This homemade Christmas Jam is full of sweet strawberries, tart cranberries, and cozy holiday spices. The combination creates a beautiful red jam with a fruity flavor and a hint of cinnamon, ginger, nutmeg, and cloves.
It is a lovely addition to your holiday breakfast table and makes a thoughtful homemade gift for friends and family. Spread it over toast, serve it with crackers and cheese, or add it to your favorite holiday appetizers. With simple ingredients and a festive flavor, this Christmas Jam is a wonderful recipe to make during the holiday season.
Servings: Approximately 6 half-pint jars
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes, excluding jar processing and cooling time
Why I Love This Christmas Jam
- Perfect holiday flavor: Strawberries, cranberries, and warm spices create a delicious combination that feels like Christmas.
- Beautiful color: The bright red color makes this jam look festive on the holiday table.
- Great homemade gift: Fill jars with jam, add decorative labels, and tie a ribbon around the lid for a thoughtful Christmas present.
- Easy to customize: You can adjust the spice combination slightly to suit your taste.
- Versatile serving options: Enjoy it with breakfast, cheese boards, sandwiches, or holiday appetizers.
Ingredients
- 1.5 pounds frozen strawberries, unsweetened: These provide the sweet, fruity base of the jam. Thaw them slightly before blending to make the process easier.
- 1/2 pound fresh or frozen cranberries: Cranberries add a tart flavor that balances the sweetness of the strawberries.
- 5 cups white granulated sugar: Sugar adds sweetness and helps create the traditional jam texture.
- 2 pouches liquid fruit pectin: Pectin helps the jam thicken and set properly.
- 1 teaspoon ground cinnamon: Adds a warm, familiar holiday flavor.
- 1 teaspoon ground ginger: Provides a little spicy warmth.
- 1/4 teaspoon ground nutmeg: Adds a subtle, nutty spice note.
- 1/4 teaspoon ground cloves: Gives the jam its distinctive festive aroma.
Equipment Needed
- Six half-pint canning jars with lids and rings
- Large stockpot or suitable water-bath canner with a rack
- Blender
- Jar lifter
- Canning funnel
- Ladle
- Bubble remover or suitable nonmetallic utensil
- Magnetic lid lifter, if desired
- Kitchen thermometer that reads up to at least 220°F
- A heatproof tray or surface for handling hot jars
How to Make Christmas Jam
Step 1: Prepare the Jars and Lids
Wash the canning jars, lids, and rings with hot, soapy water and rinse them well. Prepare the jars according to the directions for your chosen canning method and recipe.
If you are using a boiling-water canning process that takes less than 10 minutes, the empty jars need to be sterilized first. Keep prepared jars hot until they are ready to be filled.
Follow the lid manufacturer’s instructions for preparing the lids. Use proper canning jars and new, undamaged lids to help achieve a good seal.
Step 2: Blend the Fruit
If you are using frozen strawberries, microwave them briefly until they are mostly thawed. This makes them easier to blend.
Place the strawberries and cranberries in a blender. Blend until the fruit becomes a smooth puree. You may need to pulse the mixture several times before the cranberries break down completely.
Step 3: Combine the Fruit, Sugar, and Spices
Pour the fruit puree into a large stockpot or Dutch oven. Add the granulated sugar, cinnamon, ginger, nutmeg, and cloves.
Stir well to combine the ingredients and distribute the spices evenly throughout the fruit mixture.
Step 4: Bring the Mixture to a Boil
Place the pot over medium-high heat. Stir occasionally as the mixture heats up, making sure the sugar dissolves and the fruit does not stick to the bottom.
Bring the mixture to a full rolling boil. This means it continues bubbling even while you stir it.
Once the mixture reaches a full boil, continue boiling for one minute while stirring constantly to prevent scorching.
Step 5: Add the Liquid Pectin
Remove the pot from the heat and add both pouches of liquid fruit pectin. Stir thoroughly until the pectin is fully incorporated.
Return the pot to the heat and follow the pectin manufacturer’s directions and a tested recipe’s cooking instructions to achieve the correct consistency. Avoid relying on temperature alone to determine whether a recipe is safe for long-term canning.
Step 6: Remove the Foam
Once the jam has finished cooking according to the recipe, remove the pot from the heat.
Use a clean spoon to skim any foam from the surface. Removing the foam gives the finished jam a smoother appearance and helps create neat-looking jars.
Step 7: Fill the Jars
Carefully remove one hot jar from the canner using a jar lifter. Place it on a heatproof surface and position a canning funnel over the opening.
Ladle the hot jam into the jar, leaving approximately 1/4 inch of headspace, provided this matches the tested recipe’s directions.
Remove air bubbles if necessary and wipe the jar rim with a clean, damp cloth. Place the prepared lid on the jar and secure the screw band according to the manufacturer’s instructions.
Repeat the process with the remaining jars, handling the hot glass carefully.
Step 8: Process the Filled Jars
Place the filled jars on the rack in a boiling-water canner. Add enough water to cover the jar tops by at least one inch, or follow the specific canning instructions for the tested recipe.
Bring the water to a full boil and process the jars for the specified time. Processing times may need to be adjusted for altitude, so follow the tested recipe for your location.
Once processing is complete, turn off the heat and follow the canner’s instructions for removing the jars. Use a jar lifter to transfer them to a towel or heatproof surface, leaving space between each jar.
Step 9: Cool and Check the Seals
Allow the jars to cool undisturbed for 12 to 24 hours, or as directed by your canning instructions.
