Christmas Jam

5 from 3 votes

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By: Jill Mills Updated: Dec 11, 2024

This Sweet Christmas Jam is a festive blend of tangy cranberries, sweet strawberries, and warm holiday spices that capture the essence of the season. Perfect as a thoughtful homemade gift or a delicious addition to your holiday appetizers, this jam is bursting with flavor and holiday cheer.

Easy Recipe for Christmas Jam

Tart cranberries and warm cinnamon remind me of the holiday season and this jam tastes exactly like Christmas on a spoon! The sweet strawberries cut down on the tartness without overpowering it so you get a perfectly balanced jam. It goes well on pretty much everything from biscuits to thumbprint cookies! This recipe is one of my favorite new additions to my Christmas Charcuterie Board. It has the perfect festive flavors.

Why You’ll Love This Christmas Jam

• Easy to can for a longer shelf life. I have included directions to properly can this jam so you can make extra and store it for several months instead of a week or two in the refrigerator. It’s an easy process, too.
• Budget-friendly ingredients. The components I used to make this homemade jam are very affordable. I love recipes that can be made on a tight budget but are still incredibly delicious and impressive.
• Great year-round. Even though this is a “Christmas jam,” you are not limited to making it only during the holiday season. Frozen strawberries and cranberries are typically found in most grocery stores throughout the year.

What You’ll Need

Here are the ingredients needed to make this delightful recipe for Christmas jam. It includes tart berries, sugar, and warm spices that remind you of the holiday season! These items are common and easy to find.

• Frozen strawberries: I like to use frozen strawberries for this recipe because they are always available. Thaw them before you start your jam so you can puree them more easily.
• Frozen cranberries: Fresh or frozen cranberries will work in this jam. If you use frozen, thaw them like the strawberries. I like fresh ones, too but they are typically not available until close to Thanksgiving.
• Sugar: White granulated sugar is the sweetener in this Christmas jam recipe. It sweetens the fruit just enough!
• Liquid pectin: This is key to achieving the correct consistency. Pectin is a thickener used in jelly or jam to prevent the fruit from becoming watery.
• Spices: I chose cinnamon, nutmeg, ginger, and cloves for warmth and spice that goes great with cranberries. They also have a festive taste and aroma.

How to Prepare the Jars and Lids

It’s important that your jars and lids are completely cleaned using hot soapy water before you use them. Once that is done, follow the steps below before you get to work on the jam!

• Place the jars in a pot. Add your clean glass jars to a large stock pot upside down.
• Fill with water. Then, fill the pot with water that covers the jars plus an inch on top.
• Boil the jars. Bring the water to a boil and let the jars boil for about 10 minutes. Remove it from the heat and set it aside.
• Boil the lids and rings. Add the lids and rings to a separate pot and repeat the process. 

How to Make Christmas Jam

Below I have included instructions on how to make the jam and how to properly can it for longer storage. They are lengthy directions but helpful and easy to understand.

To Make the Jam

• Thaw strawberries. Place the strawberries in a microwave safe bowl and thaw them in the microwave. Transfer them to the blender.
• Add cranberries. Next, add the cranberries and blend the fruits until smooth.

• Transfer to a pot. Pour the pureed berries into a large pot.
• Add spices and sugar. Stir in the sugar, cinnamon, nutmeg, ginger, and cloves.

• Bring to a boil. Bring the jam mixture to a boil and stir often to it doesn’t burn on the bottom. Let it boil for about one minute.
• Remove from the heat and add pectin. Take the pot off the heat and stir in the liquid pectin.
• Bring it back to a boil. Put the pot back on the stove and bring the jam back up to a boil.
• Simmer at medium. Reduce the heat to medium and allow it to simmer.

• Check the temperature. Use a candy thermometer to check the temperature often. You want it to reach 220 degrees F. Once it reaches the desired temp, remove it from the heat.
• Skim the foam. Use a large spoon to skim off any foam that has formed at the top of the jam.

To Can the Jam

• Remove a jar from the hot water. Use a jar lifter to remove one of the jars from the pot of hot water. Place it down on a flat, heatproof surface.
• Funnel in some jam. Use a funnel and carefully pour the hot jam into the jar leaving ¼ inch of space on top.
• Remove bubbles. Try to remove as many bubbles from the jar as possible with a bubble remover.
• Grab a lid from the hot water. Use a magnetic lifter to grab a lid from the hot water. Place it onto the mouth of the jar and use a little pressure to push it into position, not fully sealing the lid. Keep using the lifter and not your hands.
• Add the ring. Grab a ring from the water with the magnetic lifter and place it on top of the jar’s rim. Screw it on loosely but do not tighten it yet.

• Repeat with the remaining jars. Repeat the previous steps for any remaining jars.
• Place the filled jars in the pot. Put the jars back into the pot with the hot water. 
• Fill with water. Add more water so it is 2 inches higher than the jars.
• Boil. Bring the water to a boil over medium high heat. Then, reduce the heat to medium low and add the pot lid and vent it. Let the jars boil for 10 minutes.
• Cool. Use the jar lifter to transfer the jaars of jam to a 9×13 baking dish. Place the pan in a cool place for 12 hours.
• Tighten the lids. Once completely cooled, tighten the lids. They’re ready to store!

How To Make Christmas Jam in the Crockpot

You can easily make this Christmas Jam in the slow cooker.

• Place all of the ingredients in the crock pot and stir well.
• Cover and cook on high for 4 hours.
• Once cooked, add the mixture to a blender.
• Pour into mason jars and put their lids on.

