Raspberry Cranberry Christmas Jam

Raspberry cranberry Christmas jam is bright red, sweet and a little tart, with orange zest and cinnamon in the background. Raspberries give it the jammy body and the chopped cranberries add small tart bites. Frozen fruit works, so you can make it any week in December. It takes about 45 minutes 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
• Spiced Christmas Strawberry Cranberry Jam
• Spiced Christmas Strawberry Raspberry Jam
• Cherry Cranberry Holiday Jam
• All our jams and jellies

What goes into the pot

• 4 cups crushed raspberries (fresh or thawed frozen, about 2 pints)
• 2 cups fresh or frozen cranberries, finely chopped
• 2 tbsp bottled lemon juice
• 1 tsp finely grated orange zest
• 1/2 tsp ground cinnamon
• 1 package (1.75 oz) powdered fruit pectin
• 6 1/2 cups granulated sugar, measured into a separate bowl

Two things to sort out first

Decide about the seeds. Raspberries are seedy. If you want fewer seeds, press half of the raspberries through a sieve and use the pulp. Measure after crushing or sieving so you still have 4 cups.

Chop the cranberries small. Whole cranberries would stay hard in a jam that boils for only a minute after the sugar goes in. Pulse them in a food processor or chop them finely by hand.

Have the sugar measured into its own bowl and the jars hot before the stove goes on. Once the pot reaches a rolling boil, everything happens in a few minutes.

How to make raspberry cranberry Christmas jam

• Combine the raspberries, cranberries, lemon juice, zest, cinnamon and pectin 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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When it looks runny

Fresh from the canner the jars will look loose. Leave them on the counter for 24 hours before you judge the set. A full rolling boil means a boil that keeps going while you stir. If the jam still has not set after a day, the usual cause is a boil that was not hard enough or a minute that was cut short.

Using and gifting the jars

Spread it on toast, swirl it into yogurt, or spoon it into thumbprint cookies before baking. Sealed jars keep 1 year in the pantry, so they hold up well as gifts. After opening, keep the jar in the fridge and finish it within 3 weeks.

If you like this one, our spiced Christmas strawberry cranberry jam and spiced Christmas cherry jam make a matching set. For a jar with heat, the cranberry raspberry jalapeno jelly uses the same two berries, and our raspberry jalapeno jelly is great over cream cheese.

Raspberry cranberry jam questions

Can I use frozen raspberries and cranberries?

Yes. Thaw the raspberries before crushing them. Frozen cranberries can be chopped while still firm.

Can I use less sugar?

Not with regular powdered pectin. The 6 1/2 cups of sugar are part of how this jam sets.

Why bottled lemon juice?

Bottled lemon juice has a consistent acidity, which helps the set and makes the jam suitable for water bath canning.

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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