The kitchen feels like magic at Christmas. Steam fogs the windows, and the smell of berries and sugar wraps around the room. This Christmas Jam fills the air with warmth, sweetness, and a hint of tart sparkle. It’s the kind of recipe that makes you want to tie ribbons on jars and share the season with everyone you love.
Table of Contents
What Makes This Christmas Jam Special
Christmas Jam shines bright with the colors and flavors of the season. Strawberries bring sweetness, cranberries add tang, and orange juice lifts it all with citrus light. The mix tastes like winter cheer in a jar. It’s easy to make, too, using everyday fruit and pantry staples. Once sealed, it keeps beautifully for months, ready for gifts or snowy morning breakfasts.
Ingredients You’ll Need
Core Ingredients
- Strawberries: Fresh or frozen. They give the jam its base sweetness and vibrant red color.
- Cranberries: Fresh or frozen. These add a bright, tart punch that balances the sugar.
- Granulated sugar: Helps the jam thicken and shine while preserving it naturally.
- Fresh orange juice: Adds a light citrus flavor and helps the fruit set.
- Cinnamon (optional): Adds cozy spice notes perfect for holiday mornings.
- Salt: A pinch deepens the flavor.
- Liquid fruit pectin: Ensures the jam sets with the right texture every time.
Why These Ingredients Work
The balance between sweet strawberries and tart cranberries creates a flavor that feels both comforting and bright. Pectin stabilizes the jam, giving it that smooth, spreadable consistency. The orange juice ties everything together with subtle freshness.
Step-by-Step: How To Make Christmas Jam
Prep and Blend the Fruit
Pulse thawed strawberries and cranberries in a food processor until mostly smooth. Leave a few small bits for texture. The scent alone will remind you of fresh market days.
Cook and Boil
Transfer the blended fruit to a large heavy pot. Add sugar, orange juice, cinnamon, and salt. Stir well, then bring it to a full rolling boil. Keep stirring so the bottom doesn’t scorch. Boil for one minute, then remove from heat.
Add Pectin and Finish
Stir in the liquid pectin. Return the pot to the heat and bring it to a boil again for one minute. The mixture will thicken slightly. Afterward, let it rest for five minutes, then skim off any foam for a smooth finish.
Fill and Seal
Ladle the hot jam into clean, 8-ounce jars, leaving half an inch at the top. Wipe rims, seal tightly, and process in boiling water for 10 minutes if you want to store long-term. Otherwise, cool the jars and refrigerate.
Tips, Variations & Troubleshooting
Success Tips
- Always use thawed fruit for even blending.
- Avoid overcooking once you add the pectin. It can make the jam too stiff.
- Keep a few extra jars ready just in case your yield varies.
Flavor Variations
- Add a pinch of cloves or allspice for a deeper spice profile.
- Swap orange juice for lemon juice if you like a brighter, tangier flavor.
Do You Have To Can It?
Canning is optional. You can skip it if you plan to eat the jam within a few weeks. Canned jars last up to a year in a cool, dark place, while refrigerated jars keep for several weeks. Canning helps if you’re gifting jars or storing for the winter.
How To Enjoy Christmas Jam
This jam spreads joy on everything. Spoon it over warm toast or biscuits, or swirl it into yogurt. It also makes a lovely glaze for ham or turkey. And for something fun, try it in thumbprint cookies or layered between cake rounds. Wrap a jar with twine, and you have a heartfelt homemade gift.
Storage & Shelf Life
- Canned jars: Up to 1 year in a cool, dry pantry.
- Refrigerated jars: Several weeks.
- Frozen: Up to 3 months in freezer-safe containers.
Christmas Jam Recipe Card
Print
Christmas Jam Recipe – A Sweet, Festive Favorite
- Total Time: 40 minutes
- Yield: Approximately 14 (8 ounce) jars 1x
- Diet: Vegetarian
Description
Christmas Jam brings sweet strawberries, tart cranberries, and a kiss of citrus. It tastes bright and cozy, perfect for gifting or spooning on warm biscuits during the holidays.
Ingredients
40 ounces frozen strawberries, thawed (or 2½ quarts fresh strawberries, hulled)
1 pound fresh or frozen cranberries, thawed
5 pounds granulated sugar (11⅓ cups)
1/3 cup fresh orange juice
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
2 pouches liquid fruit pectin (3 ounces each)
Instructions
1. Pulse strawberries and cranberries in a food processor until mostly smooth.
2. Transfer puree to a large heavy pot or dutch oven.
3. Add sugar, orange juice, cinnamon, and salt. Stir to combine.
4. Bring to a full rolling boil over medium high heat, stirring often.
5. Boil for 1 minute, then remove from heat.
6. Stir in liquid pectin.
7. Return to heat and boil for 1 minute, stirring constantly.
8. Remove from heat. Let rest 5 minutes, then skim off foam.
9. Ladle hot jam into clean 8 ounce jars, leaving 1/2 inch headspace. Remove air bubbles and wipe rims.
10. Seal with lids and bands. Cool at room temperature or process in a boiling water bath for 10 minutes for long term storage.
Notes
Use thawed frozen fruit for smooth blending and even cooking.
Avoid overcooking after adding pectin or the jam may set too firm.
Cinnamon adds warmth. For deeper spice, add a pinch of cloves or allspice.
Keep a few extra clean jars ready in case the yield varies.
Canning is optional. Canned jars store up to 1 year. Refrigerated jars keep several weeks. Freeze up to 3 months.
Serving ideas: toast, biscuits, scones, yogurt, crepes, cookies, or as a glaze for meats.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Christmas Dessert
- Method: Stovetop; Water Bath Canning (optional)
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 83
- Sugar: 21 g
- Sodium: 6 mg
- Fat: 0.1 g
- Saturated Fat: 0.002 g
- Unsaturated Fat: 0.03 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.4 g
- Protein: 0.1 g
- Cholesterol: 0 mg
More Such Recipes
If you enjoy fruit spreads, try my Spiced Peach Jam Recipe with Warm Flavors or Strawberry Rhubarb Jam for a Tart Twist. You might also love my Cherry Vanilla Jam Recipe – A Fruit Spread Favorite, perfect for gifting during the holidays.
FAQ
Can I make Christmas Jam without pectin?
Yes, you can. The texture will be softer and less firm. To thicken naturally, simmer longer until the mixture reduces. It takes more time but brings out a rich, cooked fruit flavor.
Can I reduce the sugar?
You can, but it changes both consistency and shelf life. Sugar helps the jam set and keeps it safe for storage. If you prefer less sweetness, use low-sugar pectin for better results.
What if my jam doesn’t set?
If it’s too loose, you can reboil it with a little extra pectin for one minute. Or, let it rest longer at room temperature. Sometimes it just needs a bit of patience to firm up.
Final Thoughts
There’s something deeply satisfying about stirring a pot of Christmas Jam while the snow falls outside. It feels like bottling up the joy of the season. Whether you spread it on warm biscuits or share it with neighbors, this jam adds sweetness to every small winter moment.
For more holiday kitchen inspiration, follow me on Pinterest or connect on Facebook.