Spiced Christmas Strawberry Raspberry Jam

Spiced Christmas strawberry raspberry jam is a classic berry jam dressed up for December. Strawberries make it sweet and soft, raspberries add a sharper berry flavor, and a little cinnamon and allspice give it a holiday warmth. Frozen raspberries work. The recipe takes about an hour and makes about 6 half pints.

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More Christmas jams

• Spiced Christmas Jam with Strawberries, Cranberries and Orange
• Spiced Christmas Strawberry Cranberry Jam
• Raspberry Cranberry Christmas Jam
• Spiced Christmas Strawberry Pomegranate Jam
• All our jams and jellies

Ingredients

• 1 lb strawberries, hulled and crushed (about 2 cups)
• 3 cups raspberries, fresh or frozen, crushed
• 1 box (1.75 oz) fruit pectin
• 7 cups sugar, measured into a separate bowl
• 1 tsp cinnamon
• 1/4 tsp allspice

Measure after crushing

Crush the strawberries and the raspberries before you measure them. You need about 2 cups of crushed strawberries from 1 lb and 3 cups of crushed raspberries. Measure the crushed fruit exactly, because too much fruit and the jam stays soft. If you use frozen raspberries, thaw them and include their juice in the measure.

Keep the sugar ready

All 7 cups go in at once when the fruit hits a rolling boil. Measure them into a bowl before you start, and set it right next to the stove. Adding it a cup at a time cools the pot and throws off the 1 minute boil.

How to make spiced Christmas strawberry raspberry jam

• Combine the crushed strawberries, raspberries, pectin and spices in a large heavy pot.
• Bring to a full rolling boil over high heat, stirring constantly.
• Add all the sugar at once, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat and skim.
• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
• Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Sealed jars keep 1 year; refrigerate opened jars up to 3 weeks.

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How to tell it worked

After processing, the lids should pop down as the jars cool. Any lid that still flexes when pressed did not seal, so keep that jar in the fridge and use it first. Give the jam a full day to firm up before you open a jar.

Serving and gifting

Spread it on a warm croissant, toast or scones, or use it between layers of a sponge cake. A sealed jar keeps 1 year, so it makes an easy gift with a ribbon around the lid. After opening, refrigerate and finish within 3 weeks.

If you are making a set, our spiced Christmas strawberry pomegranate jam and spiced Christmas strawberry cranberry jam use the same spices. The raspberry cranberry Christmas jam is a little more tart, and the raspberry jalapeno jelly adds heat.

Strawberry raspberry jam questions

Can I use all strawberries or all raspberries?

This recipe is balanced for both. Changing the mix changes the amount of natural pectin and juice, so use a recipe written for a single berry instead.

Can I strain out the raspberry seeds?

Yes. Press the crushed raspberries through a sieve, then measure, so you still have 3 cups.

Do I have to can it?

No. Keep the jars in the fridge and use them within 3 weeks if you skip the canner.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us