Christmas Jam Recipe (Strawberry Holiday Jam)

Step 1: Prep and pulse the fruit

Add the strawberries and cranberries to a food processor. Pulse in short bursts until you reach your desired texture. For a smoother Christmas jam, pulse until the fruit is finely chopped with very small pieces. For a chunkier, more rustic jam, stop while there are still some small bits of fruit visible. Do not puree completely, you want some texture.

Step 2: Combine fruit and sugar

Transfer the chopped fruit mixture to a large, heavy-bottomed pot. Add the sugar and stir to combine. Turn the heat to medium-high and cook, stirring occasionally, until the sugar dissolves and the mixture comes up to a full rolling boil. A full rolling boil is a boil that continues even when you stir.

Step 3: Boil the jam and add pectin

Once the mixture reaches a full rolling boil, let it boil for about 1 minute, stirring to keep it from sticking. Remove the pot from the heat. Stir in the powdered pectin and the lemon juice, mixing well until the pectin is fully dissolved and evenly distributed. If you are using a specific brand of pectin, follow the instructions on the package for the best results.

Step 4: Skim foam and prepare to jar

Let the jam cool for about 5 minutes. During this time, any foam will rise to the top. Skim off any foam from the surface with a spoon. This is optional, but it gives you a clearer, prettier jam in the jars. Make sure your half-pint jars are sterilized, warm, and ready to fill.

Step 5: Fill the jars

Ladle the hot Christmas jam into the warm jars using a funnel if you have one, leaving about ¼ inch of headspace at the top of each jar. Wipe the rims of the jars clean with a damp cloth to remove any drips or sticky spots, then place the lids on top and screw on the bands until they are fingertip tight, not overly tight.

Step 6: Process in a water bath

Carefully lower the filled jars into a boiling water bath canner or a large pot with a rack, making sure the jars are covered by at least 1 to 2 inches of water. Bring the water back to a gentle boil, then process the jars for 10 minutes, adjusting for altitude if needed according to current safe canning guidelines.

Step 7: Cool and store

When the processing time is up, turn off the heat and let the jars sit in the water for a few minutes, then carefully lift them out and set them on a towel lined counter. Do not tilt the jars, and do not tighten the bands. Let the jars cool undisturbed for 12 to 24 hours. You should hear the lids pop as they seal. Once completely cool, check the seals, wipe the jars clean, label them, and store them in a cool, dark place. Any jars that did not seal should be stored in the refrigerator and used first.

Expert Tips for The Best Christmas Jam

• Use frozen fruit for ease and consistency: Frozen strawberries and cranberries are picked at peak ripeness, and they make this recipe really simple. You can use fresh fruit if you prefer, but frozen is easy to keep on hand and lets you make Christmas jam even if your store is out of fresh cranberries.
• Pulse, do not puree the fruit: Pulsing the fruit in the food processor gives you control over the texture. For a classic jam, aim for small, even pieces rather than a totally smooth puree. If you blend too much, the jam can feel more like a jelly, and you may lose some of that nice fruit texture.
• Use a large, heavy pot: Jam boils high and hot. Use a large, heavy-bottomed pot, so you have plenty of room for the mixture to bubble without boiling over. A heavier pot also helps prevent scorching on the bottom as the sugar cooks.
• Watch for a true rolling boil: A rolling boil is key for activating the pectin. Make sure the mixture is boiling hard enough that it does not stop when you stir it. Once you reach that point, you only need about 1 minute of boiling before removing it from the heat to add the pectin.
• Adjust the lemon juice to taste: Lemon juice brightens the flavor and helps the jam set. Start with 1 tablespoon and taste a cooled spoonful. If you like a slightly more tart jam, add the second tablespoon. Cranberries are already tart, so you can adjust based on how sweet or tangy you want the final jam.
• Skim the foam for a cleaner look: Foam on top of jam is normal, but it can look cloudy in the jar. Let the jam rest a few minutes off the heat and skim off the foam with a spoon for a clearer, more jewel like jam.
• Always follow up-to-date canning guidelines: Processing in a boiling water bath helps make the jam shelf-stable, but always double-check your processing times and methods against current, reliable canning resources, especially if you adjust the recipe. If you prefer to skip canning, you can store this jam in the refrigerator or freezer instead.
• Halve the recipe if needed: This recipe makes about 14 half-pint jars, which is perfect for gifting. If you want a smaller batch, you can halve all of the ingredients and follow the same method. Just be sure to use the correct amount of pectin for the amount of fruit you are using.

