You’ve just made a fantastic strawberry-cranberry sauce, which is incredible over ice cream or pork chops.

• Q: Can I use frozen fruit?

  A: You can, but fresh is always best for texture. If using frozen cranberries and strawberries, don’t thaw them first. Just add them directly to the pot, but expect a slightly longer cooking time to account for the extra water they’ll release.

• Q: How long does this jam last?

  A: If you’ve processed the jars in a water bath, they’ll be shelf-stable for up to a year. If you just put sealed jars in the fridge, they’ll keep perfectly for about 3 months. Once opened, always refrigerate and use within a month.

• Q: Why a cinnamon stick and not ground cinnamon?

  A: Great question! A cinnamon stick infuses a subtle, smooth flavor without making the jam cloudy or gritty. Ground cinnamon can sometimes give a slightly “muddy” taste and texture.

A Spoonful of Goodness

Now, I’m not a nutritionist, but I am a guy who believes in knowing what’s in your food. This jam is a celebration of real, whole ingredients. Since it’s fruit-based, it’s naturally fat-free. The primary source of calories is the sugar, which, as we discussed, is essential for preservation and texture.

But let’s not forget the good stuff! Cranberries are famous for their antioxidants and vitamin C. Strawberries bring a healthy dose of manganese and folate to the party. So while it’s a treat, it’s one made with wholesome, recognizable ingredients. A little goes a long way in bringing joy to your meal!

Strawberry Cranberry Jam with Orange and Cinnamon : Festive, Fruity & Flavor-Packed

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• Author: BeauCollier

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Description

Hey friends! Beau here. If you love homemade spreads that are bursting with flavor and warmth, this jam is a dream. Sweet strawberries, tart cranberries, bright orange, and a hint of cinnamon combine into a cozy, rustic jam that transforms toast, scones, yogurt, or even roasted meats. Simple, soulful, and endlessly versatile—this is jam you’ll want to make again and again.

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Ingredients

• 12 oz (340g) fresh cranberries – tart and naturally pectin-rich

• 1 lb (450g) strawberries, hulled and chopped – rustic texture recommended

• Zest and chopped segments of 1 large orange – brings fresh citrus notes

• 1/4 cup (60ml) water or orange juice – prevents sticking and adds flavor

• 4 cups (800g) granulated sugar – essential for set and preservation

• 1 cinnamon stick – warm, aromatic background flavor

Optional Twists:

• Fresh ginger slices or a pinch of cayenne for spice

• Fresh herbs like rosemary or thyme for a savory touch

• Vanilla bean pod for a floral, luxurious note

• Low-sugar pectin or apple for firmer texture

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Instructions

1. Prep the Fruit:

• Rinse cranberries and remove any soft or bruised berries.

• Hull and chop strawberries into uneven pieces for a rustic jam.

• Zest and segment the orange, rolling it first to release juice.

2. Cook the Fruit:

• In a large, heavy-bottomed saucepan or Dutch oven, combine cranberries, strawberries, orange zest, orange segments, and liquid.

• Heat over medium, stirring occasionally, until the fruit softens and cranberries pop (~10 minutes).

3. Sweeten:

• Lower heat. Gradually add sugar and drop in the cinnamon stick. Stir until dissolved.

4. Simmer & Thicken:

• Bring to a gentle simmer and cook 30–40 minutes, stirring occasionally. The jam should reduce, thicken, and develop a glossy sheen.

5. Check Texture:

• Remove cinnamon stick. For smooth jam, pulse with an immersion blender; leave chunky if preferred.

• Optional “wrinkle test”: drop a spoonful on a chilled plate. If the surface wrinkles when pushed, it’s ready.

6. Jar the Jam:

• Wash and sterilize jars and lids.

• Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe rims, seal, and cool. You’ll hear a satisfying “pop” as jars seal.

Notes

• Patience is key: Let the jam simmer slowly to develop deep flavor.

• Frozen fruit: Can be used but may require longer cooking.

• Cinnamon stick vs ground cinnamon: Stick gives smooth, subtle flavor without gritty texture.

Nutrition

• Calories: 180 Cal per 1/4 cup serving
• Sugar: 44g
• Fat: 0g
• Carbohydrates: 47g

Spread the Love

And there you have it, friends. My heart-in-a-jar Strawberry Cranberry Jam. Making it is more than just a kitchen project; it’s an act of love. It’s the smell that fills your home, the pride you feel when you hear that lid pop, and the joy of sharing something handmade with someone you care about.

This jam has been the star of my holiday gift baskets, the secret weapon in my breakfasts, and a constant reminder of where my love for food began—in my Nana’s kitchen. I hope this recipe finds a special place in your kitchen and your heart. Now, go forth and spread the Feastical love, one spoonful at a time.

Final Thoughts

This Strawberry Cranberry Jam is more than a recipe—it’s a jarful of joy. With its perfect balance of sweet, tart, and cozy spice, it’s guaranteed to become your new favorite spread. Simple to make and impossible to resist, this is your invitation to create something deliciously unforgettable. Happy jamming!