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.

Christmas Jam + Canning Directions

Christmas jam is a family favorite in our home. We are obsessed with the cranberry and strawberry flavors mixed with the warm Christmas spices. We load it on all our favorite things like toast, biscuits, turkey sandwiches, and more. It is one of those jams that once you try you can’t get enough of. Christmas jam is easy to make and easy to can with these simple instructions allowing you to enjoy it throughout the whole year or to share it with those you love as gifts.

If you love jam be sure to make our Instant Pot Cherry jam and our Instant pot Strawberry jam.

What is Christmas Jam made of?

Christmas jam is a delicious homemade jam that consists of cranberries, strawberries, sugar, pectin, and cinnamon, ginger, cloves, and nutmeg.

What does Christmas jam taste like?

Christmas jam has a sweet tart flavor with subtle hints of warm Christmas species that we love.

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 and FAQs

This recipe yields 10 ½ pint jars. You can halve the recipe if you prefer.
Try using Christmas jam on all your favorite dishes instead of cranberry sauce. It is not quite as tart but has all the flavors people love.
You will want to use all 5 pounds of sugar. We have had friends use less sugar, but it does change the texture of the jam. We haven’t made it with less sugar before.
Be sure you use liquid pectin. We have not tried this recipe with powdered pectin.

Storage

Once your Christmas jam sets and seals, you can keep it in a cool dry place for up to 12 months. If you have a jar or two that does not seal, place them in the fridge and enjoy them first.

What do I do if my Christmas jam is not gelled?

If your Christmas jam has not been gelled yet, you need to cook it longer.

Christmas Jam + Canning Directions

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