Check each cooled jar to confirm that the lid has sealed properly. Do not retighten lids after processing. Label the jars with the name and date, then store properly processed, sealed jars according to tested home-canning guidance.
For safety, use a tested recipe and its specified processing instructions before storing this jam at room temperature.
Crockpot Christmas Jam
You can also make a simpler refrigerator version of Christmas Jam in a slow cooker. This option is convenient when you do not want to use a traditional stovetop method.
- Add the strawberries, cranberries, sugar, cinnamon, ginger, nutmeg, and cloves to the crockpot. Stir to combine.
- Cover and cook on high for approximately four hours, stirring halfway through. Check occasionally to make sure the fruit is not sticking to the sides.
- Once the fruit has softened, carefully transfer the mixture to a blender and pulse briefly if you prefer a smoother texture. Be cautious when blending hot liquids.
- Allow the mixture to cool appropriately, then transfer it to clean containers.
- Refrigerate the jam and enjoy it chilled.
Important: This simplified crockpot method is for refrigerator jam only. Putting it into jars and tightening the lids does not make it shelf-stable. Keep this version refrigerated and use it within two weeks, or freeze it for longer storage.
Tips for the Best Christmas Jam
- Use good-quality fruit: Ripe strawberries and cranberries with no signs of spoilage will give you the best flavor.
- Thaw frozen strawberries slightly: This makes blending easier and helps the fruit break down evenly.
- Stir frequently: The sugar and fruit can stick to the bottom of the pan, especially as the mixture thickens.
- Measure the pectin carefully: The amount and type of pectin can affect the final texture. Follow the recipe and pectin package directions.
- Use proper canning jars: Choose jars specifically designed for home canning, along with compatible, undamaged lids.
- Do not guess the processing time: Use a tested canning recipe and follow the recommended time for your altitude.
- Make gift jars attractive: Decorative labels and ribbons give the finished jars a festive appearance. Add these only after the jars have cooled.
What to Serve with Christmas Jam
Christmas Jam is delicious in both sweet and savory dishes. Try some of these serving ideas:
- Spread it on warm toast, English muffins, or freshly baked biscuits.
- Serve it with pancakes, waffles, or French toast.
- Pair it with cream cheese and crackers for a simple holiday appetizer.
- Add a small spoonful to a cheese board alongside brie or sharp cheddar.
- Use it as a fruity spread for sandwiches or breakfast pastries.
- Serve it with scones or croissants for a festive holiday brunch.
Storage Instructions
Properly canned jam: Store jars processed according to a tested canning recipe in a cool, dry, dark place. For best quality, use within one year and check the seals before opening.
Refrigerator jam: Store the crockpot version in clean, covered containers in the refrigerator and use within two weeks.
Freezing: You can freeze the refrigerator version in freezer-safe containers, leaving suitable space for expansion. Thaw it in the refrigerator before serving.
Discard jam showing signs of spoilage, including mold, leaking, unusual odors, or damaged seals. Never taste a questionable jar to determine whether it is safe.
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes. Fresh strawberries can be used in place of frozen strawberries. Wash, hull, and prepare them before blending. Use the same measured quantity as the recipe specifies.
Can I use frozen cranberries?
Yes. Frozen cranberries work well in this recipe. You can use them directly from the freezer or allow them to thaw slightly before blending.
Why is my Christmas Jam too runny?
Jam may remain runny if the fruit, sugar, and pectin are not prepared according to the recipe’s directions. The type of pectin, ingredient measurements, and cooking process all affect how the jam sets.
Before attempting to cook it again, check the instructions for the particular pectin used and follow a tested recipe for correcting unset jam. Do not assume that simply boiling longer will always solve the problem.
How many jars does this recipe make?
The recipe is intended to make approximately six half-pint jars. The actual yield can vary depending on the fruit’s water content and how much the mixture reduces during cooking.
Can I make Christmas Jam without a stovetop?
You can make a refrigerator version using a crockpot. However, the slow-cooker method described here is not a substitute for a tested canning process and must not be used for room-temperature storage.
Is Christmas Jam a good homemade gift?
Absolutely. The bright red color and warm spices make it ideal for holiday gift baskets. Pair a jar with crackers, biscuits, tea, or other homemade treats for a thoughtful Christmas present.
Final Thoughts
Christmas Jam brings together the sweet taste of strawberries, the tartness of cranberries, and warm spices in one festive spread. It is delicious on breakfast favorites, pairs beautifully with cheese and crackers, and can make a lovely homemade holiday gift.
Prepare it for your family, serve it at a Christmas brunch, or make a batch for friends who enjoy homemade treats. Just remember to follow a tested canning recipe for shelf-stable jars, or keep the easy crockpot version refrigerated.
Nutrition Information
The following values are estimates from the original recipe and may vary depending on your ingredients and serving size.
Listed serving: 1 serving; the original nutrition estimate lists 80 servings per batch.
- Calories: 52 kcal
- Carbohydrates: 14 g
- Protein: 0.1 g
- Fat: 0.1 g
- Saturated Fat: 0.004 g
- Polyunsaturated Fat: 0.02 g
- Monounsaturated Fat: 0.004 g
- Sodium: 0.3 mg
- Potassium: 16 mg
- Fiber: 0.3 g
- Sugar: 13 g
- Vitamin A: 3 IU
- Vitamin C: 5 mg
- Calcium: 2 mg
- Iron: 0.1 mg
