Festive & Easy Christmas Jam Recipe

Introduction

Step into the holiday spirit with a delightful homemade Christmas jam recipe! Discover the joy of crafting your own preserves, combining the vibrant flavors of strawberries and cranberries with warming holiday spices. This festive spread is perfect for enhancing your holiday table, giving as thoughtful edible gifts, or simply enjoying a cozy breakfast. Our simple, beginner-friendly process makes canning a breeze, bringing the magic of homemade goodness right to your kitchen.

Why You’ll Love This Christmas Jam

This delightful Christmas jam recipe brings pure holiday cheer!

• It captures the authentic taste of Christmas with its perfect blend of sweet, tart, and spicy notes.
• The homemade jam makes a wonderful, thoughtful edible gift for friends, family, and neighbors.
• Our easy water bath canning method is straightforward, even for absolute beginners.
• This versatile jam is fantastic on toast, as a glaze for meats, or alongside a festive charcuterie board.
• Its bright, jewel-toned color and aromatic spices truly embody the holiday season.

Ingredients

Crafting this festive spread begins with a few simple ingredients, easily found at your local grocery store. This beautiful Christmas jam recipe relies on the perfect balance of fruit and spices to capture the essence of the holidays.

• 3 lb fresh strawberries (stems removed)
• 2 lb fresh cranberries (washed)
• 6 ½ cup granulated sugar
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves
• ½ tsp pure vanilla extract

Notes & Substitutions

• Strawberries: Use fresh, ripe strawberries for the best flavor. Thawed frozen strawberries work well too; simply drain any excess liquid.
• Cranberries: Fresh cranberries are highly recommended for their vibrant tartness. You can often find them in the produce section during the fall and winter months.
• Sugar: Granulated sugar is standard for preserves. It acts as a preservative and contributes to the jam’s set. Do not significantly reduce it without using special low-sugar pectin.
• Spices: Feel free to adjust the amounts of cinnamon, ginger, allspice, and cloves to suit your taste. A touch more of your favorite spice can personalize this jam.
• Vanilla: Pure vanilla extract offers the best flavor. You can also use the scraped seeds of half a vanilla bean for an extra aromatic touch.
• Pectin: While optional, pectin helps ensure a consistent set and reduces cooking time. We discuss using it in the instructions.
• Fruit Ratios: Altering the fruit ratios can affect the jam’s consistency and sweetness. Stick to the recipe for the best results, especially as a beginner.

Equipment

Gathering your tools before you start makes the process smooth and enjoyable. You will need a few standard kitchen items and some basic canning equipment for this Christmas jam recipe.

• Large non-reactive pot (stainless steel or enamel)
• Water bath canner with rack
• Canning jars with new lids and bands
• Blender or food processor
• Immersion blender or potato masher (optional)
• Canning tools: wide-mouth funnel, jar lifter, bubble remover/headspace tool

Instructions

Making homemade jam might seem daunting, but this Christmas jam recipe simplifies the process. Follow these step-by-step directions for a perfect batch every time. This recipe yields approximately 7 pints of delicious jam.

Prepare Canning Supplies

First, sterilize your canning jars, new lids, and bands. You can run them through a hot dishwasher cycle or boil them in water on the stove. Keep them hot until filling to prevent thermal shock. Set up your water bath canner on the stove, fill it with water, and bring it to a rolling boil.

Process Cranberries

Add the washed fresh cranberries to a blender or food processor. Blend them until they are completely smooth. This step is crucial; chunky cranberries can create an undesirable texture and won’t cook down as easily in the jam.

Prepare Strawberries & Combine Fruit

Hull the fresh strawberries, removing the green caps, and then roughly chop them. They don’t need to be perfectly uniform. Transfer the chopped strawberries to your large non-reactive pot. Add the smooth cranberry purée and the granulated sugar to the pot.

Cook Jam Base

Bring the fruit and sugar mixture to a rolling boil over medium-high heat. Once boiling, continue to cook for 4 minutes, stirring constantly to prevent scorching. This helps break down the fruit and dissolve the sugar. Add the ground cinnamon, ginger, allspice, and cloves, stirring well to combine the festive spices throughout the fruit.

