Christmas Jam

Christmas Jam is one of my favorite homemade treats to prepare during the holiday season. With its beautiful ruby-red color, sweet strawberries, tart cranberries, and warm Christmas spices, this festive jam brings a wonderful combination of flavors to the breakfast table. I love spreading it over warm toast, fluffy biscuits, pancakes, or freshly baked scones.

What makes this Christmas Jam recipe especially delightful is the balance between fruity sweetness and cozy spices like cinnamon, ginger, nutmeg, and cloves. I also enjoy making extra jars to give as thoughtful homemade Christmas gifts. Whether I prepare it for holiday breakfasts or package it in decorative jars, this jam always adds something special to the season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 pounds unsweetened frozen strawberries

½ pound fresh or frozen cranberries

5 cups white granulated sugar

2 pouches liquid fruit pectin

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

Directions

Prepare the Jars:

I begin by washing my canning jars, lids, and rings thoroughly in hot, soapy water. I place the jars upright in a large stockpot and cover them with hot water, making sure the water reaches at least 1 inch above the jars.

Then I bring the water to a boil and let the jars boil for 10 minutes. Then I remove the pot from the heat and keep the jars in hot water until I’m ready to fill them. I prepare the lids according to the manufacturer’s instructions.

Prepare the Fruit:

If I’m using frozen strawberries, I allow them to thaw until they become soft enough to blend.

I place the strawberries and cranberries in a blender and puree them until smooth. I prefer a smooth consistency because it creates a beautifully spreadable jam, although I can leave a little texture if I want a more rustic preserve.

Combine the Ingredients:

I transfer the fruit puree into a large stockpot or Dutch oven.

Next, I add the granulated sugar, cinnamon, ginger, nutmeg, and cloves. I stir everything together until the sugar and spices are evenly distributed throughout the fruit mixture.

At this stage, I love how the warm holiday spices begin to release their wonderful aroma.

Bring the Mixture to a Boil:

I place the pot over medium-high heat and cook the mixture, stirring occasionally.

Once the jam reaches a full rolling boil that continues bubbling even while I stir, I let it boil for 1 minute, stirring constantly to prevent scorching.

Add the Liquid Pectin:

I remove the pot from the heat and immediately stir in the liquid fruit pectin.

I mix thoroughly to ensure the pectin is evenly incorporated. Then I return the pot to the heat and bring the mixture back to a full rolling boil.

I follow the specific pectin manufacturer’s cooking instructions to achieve the proper set, since boiling requirements can vary between products.

Remove the Foam:

Once the jam has finished cooking, I remove the pot from the heat.

I use a large spoon to skim away any foam that has collected on the surface. This helps create a clearer, more attractive finished jam.

Fill the Jars:

I carefully remove one hot jar at a time and place it on a heat-resistant surface.

Using a canning funnel, I ladle the hot jam into the jars, leaving approximately ¼ inch of headspace.

I remove any trapped air bubbles with a suitable canning utensil and wipe the rims clean with a damp cloth.

Then I center the lids on the jars and tighten the rings until fingertip-tight without overtightening.

Process the Jars:

For shelf-stable canning, I only use a recipe that has been tested for safe boiling-water processing. The fruit, sugar, and pectin proportions in this particular Christmas Jam recipe have not been verified as a tested canning formula, so I do not assume that a 10-minute processing time makes it shelf-stable.

For this version, I prefer to refrigerate the filled jars after cooling or freeze the jam in freezer-safe containers. If I want pantry-stable Christmas Jam, I follow a tested strawberry-cranberry jam recipe and its specified processing time, including altitude adjustments.

Cool and Store:

I allow the jars to cool on a heat-resistant surface, then refrigerate them promptly. I label each jar with the preparation date so I can keep track of freshness.

For jars made with a verified canning recipe, I leave them undisturbed for 12–24 hours after processing and check the seals before storing them according to that recipe’s instructions.

Optional Slow Cooker Method:

When I want a more hands-off preparation, I use my slow cooker.

I combine the strawberries, cranberries, sugar, and spices in the slow cooker and cook on High for approximately 4 hours, stirring halfway through.

Once the fruit is soft, I carefully blend the mixture with two brief pulses. Because slow cookers vary and liquid pectin has specific setting requirements, I follow the pectin package instructions rather than assuming the slow cooker mixture will set firmly.

I transfer the finished jam into clean jars, cool it briefly, and refrigerate it overnight. I always keep this version refrigerated because it is not suitable for shelf-stable storage without a tested canning process.

Servings and Timing

I find this Christmas Jam recipe convenient for holiday preparation because the stovetop cooking process is relatively quick, although preparing and cooling the jars requires additional time.

