Christmas jam is an American holiday tradition built around one very smart combination: peak-season strawberries (frozen, since it's December) blended with fresh cranberries, sugar, and a short list of warm spices. The result is a jam with the brightness of strawberry and the tart backbone of cranberry, tinted a deep ruby-red that looks like Christmas in a jar. It has been a fixture of church bazaars and homemade gift baskets across the American Midwest and South for generations, made specifically for canning and giving.
What makes this recipe reliable is the use of commercial liquid pectin, which gives you a consistent set without the guesswork of long cooking or the risk of a syrupy result. The spices (cinnamon, clove, a hint of orange zest) are restrained enough to read as "Christmas" without overpowering the fruit. This is a jam that works on toast, on a cheese board with sharp cheddar or brie, stirred into yogurt, or spooned over vanilla ice cream. It also seals in a water bath canner without any issues, making it ideal for gifting with a 12-month shelf life.
Equipment
Instructions
Tap each step to track your progress
- 1
If canning, prepare your water bath canner: fill a large stockpot with enough water to cover jars by at least 1 inch, bring to a boil, and sterilize jars and bands by submerging for 10 minutes. Keep warm until ready to fill. Place new lids in a small saucepan of hot (not boiling) water.
- 2
Combine the strawberries and cranberries in a large, heavy-bottomed pot (at least 6 quarts). Using a potato masher, crush the fruit thoroughly until no large pieces remain. You want a rough, pulpy texture, not a smooth puree.
- 3
Stir in the lemon juice, cinnamon, cloves, allspice, and orange zest. Add all of the sugar at once and stir well to combine. Over medium-high heat, bring the mixture to a full rolling boil, stirring constantly. A full rolling boil means the jam is boiling so hard it cannot be stirred down.
- 4
Once at a full rolling boil, add the entire package of liquid pectin. Stir vigorously to incorporate. Return the jam to a full rolling boil and hold it there for exactly 1 minute, stirring constantly. Remove from heat immediately.
- 5
Skim off any foam that has collected on the surface using a large metal spoon. Discard the foam. Let the jam rest for 2 minutes; this helps the fruit suspend more evenly in the finished jars.
- 6
Remove jars from the canner using tongs or a jar lifter and set upright on a clean towel. Working quickly, ladle the hot jam into jars, leaving 1/4 inch (6mm) of headspace at the top.
- 7
Wipe the rim of each jar with a clean cloth dampened with white vinegar to remove any residue. Center a lid on each jar and screw the band on until fingertip-tight (snug but not cranked down).
- 8
Process jars in the boiling water bath canner for 10 minutes (adjust for altitude: add 1 minute per 1,000 feet above sea level). Remove jars and set on a towel without tilting. Leave undisturbed for 12 to 24 hours. You should hear the satisfying pop of lids sealing within the first few hours.
- 9
After 24 hours, check seals by pressing the center of each lid. It should not flex up and down. Remove bands, label jars with date and contents, and store in a cool dark place for up to 12 months. Refrigerate any jars that did not seal and use within 3 weeks.
Tips & Tricks
Use liquid pectin, not powdered
Liquid and powdered pectin are added at different stages and are not interchangeable in this recipe without recalculating. This recipe is written for liquid pectin (Certo or equivalent). If you only have powdered pectin, you must add it to the crushed fruit before heating, before the sugar goes in.
Measure sugar before you start
Have all your sugar measured and ready before the fruit starts cooking. You need to add it quickly once the jam comes to a boil; fumbling with cups while the pot is at temperature leads to uneven incorporation and scorching on the bottom.
Do not double the batch
It is tempting to double the recipe to make more jars in one go, but larger volumes do not reach a full rolling boil reliably on a home stove. Make two separate batches if you need more than 6 jars. A single batch fills a large Dutch oven adequately.
Test the seal after 24 hours, not sooner
Lids can appear sealed but may fail once cooled fully. Wait the full 24 hours before testing. A properly sealed lid will be slightly concave and will not move when pressed firmly in the center. If it pops back up, the jar did not seal.
Make it ahead for stress-free gifting
Christmas jam made in late November or early December is in perfect condition by Christmas. The spice flavors actually mellow and integrate over 2 to 3 weeks, making an early batch taste better than one made the day before. This is one of the best make-ahead edible gifts in the holiday repertoire.
Troubleshooting
My jam did not set; it is still liquid after cooling
Liquid pectin is sensitive to order of operations. The pectin must be added after the jam reaches a full rolling boil, and then the boil must be held for exactly 1 minute. If you added the pectin too early or did not maintain the full boil, the pectin chains did not form properly. You can re-cook a failed batch: empty all jars back into the pot, add another half package of liquid pectin dissolved in 2 tablespoons of water, return to a full rolling boil for 1 minute, and re-jar.
My lids did not seal after processing
One or more factors can cause this: a chip or crack on the jar rim, residue left on the rim before sealing, using reused lids (only bands are reusable, lids must be new), or the water bath was not at a full boil when you started timing. Any unsealed jars must be refrigerated and used within 3 weeks, or frozen.