Flavor Variations You Can Try

• Orange Christmas Jam: Add the finely grated zest of one orange and swap a tablespoon of the lemon juice for orange juice. The orange pairs beautifully with cranberries and gives the jam a more citrus forward holiday flavor.
• Spiced Christmas Jam: Stir in a pinch of warm spices, such as cinnamon, nutmeg, or allspice, after you take the jam off the heat. Start with ¼ teaspoon and adjust to taste. A little goes a long way and gives the jam a mulled wine kind of vibe.
• Vanilla Christmas Jam: Add 1 to 2 teaspoons of vanilla extract after you remove the jam from the heat. Vanilla softens the tartness and makes the jam taste extra cozy and dessert like.
• Mixed Berry Christmas Jam: Swap part of the strawberries for raspberries or blackberries for a different berry profile. Keep the total fruit amount the same so the jam sets properly.

How To Store Christmas Jam

If you have processed the jars in a boiling water bath and they have sealed properly, you can store the jars in a cool, dark place for about a year. Always check the lids before opening; they should be concave and not flex up and down. Once opened, store the jam in the refrigerator and use it within a few weeks.

If you do not water-bath can the jam, or if any jars did not seal, store them in the refrigerator and use them within 2 to 3 weeks, or freeze the jam in freezer-safe containers for longer storage.

Christmas Jam FAQs

Can I use fresh fruit instead of frozen?

Yes, you can use fresh strawberries and cranberries in place of frozen. Hull the strawberries and rinse both fruits well, then proceed with the recipe. The cook time is about the same. The main difference is that frozen fruit is available year round and often more budget friendly.

Do I have to can this Christmas jam?

You do not have to water bath can this jam if you do not want to. You can ladle the hot jam into clean jars, let it cool, then store it in the refrigerator and use it within a couple of weeks. For longer pantry storage and gifting, water bath canning is recommended and gives you shelf stable jars.

What does Christmas jam taste like?

Christmas jam is a sweet tart strawberry cranberry jam with a bright, fruity flavor and a hint of citrus from the lemon juice. The strawberries keep it familiar and sweet, while the cranberries add tang and that beautiful deep red color. It is delicious on toast, biscuits, scones, and it works really well with savory things like cheese and crackers too.

Can I reduce the sugar in this recipe?

Granulated sugar is important for both the set and the shelf stability of jam when you are using traditional pectin. If you reduce the sugar significantly, the jam may not set properly and it could affect its safety for long term storage. If you want a lower sugar jam, use a pectin that is specifically formulated for low sugar recipes and follow the directions that come with it.

How much jam does this recipe make?

This Christmas jam recipe yields about 14 half pint jars, depending on how much you reduce the mixture and how full you fill each jar. It is a great size batch for holiday gift giving, but you can halve the recipe if you want a smaller amount.

What should I serve Christmas jam with?

You can serve Christmas jam on toast, English muffins, biscuits, pancakes, and waffles, or spoon it over yogurt or oatmeal. It also makes an amazing addition to a cheese board, especially with soft cheeses like brie or goat cheese and salty crackers. For dessert, try spooning it over cheesecake or vanilla ice cream.

My Final Thoughts

This Christmas jam is simple to make, flexible with frozen or fresh fruit, and has a flavor special enough that people remember it long after the jar is gone. Whether you are stocking your pantry for winter breakfasts or making homemade gifts for the people you love, this strawberry cranberry Christmas jam is a recipe you will find yourself coming back to every year.

For more spreadable recipes that are great around the holidays, check out my chokecherry jelly and apple jelly. And if you make this recipe, don't forget to leave a comment and review below. I'd love to hear what you put the cranberry strawberry jam on. 

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