Proper Storage

• Without the canning method: If you want to just store your Christmas jam in a mason jar in the refrigerator, it will last for up to 2 weeks.
• With the canning method: Store sealed in a cool and dry place for up to 1 year. Once opened, keep it in the refrigerator for 1-2 weeks.

More Jam and Jelly Recipes to Try

• Instant Pot Strawberry Jam
• Bacon Jam
• Mixed Cherry Berry Jam
• Instant Pot Cherry Jam Recipe
• Instant Pot Apple Jelly Recipe

5 from 3 votes

Christmas Jam

This sweet Christmas Jam is bursting with cranberry and strawberry flavors paired with warm spices that remind you of the holiday season. It makes a great Christmas gift or spread to add to your appetizers.

Servings: 6 1/2 pint jars

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

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Ingredients

  

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• ▢ 1.5 pounds unsweetened strawberries Frozen
• ▢ 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 nutmeg
• ▢ ¼ teaspoon cloves

Instructions

Prepare the jars and lids.

• If your jars are brand new, wash the jars, rings and lids in hot soapy water.
• Grab a large stock pot and place the jars right-side up in the bottom.
• Fill the stock pot with hot water, totally covering the jars and an inch above the top.
• Boil for 10 minutes and then remove the pot from the heat where they can wait to be filled with jam.
• You will need to boil the lids and rings for 10 minutes as well. Leave them in the hot water until it’s time to be used.

Preparing the jam:

• If using frozen strawberries, it’s best to microwave them until they’re mostly defrosted as it makes pureeing them easier. Add the strawberries to a blender.
• Add the cranberries to the strawberries, affix the lid and puree until smooth. You may need to pulse several times first before it starts to really break down.
• Pour your fruit puree into another stock pot or Dutch oven. Add in the spices and sugar.
• Heat over medium-high and bring to a full boil while stirring occasionally. Full boil = constantly bubbling even while you’re stirring.
• Once boiling, boil for one minute stirring constantly so it doesn’t burn.
• Remove the pan from the heat and add in all the liquid pectin. Stir well to combine and place the pan back on the heat.
• Bring the jam to a full boil again stirring frequently. Reduce the heat to medium and allow the jam to simmer continuously.
• Periodically take the temperature of the jam and boil until it reaches 220 degrees.
• Once you’ve reached 220 degrees you can remove the jam from the heat.
• Take a large spoon and skim the foam off the surface of the jam and discard it.

Pour into Jars

• Using your jar lifter, remove one jar from the hot water and drain the hot water back into the pot.
• Place the jar on a heatproof surface, place the funnel on the mouth of the jar.
• Ladle the hot jam into the jar leaving ¼ inch of space at the top. Use your bubble remover to remove as many bubbles as possible.
• If there is any drippage around the mouth of side of the jar, clean that off with a moist rag.
• Take your magnetic lid lifter and use it to grab a lid from the hot water.
• Without touching the lid place the lip on the mouth of the jar and use slight pressure to barely seal the lid in position. Do not use your hands.
• Use the magnetic lid lifter again to grab a ring. Place the ring carefully around the mouth of the jar and screw it on just enough so that it’s not loose. But do not tighten.
• Repeat this process with the remaining jars.
• Add the filled jars back into the pot of water and add additional water so that it reaches 2 inches above the top of the jars.
• Bring the water to a boil over medium-high heat then reduce to medium-low heat, cover with the lid and vent it slightly. Boil for 10 minutes.
• Once finished, use the jar lifter to remove the jars to the 9×13 pan. Place the pan of jars in a cool place to set for 12 hours undisturbed. Once completely cool, tighten the lids.
• After this time label and decorate jars as you desire.

Crockpot Christmas Jam

• Add all ingredients to a crockpot and stir well. Cover and cook on high for 4 hours. Stir halfway through and ensure none of the fruit is stuck to the side of the crockpot.
• Add the contents of the crockpot to a blender and do two very quick pulses. Pour into mason jars and put their lids on.
• Leave on the counter until the jam reaches room temperature. Retighten the lids, if necessary, and then chill overnight. Enjoy!

Last Step:

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Equipment

• 6 Half pint canning jars with lids and rings
• Jar Lifter
• Canning funnel
• Ladle
• Bubble Remover
• Magnetic Lid lifter
• Thermometer that reads to 220 degrees
• 1 9 x 13 pan to place all hot jars of jam so you can easily transport.

Notes

Here are a few tips to insure you have the best results.

• Jars: It’s best to use fresh lids and rings as the wax portion of the lid will yield a better seal.
• Consistency: After my first run through of the recipe, my jam was still runny and did not set. I learned that if this happens you need to pour the jam back into a large pot and bring it to a boil over medium heat again. Allow it to boil longer and make sure it reaches 220 degrees. The main reason for jam not setting is usually because it didn’t reach the appropriate heat level. It needs to reach 220 degrees for the pectin to be activated.
• Number of Jars: After my first run I had filled 8 jars of jam. After properly cooking it down I had only 6 full jars of jam. It made a huge difference and the jam set perfectly.
• Storing: If you successfully can the jam it can stay in a cool dark place for up to a year. If you don’t successfully can the jam it will last for two weeks in the refrigerator.

Now that you know how this is done you can make all kinds of jams!

Nutrition

Serving: 80servings | Calories: 52kcal | Carbohydrates: 14g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 0.3mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 0.1mg

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