Strawberries, cranberries, a little orange zest and three warm spices, cooked fast and sealed in jars: this is the Christmas jam people tie a ribbon on in December and hand to the neighbors. One batch fills about 8 half pints, enough for a whole street.
Save this recipe for later:
More Christmas jams
- Spiced Christmas Jam with Orange
- Spiced Christmas Strawberry Cranberry Jam
- Spiced Christmas Jam with Orange and Vanilla
- Raspberry Cranberry Christmas Jam
- Gingerbread Christmas Jam
- All our jams and jellies
It is a classic full-sugar preserve. 7 cups of granulated sugar go into the pot, and that sugar is what lets regular powdered pectin set the jam and helps it keep. If you need a low-sugar spread, read the sugar note further down before you start.
The cooking itself takes only minutes. Most of the work is getting the jars, the canner and the sugar ready before the fruit hits the heat.
What goes into the pot
- Strawberries: 4 cups, crushed. Fresh or thawed frozen both work; measure after crushing.
- Cranberries: 1 cup fresh cranberries, finely chopped.
- Orange zest: 1 tsp, finely grated.
- Spices: 1/2 tsp ground cinnamon, 1/4 tsp ground cloves and 1/8 tsp ground nutmeg. The amounts are gentle, so keep them as written for your first batch.
- Pectin: 1 package (1.75 oz) powdered fruit pectin.
- Sugar: 7 cups granulated sugar, measured into its own bowl.
Two things to do before the stove goes on
Measure all the sugar into a separate bowl first. Once the fruit reaches a rolling boil, the sugar has to go in all at once, and there is no time to scoop and level 7 cups.
Chop the cranberries fine. They are firm, and the boil after the sugar goes in lasts only 1 minute. Pulse them in a food processor so they soften into the jam instead of staying as hard little beads.
How to make Christmas jam
Have your jars hot, the canner heating and the sugar measured before you begin. Things move quickly once the pot is on.
- Combine the crushed strawberries, finely chopped cranberries, orange zest, cinnamon, cloves, nutmeg and powdered pectin in a large heavy pot.
- Bring to a full rolling boil over high heat, stirring constantly. A full rolling boil is one you cannot stir down.
- Add all the sugar at once. Return to a full rolling boil and boil hard for exactly 1 minute. Remove from the heat and skim off any foam.
- Ladle into hot half pint jars, leaving 1/4 inch headspace. Wipe the rims clean and add lids and bands.
- Process in a boiling water canner for 10 minutes, adding 5 minutes if you live above 1,000 feet. Let the jars set for 24 hours.
Jam is a stovetop and canner job only. Don’t try to process jars in the oven or an air fryer. Dry heat does not do what a boiling water bath does, and it is not a safe way to seal preserves.
If you want a version with orange zest and a little ground ginger, try our spiced Christmas jam with orange .
If you like this one, try our Cranberry Pear Jam too.
Hosting for Christmas? Our Christmas jam baked brie is ready in 20 minutes.
If you want a version without orange, our spiced strawberry cranberry jam keeps just the berries, cinnamon and allspice.
Another one worth making: Mulled Wine Jelly .
Another one worth making: Fig Gingerbread Jam .
For a version with vanilla seeds and ginger in the mix, try our spiced Christmas jam with orange and vanilla .
Can you cut the sugar?
Not in this recipe. Regular powdered pectin needs the full amount of sugar to set, and the sugar also plays a part in how the jam keeps. Cut it and you risk a runny, syrupy jar.
A lower-sugar jam is a different recipe built around a pectin made for low or no sugar. Follow the directions printed on that pectin package rather than adapting this one.
What to spread it on
Toast, biscuits and holiday thumbprint cookies are the obvious homes for it. Brushed over a baked ham, it makes a quick glaze. It also sits well on a cheese board next to sharp cheddar, brie or goat cheese, and a spoonful swirled into plain full-fat Greek yogurt makes a small treat.
Small changes that still work
The spice amounts are mild on purpose. After your first batch, you can decide whether you want more warmth next time, but keep the fruit, pectin and sugar exactly as listed so the jam still sets.
Our bourbon maple bacon jam is a savory jar for the gift basket too, but it lives in the fridge, not the pantry.
Storing and gifting the jars
Sealed jars keep for 1 year in a cool, dark cupboard. After the 24-hour set, check each lid: the center should be pulled down and not flex when you press it. Any jar that didn’t seal goes into the fridge and gets eaten first.
Once opened, keep the jar in the fridge and use it within 3 weeks. There is nothing to reheat; just let a cold jar sit out a few minutes if you want it softer for spreading. For gift jars, add a tag with the date you made them and a note to refrigerate after opening.
More jars for the gift basket: a savory jar of balsamic caramelized onion jam goes well on the same cheese board, and our pineapple habanero jelly brings some heat. Making a canning day of it? Add a few pints of pickled jalapeno rings , and finish the box with a bag of sugared champagne grapes .
Questions about Christmas jam
Can I use frozen strawberries?
Yes. Fresh or thawed frozen strawberries both work. Crush them and measure 4 cups after crushing.
Why didn’t my jam set?
The usual causes are not reaching a full rolling boil, not boiling hard for the full minute after adding the sugar, or cutting the sugar. Give the jars the full 24 hours before you judge the set.
Do I have to process the jars?
For jars you want to keep on the shelf for up to a year, yes: 10 minutes in a boiling water canner, plus 5 minutes above 1,000 feet.
Why are my cranberries chewy?
They weren’t chopped fine enough. Pulse them in a food processor so they soften during the short boil.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
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
Spiced Christmas Jam
Ingredients
Instructions
Combine the strawberries, cranberries, zest, spices 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.
Notes
Pulse the cranberries in a food processor so they are fine enough to soften in the short boil.
Allow 24 hours for the jam to set after processing.
Do not reduce the sugar; regular powdered pectin needs the full amount to set.