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Festive homemade Christmas jam in glass jars, vivid red cranberry-strawberry spread with visible fruit, topped with red gingham lids and tied with holiday ribbon, surrounded by star anise, cinnamon sticks, and fresh cranberries on rustic wood, with warm holiday bokeh lights in the background

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
Cook Time 35 minutes
Total Time 55 minutes
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.