This delicious and easy-to-make homemade Christmas jam will brighten up any holiday celebration.
It’s sweet, kind of tart, and chock-full of strawberry and cranberry deliciousness.
Not only can it be enjoyed as a spread, but it’s also excellent in all kinds of festive desserts.
I’m talking cookies, cakes, pies, and more.
Plus, it’s the ideal holiday gift for friends and family. So make a big batch, transfer it into cute jars, and add a nice ribbon.
Trust me, they’ll go nuts over this Christmas jam!
Easy Christmas Jam Recipe
I love making jam at home. It’s such a satisfying process, and the results are always spectacular.
But while I go for blackberry jam in the summer, this Christmas jam is my winter fave.
It’s sticky, sweet, and has just the right balance of fruity and tart.
And when it comes to gift giving, there’s nothing I love more than a good old-fashioned homemade treat.
Which is why this stuff is in every holiday basket I put together.
Trust me, once you try this easy recipe, it’ll become a holiday tradition in your home!
Ingredients
- Frozen Strawberries and Cranberries – This combination packs fruity, festive flavors to match the season. Be sure to use frozen fruits when they’re only when thawed.
- Sugar – It’s the key ingredient for a sweet and delightful Christmas jam.
- Liquid fruit pectin – It helps thicken the mixture.
Storage
Christmas is the season for giving and indulging in delicious treats. And this Christmas jam recipe is the perfect way to spread holiday cheer.
So stock up on delicious jams and share them for the holidays!
Here are some tips for storing your jams so they’ll last through the holidays and beyond:
- Fill clean and sterilized jars with the freshly made jam, leaving about a quarter inch of space at the top.
- Put the lids on the jars and close them tightly.
- Label the jars with the type of jam and the date it was made.
- Place the jars in a cool, dark place like the pantry or cupboard.
- Check on the jars periodically to make sure the lids are still tight and that the jam is not leaking.
- Unsealed jars will remain fresh and safe to consume for up to 3 weeks. Be sure to store them in the refrigerator after use.
- If you want to store the jam for months, keep it sealed and place it in a cool, dark, and dry place. It will stay fresh for up to 8 months.
If you’re planning to give it as a Christmas gift, decorate the jar with fancy ribbons.
Tips for the Best Christmas Jam
Christmas is the time of year when we get more experimental in the kitchen.
It’s fun to try new things, after all.
But what about jams? How do you know if your homemade treat will turn out great?
Well, I have some tips for making sure your jams are absolutely perfect this year!
- Add a hint of acidity. A few teaspoons of lemon juice will help to bring out the flavor of the fruit.
- Substitute pectin with citrus peels for a healthier, more natural treat. You can use orange, lemon, grapefruit, or any citrus fruits available. These fruits are naturally high in pectin. But be sure to let it cook longer for a thicker consistency.
- Sweeten your jam with honey. Instead of sugar, you can use honey for extra decadence. This substitute is perfect if you’ll use citrus peels instead of pectin. Or if you do plan on using pectin, be sure to reduce the amount you’ll add.
- Don’t forget the spices. Cinnamon and nutmeg are great additions if you want a warmer and more flavorful treat.
- Adjust the sweetness. Adjust the sweetener depending on your taste preferences and the sweetness of the fruits you use.
- Don’t overcook the jam. If you cook the pectin for more than one minute, the consistency of the jam will change. It will form clumps and fail to thicken the mixture.
- Thaw the frozen fruits properly. If you’re using frozen fruits, thaw them overnight in the fridge. This process will help keep your jam from becoming too runny when you cook them.
- Don’t puree the fruits when you place them in the processor. Jams are even better when it has small chunks of fruits remaining. It also helps in keeping a thick consistency for your final product.
How to Use Christmas Jam
So you’ve made a whole bunch of jam, and you’ve had it on toast every day this week.
What now?
Luckily for you, I have a few terrific ideas for how to put this sweet stuff to good use:
- Use it in your next batch of Linzer Cookies
- Make strawberry shortcake with a Christmas twist
- Use it for your favorite crumble bars
- Make a tasty Italian crostata
- Add a dollop to your morning oatmeal
- Use it as a filling for cupcakes and layer cakes
- Make a super simple Christmas cocktail with jam, vodka, and lemon juice (just shake everything with ice and strain into a glass)
Christmas Jam (Homemade Recipe)
14 1/2
pints25
minutes10
minutes84
kcalThis homemade Christmas jam makes the perfect holiday gift! With just 3 ingredients and 25 minutes, you’ll have the perfect present to give family and friends.
Ingredients
1 package (40 ounces) frozen unsweetened strawberries, thawed (or 2 1/2 quarts of fresh strawberries, hulled)
1 pound fresh or frozen cranberries, thawed if frozen (see note)
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin
Instructions
- Place the strawberries and cranberries in a food processor and grind but do not puree the fruits.
- Transfer the fruit mixture to a Dutch oven or heavy-bottomed pot with tall sides, and stir in the sugar until it’s dissolved. Bring the mixture to a boil for 1 minute over high heat until it’s bubbling.
- Remove the mixture from the heat and stir in the liquid fruit pectin. Stir constantly and let the mixture boil for another 1 minute. Remove from the heat.
- Let the mixture cool off for 5 minutes and remove the foamy and bubbly layer.
- Remove the pot from the heat and let the mixture cool for 5 minutes.
- Carefully pour the jam into half-pint jars but make sure to leave 1/4 inch of space. Remove the remaining air bubbles from the jam. Wipe the rims to prevent the mixture from sticking to the lids.
- Cover the jars with the lid and process for 10 minutes in a boiling water canner.
- Remove the jars from the canner and let them cool completely before refrigerating. Enjoy!
Notes
- If using frozen fruit, add the juice, too. Cook them over low-medium heat, stirring frequently, for a few minutes to reduce the liquid. Then add the sugar and continue as instructed.
Greetings Kim. I have always wanted to can Christmas Jam 🙂
Question…after thawing in the frig…do you use the liquid from the fruit when making the jam?
Hi Marlene!
Yes, if using frozen fruit, add the juice, too.
I suggest cooking them over low-medium heat, stirring frequently, for a few minutes to reduce the liquid.
Then add the sugar and continue with the recipe as instructed.
I’ve added a note on this in the recipe, so thanks for asking!!