Festive Christmas Jam Recipe with cranberries, strawberries and warm spices, perfect for canning, gifting and holiday breakfasts.
This Christmas Jam Recipe tastes like a holiday party in a jar. Tart cranberries, sweet strawberries and blueberries, bright orange and cozy baking spices all simmer together into a thick, ruby jam that’s made for toast, biscuits and easy neighbor gifts.
How To Make Christmas Jam Recipe
Why You Must Make This Christmas Jam Recipe
- Big-batch holiday gifting – This recipe makes about 11 1/2 pints of jam, so one cooking session can cover friends, neighbors, teachers and coworkers.
- No pectin needed – Cranberries are naturally high in pectin, so the jam thickens beautifully on its own without any extra ingredients.
- Cozy, layered spice flavor – Nutmeg, cloves, allspice, ginger and cinnamon give this jam the classic “Christmas” flavor that feels warm and nostalgic.
- Versatile to serve – Spread it on toast, swirl it into yogurt, spoon it over cheesecake, use it as a glaze for ham or roasted pork or use it as a sweet tart cranberry sauce on your Thanksgiving turkey.
Ingredients Needed
- Cranberries
- Strawberries, stems removed
- Blueberries
- Orange juice
- Fresh orange zest
- Ground spices… think nutmeg, cloves, allspice, ginger, cinnamon
- Granulated sugar
Step-By-Step Instructions
- Prep the fruit. Rinse the cranberries and blueberries. Hull and slice or chop the strawberries so they cook evenly in the jam.
- Load the pot. In a very large (at least a 10 quart pot), heavy-bottomed stock pot, add the cranberries, strawberries, blueberries, orange juice, orange zest, spices and sugar.
- Heat to a boil. Set the pot over medium-high heat and stir frequently as the mixture heats. The sugar will dissolve and the fruit will start to release its juices.
- Break down the berries. Once the berries soften and begin to burst, use a potato masher for a chunkier texture or an immersion blender for a smoother jam.
- Cook to thicken. Return the mixture to a gentle boil and cook for about 5 more minutes, stirring often so it doesn’t stick to the bottom.
- Check the texture. The jam will still look a bit loose while hot but should coat the back of a spoon or spatula. It will continue to thicken as it cools, thanks to the cranberries.
- Fill the jars. Carefully ladle hot jam into clean, warm canning jars, leaving about 1/2 inch of headspace at the top of each jar.
- Wipe and lid. Wipe the rims with a clean, damp cloth to remove any drips. Place lids on top and screw the rings on until fingertip tight.
- Process the jars. Using your preferred steam canner or a boiling water bath, process pint jars for 10 minutes. Make sure the water is at a full boil before starting the timer.
- Cool and check seals. When the time is up, carefully remove jars and let them cool undisturbed on a towel for 12 to 24 hours. Check that each lid has sealed. Any unsealed jar should go into the refrigerator and be used within 2 weeks.
Frequently Asked Questions
Does this Christmas Jam Recipe need added pectin?
No. Cranberries are naturally high in pectin, so once they are fully cooked, the jam thickens on its own without powdered or liquid pectin.
Why is my jam still thin when it’s hot?
Jam always thickens as it cools. As long as it coats the back of a spoon after the final boil and you used the correct fruit and sugar amounts, it will continue to firm up as the jars cool and sit.
How long does homemade Christmas jam last?
Properly processed, sealed jars stored in a cool, dark place are shelf-stable for up to 6 months. Once opened, keep the jam in the refrigerator and use within about 2 weeks.
Can I cut back the sugar?
Sugar does more than sweeten the jam. It also helps the jam thicken and stay safe on the shelf. Small changes are usually fine, but large reductions can give you a thinner jam with a shorter shelf life.
Can I use frozen fruit instead of fresh in this Christmas Jam Recipe?
Yes, frozen cranberries, strawberries and blueberries work really well in this Christmas Jam Recipe. Use them in the same amounts as fresh and add them to the pot straight from the freezer or slightly thawed. If there’s a lot of ice on the fruit, knock off any big icy chunks so you don’t water down the jam. Frozen fruit may release a bit more liquid, so you might need to boil the jam a few extra minutes until it thickens to your liking.
Storage, Freezing & Gifting Tips
- Room-temperature storage – Once jars are processed and sealed, store them in a cool cupboard or pantry away from direct light for up to 6 months.
- Refrigerator storage – After opening, store jam in the fridge with the lid on tightly. For best flavor and texture, enjoy within 10 to 14 days.
- Freezer-friendly option – Skip the canning step and ladle cooled jam into freezer-safe containers, leaving space at the top. Freeze for up to 3 months and thaw in the fridge overnight.
- Easy Christmas gifts – Add a cute tag and ribbon to each jar, pair it with a loaf of homemade bread, homemade rolls or store-bought crackers, and you have a simple, heartfelt holiday gift.
This Christmas Jam Recipe is a fun way to fill your pantry and your gift basket with something bright, tangy and full of holiday flavor. For another festive treat to pair with it, try these Easy Cream Puffs.
Christmas Jam Recipe Card
Christmas Jam Recipe
Ingredients
- 72 oz cranberries 6 bags of 12 oz each
- 2 lbs strawberries stems removed, sliced or chopped
- 18 oz blueberries
- 2 cups orange juice
- 2 tablespoons orange zest about 2 oranges zested
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 8 cups granulated sugar
Method
- In a large stock pot, combine cranberries, strawberries, blueberries, orange juice, orange zest, spices and sugar.
- Set the pot over medium-high heat. Stir frequently as the mixture comes to a boil and the berries begin to soften and release their juices.
- When the berries have cooked down and are bursting, use a potato masher for a chunkier texture or an immersion blender for a smoother jam.
- Continue boiling the jam for about 5 minutes, stirring often to prevent sticking or scorching.
- Ladle the hot jam into prepared (washed and dried) canning jars, leaving about 1/2 inch of headspace at the top.
- Wipe jar rims clean with a damp cloth. Place lids on the jars and screw rings on until fingertip tight.
- Process the jars in a steam canner or boiling water bath for 10 minutes, starting the timer once the water is at a full boil.
- Carefully remove jars and let them cool completely on a towel-lined counter. Once cool, check that each lid has sealed. Any unsealed jars should be refrigerated and enjoyed within 14 days, or reprocessed with new lids within 24 hours.
Nutrition
Notes
- Using a masher keeps more fruit pieces for a chunky jam, while an immersion blender gives a smoother, spreadable texture.
- Additional pectin is not needed, because cranberries naturally provide enough pectin to thicken the jam as it cools.
- Properly processed and sealed jars are shelf-stable for up to 6 months. Store in a cool, dark place.
- This batch makes about 11 1/2 pints or roughly 23 cups of jam, making it perfect for holiday gifting.
- Nutrition info was created based on a serving size of 2 tablespoons per serving.