If you’re looking for a festive, homemade holiday gift or a delicious addition to your holiday breakfast spread, this Christmas Jam is a perfect choice! Made with fresh cranberries, strawberries, and warm holiday spices, this jam captures the flavors of the season in every jar. Plus, with easy canning directions, you can make a batch to enjoy now and have some ready for later—or gift it to friends and family for a thoughtful homemade present.

Christmas Jam + Canning Directions

This Christmas Jam recipe is great for beginners, especially if you’re new to canning. With a water bath canning process, you’ll be able to safely store jars of this vibrant, sweet-tart jam that’s perfect on toast, biscuits, or even as a glaze for holiday meats. The mix of cranberries and strawberries gives it a beautiful red color, while the cinnamon, ginger, cloves, and nutmeg add a hint of warmth that screams holiday cheer.

Canning this jam is as rewarding as it is delicious! With just a few simple steps, you can fill your pantry with jars of festive goodness that will keep through the season. Let’s dive into the recipe and canning instructions so you can get started on making this delightful holiday jam.

What You Will Love About This Recipe

You’ll love this Christmas Jam recipe because it brings the perfect blend of festive flavors into a spread that’s easy to make and even easier to enjoy. The mix of cranberries and strawberries creates a vibrant, tangy-sweet base, while the spices add a cozy warmth that tastes just like the holidays. It’s a beautiful jam with a rich, ruby-red color that looks gorgeous on any holiday table, adding a touch of homemade charm to your meals.

One of the best parts of this recipe is its versatility. Spread it on toast, swirl it into yogurt, add it to baked goods, or even use it as a glaze for meats like ham or turkey. It’s a crowd-pleaser and a unique addition to holiday breakfasts, brunches, and even dinners. Plus, since it’s canned, you can make a big batch and keep jars on hand to enjoy throughout the season or gift to friends and family as a thoughtful, homemade present.

This jam is a beginner-friendly canning recipe, making it a great project if you’re new to preserving or just want a fun, seasonal cooking activity. With simple ingredients and straightforward steps, you’ll have a delicious holiday treat that’s sure to become a seasonal favorite!

Ingredients

1 (12-ounce) Bag of Cranberries (fresh or frozen)

2 Quarts Fresh Strawberries or 2 packages (20 ounces each) of Frozen Whole Strawberries

5 Pounds Sugar (Aprx. 11 ½ cups)

2 Packets of Liquid Fruit Pectin (3 ounces each)

1 TSP Cinnamon

1 TSP Ginger

¼ TSP Cloves

¼ TSP Nutmeg

How to Make Christmas Jam and Can It

Fill your water bath canner about ½ full with water & bring it to a boil. Add your clean jars & lids to the water and heat them for at least 10 minutes.

Add the strawberries and the cranberries to a food processor or blender. Pulse until completely smooth. You can leave a few chunky pieces if that is your preference.

Pour into a large pot. Add the sugar and the spices. Stir well.

Bring to a boil. Allow boiling for 1 minute ONLY. Remove from the heat.
Add in the fruit pectin. Stir.

Return to the stove. Boil for 1 more minute. Remove from the heat.
Allow cooling for 5 minutes. Skim the foam from the top.

Ladle into hot jars. Leaving ¼ headspace.
Wipe the rims clean. Screw on finger tight.

Place your jars into your water bath canner, making sure there is at least 1” of water covering over the tops of your jars. Bring water to a boil. Allow boiling for 10 minutes. After 10 minutes turn off the flame and allow the jars to sit for 5 minutes in the water still.

Remove from the water and allow to cool.

