Christmas Jam

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Christmas jam is a festive homemade jam with cranberries, strawberries, and warm spices. It comes together without added boxed pectin thanks to the natural pectin in fresh cranberries.  

Do you love the cozy feeling of the holiday season? Imagine capturing that feeling in a jar. That’s what Christmas jam does! This delightful concoction is perfect for spreading holiday cheer, whether on toast, in gift baskets, or even as a tasty topping for your festive desserts. 

Christmas jam is a sweet-tart blend of cranberries, strawberries, and oranges, spiced just right to evoke the festive spirit of the holidays. It’s versatile, delicious, and makes for an excellent homemade gift. Plus, it’s a fantastic way to preserve seasonal fruits and enjoy them all year round.

Ready to learn how to make it? It’s easier than you might think – and the perfect recipe for your holiday celebrations. 

Ingredients for Spiced Strawberry Cranberry Jam

The ingredients for canning Christmas jam are quite simple.  To make a canner batch of four to five 8 oz jam jars, you’ll need the following:

•  12 oz bag cranberries
•  1 lb strawberries 
•  Zest and chopped fruit of one orange
•  ¼ cup water (or orange juice)
•  4 cups sugar
• 1 cinnamon stick

Feel free to customize your jam! Cranberries are packed with pectin, so you won’t need any store-bought pectin. Spices are optional but add a festive touch. If you’re feeling adventurous, you could add ¼ tsp ground cloves and ¼ tsp allspice, but you may want to do this after canning to avoid discoloration.

Ground cinnamon can turn bitter, so it’s best to use whole spices and remove them before canning. 

How to Make Christmas Jam

Begin by washing your equipment. You’ll need to sanitize the rings, lids, and jars. To do this, you can fill the jars two-thirds full with water and place them in a water-bath canner.

Heat the canner on the stove over medium heat to sterilize the jars as you prepare the jam. Alternatively, you can sterilize the jars using a dishwasher.

Add everything to a jam pot, including a bit of water or orange juice to keep the mixture from scorching as it starts to cook.  Turn on the heat to medium low to start it off slow until the fruit release their juices.  Once there’s plenty of juice in the pot, turn the heat up to high and cook the mixture over high heat, stirring regularly, until it reaches it’s gelling point.

This jam jels at 220 F at sea level.  At higher altitudes, that drops by 1 degree for every 500 feet in elevation.  For example, at 1000 feet in elevation, the jam would finish at 218 F.  You can use an instant-read thermometer to watch for jel point, or you can use the old-fashioned plate method.  Put a plate in the freezer to chill it and then when you think the jam is almost done, spoon a bit onto the cold plate and see if it sets.

You can also use the spoon test for gelling.  To do that, dip a clean, cool spoon into the syrup. If the jam drips off in sheets, it’s ready.

If the jam hasn’t set, you may need to cook it longer.

Ladle the hot jam into the sterilized jars, leaving ¼ inch of headspace. Wipe the rims and threads clean, place the lid on top, and screw on the ring until just finger-tight.

Canning Christmas Jam

Load the jars into a preheated water bath canner.

Submerge the jars in water, ensuring they’re covered by at least two inches. Cover the canner and bring it to a boil.

Process the jars for ten minutes at a rolling boil (or 15 minutes if above 6,000 feet in elevation), then turn off the heat and uncover the canner.

Let the jars sit for five minutes before you remove them from the canner. Then, let them cool for 24 hours and check the seals. Simple as that!

If sealed properly, your Christmas jam can be stored safely for up to one year. Keep the jam in a cool, dark place to maintain its freshness and flavor.

Serving Christmas Jam

This jam has a wonderful festive flavor, and can be used anywhere you’d use homemade jam.  Here are some fun ideas for serving Christmas Jam:

• On Toast and Bread: Spread your Christmas jam on toast or fresh bread for a delightful breakfast treat that captures the essence of the holidays.
• Charming Charcuterie Board: Incorporate Christmas jam into a holiday charcuterie board. Its sweet and tangy flavor compliments a selection of meats and cheeses beautifully.
• Glaze for Meats: Use Christmas jam as a glaze for roasted meats like ham, turkey, or chicken. The tangy sweetness will add depth and complexity to your dish.\
• Topping for Ice Cream: Drizzle Christmas jam over vanilla ice cream for a simple yet delicious dessert. Add some chopped nuts or crumbled cookies for crunch.
• Mix into Cocktails: Create festive cocktails by incorporating Christmas jam into your drinks. It pairs well with vodka, gin, and whiskey, adding a burst of flavor to any cocktail.
• As a Filling in Pastries: Use Christmas jam as a filling for pastries such as turnovers, tarts, or thumbprint cookies. Its bright color and tangy taste will add a festive touch to your treats.
• Gifting: Packaged in a cute jar, Christmas jam makes an excellent homemade gift. Add a ribbon and a personalized tag, and you’ve got a thoughtful present that anyone would love.

Yield: Makes 4 to 5 half pint (8 oz) jam jars

Christmas Jam

Prep Time: 10 minutes

Cook Time: 20 minutes

Canning Time: 10 minutes

Total Time: 40 minutes

Christmas jam is a festive homemade jam with cranberries, strawberries, and warm spices. It comes together without added boxed pectin thanks to the natural pectin in fresh cranberries.

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Ingredients

• 12 oz bag cranberries
• 1 lb strawberries
• Zest and chopped fruit of one orange
• ¼ cup water (or orange juice)
• 4 cups sugar
• 1 cinnamon stick

Instructions

1. Rinse cranberries and strawberries. Hull and chop strawberries, then combine with cranberries, diced peeled orange flesh, orange zest, and orange juice in a large pot.
2. Add sugar and the cinnamon stick. Stir over medium heat until the sugar dissolves, then bring to a boil.
3. Reduce heat and let it simmer for about 10-15 minutes, stirring occasionally until the mixture thickens.
4. To test, place a spoonful on a cold plate; if it firms up, it’s ready to jar. Alternately, use an instant-read thermometer to test for the set. This jam jels at 220 F at sea level.  At higher altitudes, that drops by 1 degree for every 500 feet in elevation.  For example, at 1000 feet in elevation, the jam would finish at 218 F.
5. Pour hot jam into sterilized jars leaving 1/4 inch headspace and cap with 2 part canning lids. Process in a water bath canner for 10 minutes, or 15 minutes above 6,000 feet in elevation.
6. Allow jars to cool completely, then store in a cool, dark place. Properly canned and sealed jars will maintain peak quality on the pantry shelf for 12-18 months, and be safe to eat so long as they're sealed. Refrigerate after opening. (Canning is optional, this can also be made as a refrigerator jam. In that case, ladle into jars, cap and store in the refrigerator until needed.) 

Cranberry Canning Recipes

Looking for more ways to put cranberries in a jar this season?  Try out any of these cranberry canning recipes!

• Cranberry Jelly
• Cranberry Sauce
• Cranberry Apple Jam
• Pickled Cranberries