Adjust Consistency

At this stage, you can use an immersion blender directly in the pot or a potato masher to further crush the strawberries. Adjust the texture to your desired consistency; some prefer a chunkier jam, while others like it smoother.

Set the Jam (Pectin Optional)

• With Pectin: If you are using liquid pectin, remove the pan from the heat. Stir in about 12 ounces of liquid fruit pectin until fully incorporated.
• Without Pectin: If you prefer to make this Christmas jam recipe without added pectin, continue cooking the jam. It will need to cook longer, typically until it reaches a temperature of 220°F (104°C) at sea level, or until it passes the “cold spoon” or “plate” test. (See Pro Tips for details on this test).

Finish Jam

Once your jam reaches the desired set, remove the pot from the heat. Carefully skim off any foam that has risen to the surface using a spoon; this creates a clearer jam. Stir in the pure vanilla extract.

Fill Jars & Seal

Using a canning funnel, ladle the hot jam into your hot, sterilized jars. Leave ¼ inch of headspace from the rim of the jar. Wipe the jar rims thoroughly with a clean, damp cloth to ensure a proper seal. Center a new lid on each jar, then apply the bands fingertip tight.

Process Jars

Carefully place the filled jars onto the rack in your boiling water bath canner, ensuring they are fully submerged by at least one inch of water. Bring the water back to a full, rolling boil. Process the jars for 10 minutes for half-pints or pints. Always consult current USDA standards for your specific elevation, as processing times may vary.

Cool & Check Seals

After processing, turn off the heat and remove the canner lid. Let the jars sit in the hot water for 5 minutes. Carefully remove the jars from the canner using a jar lifter and place them on a clean towel or cooling rack. Allow them to cool undisturbed for 12-24 hours. After cooling, check the seals by pressing the center of each lid; it should be concave and not flex.

Pro Tips & Troubleshooting

• Sterilization: Always ensure your jars, lids, and tools are properly sterilized and kept hot. This prevents contamination and ensures a good seal for your Christmas jam recipe.
• Doneness Test (No Pectin): To test for set without pectin, place a small plate in the freezer before you start. Spoon a teaspoon of hot jam onto the cold plate, let it cool for 30 seconds, then push it with your finger. If it wrinkles, it’s ready.
• High Altitude Adjustments: If you live at an altitude above 1,000 feet, you may need to increase your processing time. Consult a reliable canning guide for specific adjustments.
• Foam: Skimming off the foam results in a clearer, more attractive jam. The foam is harmless if left, but can make the jam cloudy.
• Jam Too Runny: If your jam doesn’t set, don’t worry! You can re-process it with more pectin (following pectin instructions) or simply use it as a delicious syrup for pancakes or ice cream.
• Jam Too Thick: If your jam becomes too thick after cooling, stir in a little hot water before serving to reach your desired consistency.
• Gift Presentation: Make your homemade jam extra special by decorating the jars with festive labels, ribbons, or small fabric toppers.

Serving, Storage & Variations

Serving Suggestions

This versatile Christmas jam recipe shines in many applications!

• Spread it generously on warm toast, biscuits, or fluffy holiday scones.
• Serve it alongside a festive charcuterie board with brie, goat cheese, and crackers.
• Use it as a sweet and savory glaze for roasted ham or turkey during your holiday feast.
• Stir a spoonful into plain yogurt or hot oatmeal for a burst of holiday flavor.
• It makes a delightful filling for thumbprint cookies, tarts, or other holiday pastries.

Storage Instructions

Proper storage ensures your homemade jam remains fresh and delicious.

• Sealed Jars: Store properly sealed, processed jars in a cool, dark pantry for up to 1 year.
• Opened Jars: Once a jar is opened, always refrigerate it. Consume the jam within 3-4 weeks for the best quality.
• Freezing: If you prefer not to can, you can freeze the jam in freezer-safe containers for up to 6 months. Leave ¼ inch headspace when freezing.

Variations

Get creative with your Christmas jam!