Tips & Tricks

Use High-Quality Berries: Fresh cranberries and ripe strawberries will give your jam the best flavor. If using frozen berries, let them thaw slightly for easier blending, but make sure to drain any excess liquid so your jam sets well.
Adjust Texture to Your Liking: Blend the berries until they’re smooth for a more uniform jam, or leave some chunks if you prefer a bit of texture. This step lets you customize the jam’s consistency to your preference.
Measure Sugar Carefully: The sugar not only sweetens the jam but also helps it set. Measure the sugar accurately for the best consistency and flavor—too much or too little can affect how the jam gels.
Boil Only as Directed: When bringing the fruit and sugar mixture to a boil, stick to the instructions and only boil for the recommended time. Overboiling can change the texture and color of the jam.
Skim the Foam: Once the jam has boiled, a foam might form on the surface. Skimming this off before canning will help your jam look clear and beautiful in the jars.
Test Your Set: If you’re concerned about the jam setting, place a small plate in the freezer before you start. When you’re ready to test, drop a small spoonful of jam on the plate and let it sit for a minute. Tilt the plate; if the jam doesn’t run, it’s set!
Use Proper Canning Equipment: Use a water bath canner and make sure your jars, lids, and rings are sterilized. Follow all canning safety instructions to ensure your jam stays fresh and safe for long-term storage.

FAQs

Yes, you can use frozen cranberries and strawberries! Just let them thaw slightly and drain any excess liquid before blending. This helps ensure the jam sets well and doesn’t become too watery.

When canned properly in sterilized jars and stored in a cool, dark place, Christmas Jam can last up to a year. Once opened, store it in the refrigerator and use it within 2-3 weeks for the best flavor.

The sugar helps with both flavor and consistency, so reducing it can impact how well the jam sets. If you prefer a lower-sugar option, try using a low-sugar pectin specifically for jams, which will help achieve a good set with less sugar.

If your jam ends up too runny, you can try cooking it a little longer on the stovetop to thicken it. If you’ve already canned it, you can open the jars, re-cook the jam, and then re-can it, following the canning process again.

After your jars cool, press down on the center of each lid. If it doesn’t move or make a popping sound, it’s sealed. If it does pop, the jar didn’t seal properly, and you should store it in the fridge and use it within a few weeks.

Absolutely! Feel free to adjust the spices to your liking—some people like adding a bit of allspice or cardamom. Just remember that too much spice can overpower the fruit, so adjust with care.

christmas jam canning directions long pin

Christmas Jam + Canning Directions

Christmas jam is incredibly easy to make and is filled with all the flavors of the season that we love. It makes for the perfect Christmas gift for friends and neighbors, or to spread on your favorite piece of toast or biscuit.

Ingredients

1 (12-ounce) Bag of Cranberries (fresh or frozen)
2 Quarts Fresh Strawberries or 2 packages (20 ounces each) of Frozen Whole Strawberries
5 Pounds Sugar (Aprx. 11 ½ cups)
2 Packets of Liquid Fruit Pectin (3 ounces each)
1 TSP Cinnamon
1 TSP Ginger
¼ TSP Cloves
¼ TSP Nutmeg

Instructions

Fill your water bath canner about ½ full with water & bring it to a boil. Add your clean jars & lids to the water and heat them for at least 10 minutes.
Add the strawberries and the cranberries to a food processor or blender. Pulse until completely smooth. You can leave a few chunky pieces if that is your preference.
Pour into a large pot. Add the sugar and the spices. Stir well.
Bring to a boil. Allow boiling for 1 minute ONLY. Remove from the heat.
Add in the fruit pectin. Stir.
Return to the stove. Boil for 1 more minute. Remove from the heat.
Allow cooling for 5 minutes. Skim the foam from the top.
Ladle into hot jars. Leaving ¼ headspace.
Wipe the rims clean. Screw on finger tight.
Place your jars into your water bath canner, making sure there is at least 1” of water covering over the tops of your jars. Bring water to a boil. Allow boiling for 10 minutes. After 10 min turn off the flame and allow the jars to sit for 5 minutes in the water still.
Remove from the water and allow to cool.

Notes

This recipe yields 10 ½ pint jars. You can halve the recipe if you prefer.

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Christmas Jam + Canning Directions