Gingerbread Christmas Jam

Gingerbread Christmas jam is strawberry cranberry jam with a spoonful of molasses and the spices from a gingerbread cookie. The molasses gives it a darker color and a warm, toasty note, and the ginger is what you taste first. The recipe takes about an hour, plus a day to set, and makes about 6 half pints.

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More Christmas jams

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

What you need

• 1 1/2 lb strawberries, hulled (about 6 cups)
• 1/2 lb fresh cranberries (about 2 cups)
• 2 tbsp molasses
• 5 cups granulated sugar
• 2 pouches (3 oz each) liquid fruit pectin
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

The molasses matters

Use regular unsulphured molasses, not blackstrap. Blackstrap is much stronger and more bitter, and it would take over the fruit. Regular molasses keeps the jam sweet and bright while giving it that gingerbread depth.

Liquid pectin goes in last

This recipe uses liquid pectin, which works differently from the powdered kind. The fruit, molasses, sugar and spices come to a full rolling boil first, and only then do both pouches go in. Snip the pouches open and stand them in a cup before you start, so you can pour them straight in when the pot is ready.

How to make gingerbread Christmas jam

• Put the strawberries and cranberries in a large heavy pot and simmer 10 to 15 minutes, until the cranberries pop, then mash to the texture you like.
• Stir in the molasses, sugar and spices and bring to a full rolling boil that cannot be stirred down, stirring constantly.
• Add both pouches of liquid pectin, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat and skim off the foam.
• 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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Mash to your liking

After the 10 to 15 minute simmer, the cranberries will have popped and the strawberries will be soft. Mash them with a potato masher. A few strokes leave chunky pieces of strawberry, and longer mashing gives a smoother spread. Do this before the sugar goes in, because the pot gets very hot and sticky after that.

Setting, storing and serving

Let the jars sit for 24 hours before you check the set. Sealed jars keep 1 year, and opened jars keep 3 weeks in the fridge. Spread it on toast with cream cheese, stir it into oatmeal or use it to fill a cake for Christmas dessert.

The spiced Christmas strawberry cranberry jam is the same fruit with a different spice mix, and our spiced Christmas jam is the original. If you want more gingerbread on the table, try our mini gingerbread cheesecakes or the gingerbread latte cookies .

Gingerbread Christmas jam questions

Can I use powdered pectin instead?

This recipe is written for 2 pouches of liquid pectin. Powdered pectin goes in at a different point, so stick with liquid for this one.

Can I use frozen strawberries?

The recipe calls for fresh hulled strawberries. Weigh them so you have 1 1/2 lb, about 6 cups.

Does it taste like molasses?

Only a little. With 2 tbsp of molasses across about 6 half pints, it adds a warm background flavor.

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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