• Citrus Zest: Add the zest of one orange or lemon to the jam with the spices for extra brightness.
• Boozy Twist: Stir in a splash of brandy, Grand Marnier, or Cointreau at the very end of cooking for an adult version.
• Nutty Crunch: For added texture, fold in finely chopped pecans or walnuts after the jam is cooked.
• Berry Blend: Substitute up to half of the strawberries with other berries like raspberries or blueberries for a mixed berry jam.
• Sugar-Free: For a sugar-free version, use an appropriate sugar substitute and a low-sugar or no-sugar pectin, adjusting ratios as per pectin instructions.

Nutrition

This Christmas jam recipe offers a delightful treat, but it’s important to remember it contains natural sugars from the fruit and added sugar.

A typical serving (approx. 1 tablespoon) provides around 50-60 calories and about 10-15g of sugar. It also offers a boost of Vitamin C from the fruits. These values are estimates and can vary based on exact ingredients and serving size.

(Disclaimer: Nutritional values are approximate estimates and can vary.)

FAQ

• What makes it “Christmas” jam? Its vibrant red color, classic holiday fruit combination of cranberries and strawberries, and warm, inviting spices like cinnamon and cloves give this Christmas jam recipe its festive character.
• Can I use frozen fruit for Christmas jam? Yes, you can definitely use frozen strawberries and cranberries. Just ensure they are fully thawed and any excess liquid is drained before adding them to the pot.
• Is pectin necessary for this recipe? No, pectin is not strictly necessary as fruits naturally contain some pectin. However, it does help the jam set more reliably and can significantly reduce the cooking time.
• How long does homemade Christmas jam last? Properly sealed and processed jars of jam can last in a cool, dark pantry for up to one year. Once opened, refrigerate the jam and consume it within 3-4 weeks.
• What if my jam doesn’t set? If your jam is too runny after cooling, you can re-cook it with added pectin following package directions. Alternatively, embrace it as a delicious syrup or sauce for desserts.
• Can I reduce the sugar? Reducing sugar significantly requires using special low-sugar or no-sugar pectin, as sugar aids in the set and preservation of traditional jam.

Conclusion

Embrace the joy of the holiday season with this delightful Christmas jam recipe. Crafting your own preserves is incredibly rewarding, yielding a delicious, festive spread that captures the essence of winter warmth. Whether you’re making it for thoughtful holiday gifts, adding a special touch to your family breakfasts, or simply enjoying a sweet, spiced treat, this jam promises to bring cheer. Enjoy the magic of homemade preserves, made simple for everyone.

For accurate processing times based on your elevation, always consult the USDA’s Complete Guide to Home Canning or a similar reliable resource.

Festive & Easy Christmas Jam Recipe

This festive and easy Christmas jam recipe combines the sweet taste of strawberries with tart cranberries, spiced with cinnamon, ginger, allspice, and cloves. It's perfect for canning and sharing during the holiday season.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 7 pints

Calories: 55

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 3 lb fresh strawberries stems removed
• 2 lb fresh cranberries washed
• 6 1/2 cup granulated sugar
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1/2 tsp vanilla

Equipment

• Canning Supplies (jars, rings, lids, tools)
• water bath canner
• Blender or Food Processor
• Large saucepan
• Immersion Blender or Potato Masher

Method

 

Instructions

1. Sterilize canning supplies, including jars, rings, lids, and tools, keeping them hot; set a water bath canner to boil.
2. Blend cranberries in a blender or food processor until absolutely smooth to ensure a desirable texture and easy cooking.
3. Roughly chop strawberries, then add them to a large saucepan with the cranberry purée and sugar; bring to a boil for 4 minutes, stirring constantly, then add spices and mix well.
4. Optionally, use an immersion blender or potato masher to crush the strawberries to achieve your preferred consistency.
5. Remove the pan from heat and add about 12 ounces of liquid fruit pectin, or continue cooking to the desired consistency using the cold spoon method.
6. Remove from heat, skim off any foam from the jam, and stir in the vanilla.
7. Ladle the hot jam into sterilized jars, leaving 1/4" headspace, install lids, and process for 10 minutes per half pint or according to USDA standards.

Notes

The recipe offers flexibility for consistency by either using liquid fruit pectin or cooking it down further using the cold spoon method. Always ensure proper sterilization and processing for safe canning.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com