As December settles in and the kitchen becomes the warmest place in the house, I find myself reaching for what we already have. Fruit tucked away in the freezer from summer, thrifted jars collected over time, and simple ingredients that turn an ordinary afternoon into something special.

This year, we put together homemade Christmas baskets filled with a few of our favorite things. Christmas jam, tallow and beeswax candles, and candied oranges. Thoughtful gifts made slowly, meant to be shared with friends, family, and neighbors.

Christmas does not have to be overconsumed or expensive to be meaningful. Some of the best gifts are made with intention, right at home.

You can watch the full video here where I share the entire process.

A Christmas Basket Made with Intention

Each basket was filled with things we would genuinely love to receive ourselves. Everything was homemade, packaged simply, and created using what we already had on hand.

Inside each basket:

• Homemade Christmas jam
• Tallow and beeswax candles poured into thrifted jars
• Candied oranges, dried and packaged for gifting
• A Simmer Pot
• Chapstick (made this summer)

These baskets were not about perfection or presentation. They were about care, time, and choosing presence over pressure during the holiday season.

---

Christmas Jam from the Freezer and the Pantry

We started our baskets with Christmas jam. A deep, ruby-red jam made with cranberries and frozen strawberries and raspberries from our summer harvest. Using fruit from the freezer feels like carrying a bit of summer into winter, and it is a practical way to use what you already have.

The jam is flavored with orange, cinnamon, cloves, and star anise, creating a spread that truly tastes like Christmas in a jar.

I water bath can this jam so it is shelf stable and ready for gifting. If you are new to canning, jam is one of the easiest places to start.

👉 You can find the full Christmas jam recipe here:
https://fallowandblossom.com/2025/12/12/christmas-jam-recipe-homemade-cranberry-strawberry/

---

Tallow and Beeswax Candles in Thrifted Jars

Next, we made tallow and beeswax candles.

I used a simple ratio of about 75 percent tallow to 25 percent beeswax, which helps the candles burn more slowly and evenly. The tallow was sourced from a local farm, and for scent I used a mix of essential oils along with leftover candle fragrance from candles we made earlier in the year.

Each candle was poured into thrifted jars, cups, and ramekins I had collected over the past few weeks. Most of them cost around twenty-five cents each, making this a very affordable gift that still feels thoughtful and special.

---

Candied Oranges for a Simple, Sweet Treat

While the candles were curing, I made candied oranges.

This was my first time making them, and I was surprised by how much I loved them. Sweet, slightly bitter, and deeply citrusy, they feel festive and special without being complicated.

Once dried, the candied oranges were packaged in craft, food-safe bags, making them easy to tuck into each basket. They added a beautiful homemade touch and a little something extra for the season.

Candied Oranges

These candied oranges are sweet, slightly bitter in the best way, and incredibly festive. They look beautiful tucked into homemade gift baskets and taste even better enjoyed with a cup of tea or dipped in chocolate. Do not skip the blanching step. It makes all the difference.

Ingredients

• 3 to 4 oranges, sliced thin and evenly
• 4 cups granulated sugar
• 4 cups water

Optional finishing

• Additional granulated sugar, for coating
• Milk or dark chocolate, melted
• Flaky sea salt

---

Instructions

1. Slice the oranges
   Slice the oranges thin, aiming for even slices so they cook and dry at the same rate. Remove any seeds as you go.
2. Blanch to remove bitterness
   Bring a pot of water to a boil. Add the orange slices and blanch for 5 to 7 minutes. This step is important and helps remove bitterness from the peel. Drain the oranges and discard the water.
3. Make the simple syrup
   In a wide pan, combine the sugar and water. Bring to a gentle simmer, stirring until the sugar is fully dissolved.
4. Simmer the oranges
   Add the blanched orange slices to the syrup in a single layer. Work in batches if needed so the pan is not overcrowded. Simmer very gently for about 45 minutes, until the slices are translucent and glossy. Avoid boiling.
5. Dry the oranges
   Carefully remove the slices and place them on a wire rack or in a dehydrator.
   • If air drying, allow them to dry overnight or up to 24 hours.
   • If using a dehydrator, use the lowest setting and dry until mostly dry but still slightly tacky.
6. Finish with sugar
   Once the slices are just a bit tacky, toss or dip them in granulated sugar to coat.
7. Optional chocolate dip
   For an extra special treat, dip the dried slices halfway into melted milk or dark chocolate. Place back on the rack and sprinkle lightly with flaky sea salt. Allow the chocolate to set completely.

---

Storage

• Store candied oranges in an airtight container at room temperature for up to 2 weeks.
• For gifting, package in craft, food-safe bags once fully dry.

---

Notes

• Thin, even slices are key for the best texture.
• The blanching step cannot be skipped if you want a balanced, not bitter flavor.
• These make a beautiful addition to Christmas baskets, dessert boards, or homemade gifts.

---

Simple Gifts, Slower Living

Putting these baskets together was a reminder that Christmas does not need to feel rushed or overwhelming. There is beauty in slowing down, using what you already have, and creating something with your hands.

These gifts are not about spending more. They are about choosing intention, care, and connection.

Thank you for being here and for spending a bit of your holiday season with us. I hope this inspires you to create something meaningful in your own kitchen this Christmas.