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Perfect for holiday gifting, this Christmas jam is made with a combination of cranberries and strawberries for the best tart and sweet flavor. Make it with or without pectin, your choice!
Need a sweetly simple holiday gift? Making jam is obviously one of my favorite things to do, but when the holidays hit it takes on a new purpose: rounding out my gifts to friends and family!
Christmas jam is perfect to make right now thanks to all the fresh cranberries available. Add some sweet strawberries and a few winter warming spices, and this ruby-red jam captures the spirit of the season!
You can make this jam with or without added pectin. I prefer it without, but I’ve included directions for both. Whichever way you choose, the method is simple, so anyone can do it.
This recipe makes a bigger batch than my easy cranberry jam, so if you’re looking for a great homemade jam for gifting, this is it!
Ingredients for Christmas jam
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
- Cranberries
- Strawberries
- Granulated sugar
- Cinnamon
- Ginger
- Cloves
- Liquid pectin – optional
I recommend using fresh fruit for this recipe, but if it isn’t available, frozen will do! You’ll want the fruit to be thawed before using, or it won’t chop well in your food processor.
Pectin is optional in this recipe. Cranberries have a lot of natural pectin, so there is enough already in the recipe to set the jam. If you do use pectin, follow the specific instructions I have in this post and the recipe card, and make sure to use liquid fruit pectin called Certo.
Equipment
You’ll need a large pot to cook the jam. I usually use my Dutch oven, since it is big enough to cook the jam and contain any splatters from bubbling juices.
For jars, I recommend using either 4- or 8-ounce jars, which are ideal for gifting.
A candy thermometer or instant-read digital thermometer is a good idea, especially if you’re new to making jam. Cooking to the correct temperature will ensure a good set.
If you want to do pantry storage, you’ll need a water bath canner, jar lifter, and new canning lids.
canning tools
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Buy Now โ How to make this recipe
If you are canning: Fill a water bath canning pot (or other very large pot) with water. You’ll need to make sure there is enough water to completely cover the jars by 1 inch or more. Set on the stove and turn the burner to high to get the boiling started. Depending on your stove, this can take a while (it’s a lot of water!) so I usually get mine going first so it’s ready when the jam is done cooking. You can always adjust the temperature if it boils too quickly, and then bring it back before adding the jars.
If you want to do the gel test, place one or two small plates in the freezer.
Sort through your cranberries and remove any that are dried up or overly wrinkly. Trim the strawberries and cut into quarters.
Add the fruit to a food processor and pulse to chop. For a smoother jam, you can purรฉe, but I like a bit of texture in my jam.
Scoop the fruit into a large saucepan and add sugar and spices. Heat over medium-high, stirring to dissolve the sugar. Cook until the jam starts to boil.
From here you have two options:
Using pectin: Once the jam is at a boil you cannot stir down, let it boil for 1 minute. Then, pour in the liquid pectin and stir well, and bring back to a full rolling boil. Boil for 1 minute, then remove from heat and pour into jars.
Not using pectin: Once boiling, reduce heat to medium and continue to cook for 10-20 minutes, until it is thickened and jammy. Make sure you don’t overcook it, because jam continues to thicken as it cools.
If you are using a thermometer, the jam should reach 220ยฐF. If you don’t have one, you can do the gel test by dolloping a small amount of jam onto the plates in the freezer. Freeze for 2 minutes, then remove and gently push the jam with your finger. It should be ready if the jam surface wrinkles.
Heads up! This recipe is developed using canning guidelines from the USDA, which requires water bath or pressure canning for pantry storage. Pantry storage without these steps may result in illness.
Scoop the jam into jars and use a damp towel to wipe the rims and outside of any drips. Place lids and screw on bands fingertip tight.
If canning, make sure your water bath is at a boil. Use a jar lifter to transfer the jars into the boiling water, cover, and process jars for 10 minutes.
Turn off the heat and let the jars rest for 5 minutes in the water to prevent temperature shock, then carefully remove and set on a towel-lined countertop. Let the jars rest for 24 hours before checking for a seal, labeling, and storing.
Make sure to store any jars that did not seal (or if you skipped processing) in the refrigerator.
Labels and packaging
I’ve made pretty sticker labels and hang tags for this recipe, so you can label the jars for gifting or the pantry. Download the labels here (includes printing instructions.)
To pretty up the jars, after they are sealed, unscrew the ring and place a square of patterned fabric or tissue paper, then carefully screw the ring back on to secure in place.
I used a patterned paper napkin cut into squares for some of my jars. Muffin liners also work well!
Tie on the tags with pretty ribbons, and attach small ornaments or little spoons or spreaders for the jam. If you want to make it a full package, add a loaf of sourdough bread!
More great homemade gifts
I love making gifts from my kitchen for the holidays. Everyone is so appreciative that they’re getting something with a personal touch, and it’s also a great way to show you care without breaking the bank.
You can grab my free ebook of my favorite homemade gifts here! It has recipes for more jams, simple mixes, and more, plus tips for packaging.
Need more ideas? Try sweet and spicy cowboy candy, tangy pickled carrots, or peach jam, which can be made with frozen fruit.
Get your holiday gifting taken care of with this sweet and special jam!
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Christmas Jam
Ingredients
- 10-12 ounces fresh cranberries, depending on size of packaging
- 1 pound strawberries, tops removed, halved or quartered
- 5 cups granulated sugar
- 1 teaspoon ground cinnamon
- ยฝ teaspoon ground ginger
- ยผ teaspoon ground cloves
- 1 pouch (3 ounces) liquid fruit pectin, Certo brand, optional
Directions
- Place a small plate in the freezer. Set jars aside. If water bath canning, fill a large pot with water and set to boil while you prepare the rest of the recipe.
- Combine cranberries and strawberries in a food processor and pulse to chop. (You can puree if you want a smoother texture; I prefer a chunkier jam.)10-12 ounces fresh cranberries, 1 pound strawberries
- Add to a large saucepan with the sugar and spices. Cook over medium-high heat until the mixture starts to boil.5 cups granulated sugar, 1 teaspoon ground cinnamon, ยฝ teaspoon ground ginger, ยผ teaspoon ground cloves
- If using pectin, jump to step 9. Otherwise, proceed.
- Reduce heat to medium and continue to cook for 10-20 minutes, until thickened and jammy. It will continue to thicken as it cools, so make sure to not overcook. If using a thermometer, it should reach 220ยฐF.
- Do the gel test: spoon a small amount of jam onto the frozen plate. Return it to the freezer for 2 minutes, then gently push with your finger. If the jam wrinkles, it is ready.
- Carefully pour the hot jam into jars, leaving about ยผ-inch head space. Use a damp paper towel to wipe the rims of any spills, then apply lids and screw on rings fingertip-tight. If not canning, let cool to room temperature, then label and store in the refrigerator.
- For canning: Use a jar lifter to lower jars into water bath, making sure the jars are covered by at least 1 inch of water. Place the lid on the pot and process (boil) for 10 minutes. Turn off heat and let jars rest 5 minutes, then transfer to a towel-lined countertop. Let jars rest for 24 hours before checking for seals, labeling, and storing in the pantry.
- Using pectin: Once the mixture is boiling even while stirring, let boil hard for 1 minute. Pour in the pectin and stir well, then boil again at full roll for 1 minute. Remove from heat and pour into jars, and process as above.1 pouch (3 ounces) liquid fruit pectin
Notes
- Makes about 5 8-ounce jars.
- Any unsealed jarsย must be stored in the refrigerator.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