There is mold inside a sealed jar
Discard the entire jar without tasting the contents. Mold inside a sealed jar almost always means the headspace was too large, the processing time was insufficient, or the jar was contaminated before filling. Review your technique for the next batch, particularly ensuring jars are properly sterilized and rims are wiped clean before sealing.
My jam is too sweet; the cranberry flavor is muted
This is almost always a cranberry quantity issue. Cranberries vary in tartness by variety and ripeness. If your jam tastes flat or too sweet, add an extra 1/2 cup of cranberries next time and increase the lemon juice by 1 tablespoon. Both amplify tartness without changing the set.
My jam has too much foam, even after skimming
A small amount of foam is normal and harmless; it is just air incorporated during cooking. More foam than usual is typically caused by a very vigorous boil with too-cold fruit. Skimming with a large flat metal spoon works best. A tiny knob of unsalted butter (1/4 teaspoon) stirred in just before jarring will reduce foam considerably without affecting the flavor or set.
Variations
Refrigerator Christmas Jam (No Canning)
Skip the water bath entirely. Simply pour the finished hot jam into clean (not necessarily sterilized) jars, let cool to room temperature, then refrigerate. The jam keeps for up to 3 weeks in the refrigerator. This is the faster version for a batch you plan to use immediately or give as a gift that will be refrigerated by the recipient.
Pepper and Cranberry Version
Add 1/2 teaspoon of coarsely cracked black pepper and reduce the cinnamon to 1/2 teaspoon. The pepper adds a subtle heat that reads as sophisticated on a cheese board, particularly with aged gouda or manchego. Use this version for adults rather than a general crowd.
Raspberry Christmas Jam
Substitute frozen raspberries for the strawberries in equal measure. Raspberries have a more intense, slightly floral quality that pairs brilliantly with cranberry. The color deepens to a near-purple crimson. Use the same quantity of pectin and sugar; the set will be identical.
Low-Sugar Version (with Low-Sugar Pectin)
Use Ball RealFruit Low or No-Sugar Needed Pectin and reduce sugar to 2 cups. The jam will taste more tart and less glossy, with a softer set. This version is not shelf-stable with a standard water bath; store in the refrigerator for up to 3 weeks or freeze for up to 6 months.
Serving & Gifting
Christmas jam is at its best served alongside a cheese board with a mix of hard and soft cheeses, crackers, and candied walnuts. It also works beautifully spread on toasted brioche or a plain croissant for a Christmas morning breakfast. For gifting, pack jars individually in kraft paper bags with a handwritten label showing the date and serving suggestions, or arrange two to three jars in a small wooden crate with a block of quality cheese and a box of artisan crackers.
Storage & Freezing
Properly sealed jars store in a cool, dark pantry or cellar for up to 12 months. Once opened, refrigerate and use within 3 weeks. Unsealed jars (or jars skipped for canning) keep in the refrigerator for up to 3 weeks or freeze for up to 6 months; thaw overnight in the refrigerator and stir before using since some separation can occur. Do not store sealed jars in direct sunlight or above the stove; both heat and light degrade color and flavor over time.
Common Questions
How long does homemade Christmas jam last?
Properly water-bath-canned Christmas jam lasts up to 12 months in a cool, dark pantry. Once opened, refrigerate and use within 3 weeks. Refrigerator-only (no canning) versions last 3 weeks from the time they are made.
Can I use frozen strawberries for Christmas jam?
Yes, and this is the most practical approach in December when fresh strawberries are out of season. Thaw them completely and drain off excess liquid before crushing, or you will end up with a waterier jam that may not set as firmly.
What does Christmas jam taste like?
It tastes like strawberry jam with a tart, bright edge from the cranberries and a warm background note from the cinnamon and cloves. The cranberry prevents it from being cloyingly sweet, and the spices read as "Christmas" without being heavy-handed. The flavor is closer to a refined berry jam than a spiced preserve.
Is Christmas jam safe to can using a water bath?
Yes. This recipe has sufficient acidity (from cranberries, strawberries, and lemon juice) to be safely processed in a boiling water bath canner. The high sugar content and acid level together prevent the growth of harmful bacteria. Do not reduce the lemon juice or sugar significantly in a canned version, as both contribute to safe preservation.
Can I make Christmas jam without pectin?
You can cook the fruit down much longer (30 to 40 extra minutes at a low boil) until it reaches the gel stage, tested by the cold plate method (a spoonful on a frozen plate should wrinkle when pushed). The result will be darker, more concentrated, and slightly less bright in flavor. The pectin version is faster and produces a cleaner, fresher-tasting jam.
What can I use Christmas jam for besides toast?
It works as a glaze on a baked ham (brush on in the last 20 minutes of roasting), as a filling in thumbprint cookies, stirred into plain yogurt, served alongside a cheese board, or warmed and spooned over vanilla ice cream or cheesecake. It also makes an excellent vinaigrette base: 2 tablespoons of jam whisked with olive oil, white wine vinegar, and a pinch of salt.
