Introduction
There is one edible gift that beats a tin of cookies every time: a jar of glowing, ruby-red Christmas Jam.
Unlike standard strawberry jam, this holiday variation introduces fresh cranberries and warm winter spices into the mix. The cranberries provide a natural tartness and a high pectin content that creates a beautiful, thick gel, while the strawberries bring classic sweetness. Infused with orange zest, cinnamon, and cloves, this jam tastes exactly like Christmas morning.
It is versatile enough to spread on toast, glaze a holiday ham, or spoon over a block of cream cheese for an instant party appetizer. Plus, the jewel-toned jars look stunning when tied with a simple ribbon.
Ingredients List
Jam making is chemistry. Do not try to lower the sugar amount, or the jam will not “set” (gel) properly and will spoil faster.
The Fruit Base
- 4 cups Fresh Strawberries: Hulled and crushed. (You can use frozen, but thaw and drain slightly first).
- 1 ½ cups Fresh Cranberries: Whole.
- Why? Cranberries are naturally high in pectin, which helps the jam set firm. They also add the necessary acidity to balance the sugar.
- 1 tbsp Orange Zest: Freshly grated. This citrus oil cuts through the sweetness.
- 1 tsp Lemon Juice.
The Set & Sweetness
- 4 cups Granulated Sugar: White sugar is essential for the pectin to bond.
- 1 box (1.75 oz) Powdered Fruit Pectin: (Like Sure-Jell). This ensures you don’t end up with “Christmas Syrup.”
The Holiday Spice Blend
- 1 tsp Ground Cinnamon.
- ¼ tsp Ground Cloves.
- ¼ tsp Ground Nutmeg.
Sensory Note: The texture is unique—you get the smooth, jammy strawberry base studded with the “pop” of cranberry skins. The aroma will fill your entire house with the scent of mulled cider.
Timing
This recipe moves fast once the heat is on. Have your jars ready before you start boiling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cooling Time: 24 hours (to fully set)
- Total Time: ~30 minutes active
- Yields: Approx. 5 Half-Pint (8oz) Jars
Data Insight: Pectin (the setting agent) requires a “Hard Rolling Boil” to activate. This is defined scientifically as $220^\circ F$ ($104^\circ C$), or a boil that cannot be stirred down. If you only simmer the jam, the pectin chains won’t form a network, resulting in runny jam.
Step-by-Step Instructions
Step 1: Prep the Fruit
- Strawberries: Use a potato masher to crush the strawberries. You want them chunky, not pureed. Measure out exactly 3 cups of crushed berries.
- Cranberries: Pulse the fresh cranberries in a food processor 3–4 times until coarsely chopped (do not puree). Measure out 1 cup.
- Note: If you don’t have a food processor, you can chop them by hand, but it takes patience!
Step 2: The Boil (Phase 1)
In a large, heavy-bottomed stockpot (jam bubbles up high, so use a big pot!), combine:
- Crushed strawberries.
- Chopped cranberries.
- Powdered Pectin.
- Lemon juice, orange zest, and spices.
- Action: Stir well. Turn heat to High. Bring to a full rolling boil while stirring constantly.
Step 3: The Sugar Shock (Phase 2)
- Once boiling hard, pour in the sugar all at once.
- Return to a full rolling boil.
- The Clock: Boil hard for exactly 1 minute, stirring constantly.
- Why 1 minute? This is the activation time for the pectin. Any longer and you risk breaking the pectin bonds (runny jam) or caramelizing the sugar (burnt flavor).
Step 4: Skim and Jar
- Remove from heat.
- Skim: You will see pink foam on top. Skim this off with a spoon (it’s edible, just ugly in the jar).
- Fill: Ladle the hot jam immediately into clean jars, leaving ¼-inch of space at the top.
Step 5: Seal and Cool
- Refrigerator Method: Let jars cool on the counter until room temperature, then screw on lids and place in the fridge.
- Canning Method (For Shelf Stability): Process jars in a boiling water bath for 10 minutes.
Nutritional Information
Jam is an energy-dense condiment. Below is the estimated breakdown per tablespoon.
| Nutrient | Amount per Serving |
| Calories | 50 kcal |
| Total Fat | 0g |
| Carbohydrates | 13g |
| Sugars | 12g |
| Protein | 0g |
Variations for the Recipe
- Boozy Christmas Jam: Stir in 2 tablespoons of Grand Marnier or Bourbon right after removing the pot from the heat.
- Spicy Holiday: Add ½ teaspoon of Red Pepper Flakes or a diced jalapeño for a “Pepper Jelly” vibe. This creates an incredible glaze for meatballs or brie.
- Vanilla Bean: Scrape one vanilla bean pod into the mixture instead of cinnamon for a “Sugar Cookie” flavor profile.
- Orange Dominant: Replace the lemon juice with orange juice and double the zest for a marmalade hybrid.
Serving Suggestions
- The Appetizer: Pour over a block of cream cheese or a wheel of baked Brie. Serve with crackers.
- The Breakfast: Swirl into oatmeal or yogurt, or spread on biscuits.
- The Glaze: Use it to glaze roasted chicken or holiday ham in the last 15 minutes of cooking.
Common Mistakes to Avoid
- Reducing the Sugar:
- The Issue: Trying to make it “healthy.”
- The Result: Runny soup. Sugar dehydrates the fruit molecules, forcing them to bond with the pectin. Without enough sugar, the gel structure fails.
- The Fix: Stick to the recipe. If you want low sugar, you must buy “Low-Sugar Pectin” specifically.
- Doubling the Batch:
- The Issue: Making a massive pot at once.
- The Result: The jam doesn’t heat evenly, and the pectin fails to set.
- The Fix: Make one batch at a time. Jam is temperamental in large volumes.
- Using Old Pectin:
- The Issue: Using a box from 2019.
- The Result: No set. Pectin loses potency over time.
- The Fix: Buy fresh pectin for the holidays.
Storing Tips for the Recipe
- Refrigerator: Unprocessed jars (just filled and cooled) will last in the fridge for 3 weeks.
- Freezer: Leave ½-inch headspace (for expansion), freeze, and store for up to 1 year. Thaw in the fridge.
- Canned (Water Bath): If properly canned and sealed, jars can be stored in a cool, dark pantry for 18 months.
Conclusion
Homemade Christmas Jam captures the magic of the season in a jar. The blend of sweet strawberries and tart cranberries creates a sophisticated flavor that feels far more special than anything you can buy at the store. Whether you spread it on a biscuit or tie a ribbon around it for a neighbor, it is a labor of love that tastes like pure holiday cheer.
Ready to jar? Get that pot boiling! If you try this recipe, please leave a star rating below and let us know: did you use the water bath method or the freezer method? Don’t forget to subscribe to our newsletter for more edible gift ideas.
FAQs
Q: My jam didn’t set. Can I fix it?
A: Sometimes. You can try boiling it again with a little more pectin and sugar, but it risks overcooking the fruit. If it stays runny, rename it “Christmas Berry Syrup” and serve it over pancakes or ice cream—it’s still delicious!
Q: Can I use frozen fruit?
A: Yes! Thaw the strawberries and cranberries slightly so you can crush/chop them. Include any juices that release during thawing in the pot.
Q: Why do I need to skim the foam?
A: The foam is just trapped air bubbles and impurities. It isn’t harmful, but it creates a cloudy, unappealing look at the top of your jar. Add a ½ tsp of butter to the boiling jam to reduce foaming!
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