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Active Time: 35 minutes

Slow Cooker Time: Approximately 4 hours

Reported Servings: 6 servings

Reported Calories: 620 kcal

Variations

Orange Cranberry Christmas Jam:

I love adding a little freshly grated orange zest to the fruit mixture. The citrus aroma pairs beautifully with the cranberries and creates an even more festive flavor.

Extra Spiced Christmas Jam:

When I want a stronger holiday spice flavor, I add a small pinch of allspice or slightly increase the cinnamon. I make these adjustments for refrigerator jam rather than an untested shelf-stable canning batch.

Chunky Christmas Jam:

Instead of blending the fruit completely smooth, I pulse it only a few times. This creates a more rustic jam with small pieces of strawberries and cranberries.

Raspberry Christmas Jam:

I sometimes replace a portion of the strawberries with raspberries for a slightly more tart and complex fruit flavor. I especially enjoy this variation on warm biscuits.

Vanilla Christmas Jam:

For a softer, sweeter aroma, I add a little vanilla extract after cooking. I find that vanilla complements the cinnamon and strawberries beautifully.

Storage/Reheating

Refrigerator Storage:

I store my Christmas Jam in clean, airtight glass jars in the refrigerator. For this unverified canning formula, I treat it as refrigerator jam and aim to use it within about 2–3 weeks, provided it has been handled hygienically and refrigerated promptly.

I always use a clean spoon when serving the jam to help prevent contamination.

Freezer Storage:

When I make a larger batch, I like freezing extra portions in freezer-safe jars or containers.

I leave enough space for expansion and freeze the jam for up to approximately 6 months for best quality. When I’m ready to use it, I thaw it overnight in the refrigerator.

Shelf-Stable Storage:

I only store homemade jam at room temperature when I have followed a scientifically tested canning recipe with its specified processing method.

For properly processed, sealed jars made using a tested recipe, I aim to use the jam within one year for best quality. I store those jars in a cool, dry, dark location and refrigerate them after opening.

Reheating:

I usually serve Christmas Jam straight from the refrigerator because it spreads beautifully when chilled.

If I want a warm topping for pancakes, waffles, or biscuits, I gently heat a small portion in a saucepan over low heat, stirring until it becomes warm and slightly more fluid.

I avoid repeatedly reheating the entire jar because it can affect the jam’s freshness and texture.

FAQs

Can I use fresh strawberries instead of frozen strawberries?

Yes, I can use fresh strawberries when they’re available. I wash them thoroughly, remove the stems, and blend them with the cranberries. I find that both fresh and frozen strawberries work well for refrigerator-style Christmas Jam.

Why didn’t my Christmas Jam set properly?

I find that jam may remain runny if the pectin isn’t used according to the manufacturer’s instructions, if the mixture doesn’t reach the correct boiling stage, or if the fruit-to-sugar ratio changes.

I always check the pectin package directions carefully and allow the jam enough time to cool before judging its final consistency.

Can I reduce the sugar in this recipe?

I can reduce the sugar when preparing a refrigerator-style variation, but I know this may affect the texture, sweetness, and setting process.

For a lower-sugar version, I prefer using pectin specifically designed for reduced-sugar recipes and following its instructions. I don’t reduce the sugar in a tested canning recipe unless the recipe explicitly allows it.

Can I make Christmas Jam ahead of time for holiday gifts?

Absolutely! I love preparing Christmas Jam ahead of the holidays because it makes such a thoughtful homemade gift.

For refrigerated jam, I keep the jars chilled and make sure recipients know they must refrigerate them. For gifts that can be stored in the pantry, I use a verified shelf-stable canning recipe and follow all its processing and storage instructions.

What can I serve with Christmas Jam?

I enjoy serving Christmas Jam with warm toast, homemade biscuits, croissants, English muffins, pancakes, and waffles.

I also love using it as a filling for thumbprint cookies, spreading it between cake layers, or pairing it with cream cheese on crackers for an easy holiday appetizer.

Conclusion

Christmas Jam is one of those festive homemade recipes that makes the holiday season feel even more special. I love its vibrant red color, delicious combination of strawberries and cranberries, and the comforting aroma of cinnamon, ginger, nutmeg, and cloves.

Whether I spread it over warm breakfast biscuits, use it in holiday desserts, or package it in pretty jars for homemade gifts, I find that this jam brings a wonderful touch of Christmas cheer to every occasion.

I especially appreciate how easy it is to customize with citrus, vanilla, or extra spices. With proper refrigeration or a verified canning method, I can enjoy this sweet and tart holiday preserve while keeping food safety in mind.

For me, homemade Christmas Jam is more than just a fruit spread. It’s a simple, delicious way to share the warmth and flavors of the holiday season with family and friends.

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