Spiced Christmas Strawberry Pomegranate Jam

Spiced Christmas strawberry pomegranate jam is the reddest jar on the holiday shelf. Crushed strawberries make up the body, a cup of pomegranate juice deepens the color and adds a tart, almost wine like note, and cinnamon with allspice keeps it seasonal. It takes about an hour and makes about 6 half pints.

Save this recipe for later:

More Christmas jams

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

What you need

• 2 lb strawberries, hulled and crushed (about 4 cups)
• 1 cup 100% pomegranate juice
• 2 tbsp lemon juice
• 1 box (1.75 oz) fruit pectin
• 7 cups sugar, measured into a separate bowl
• 1 tsp cinnamon
• 1/4 tsp allspice

Use pure pomegranate juice

Look for a bottle that says 100% pomegranate juice. Blends and cocktails are often mostly apple or grape juice with added sugar, and they give a paler, sweeter jam. Pure juice gives the deepest color.

Measure the fruit exactly

Crush the hulled strawberries with a potato masher, then measure. You want about 4 cups of crushed fruit from the 2 lb. Boxed pectin recipes depend on the ratio of fruit, sugar and pectin. Extra fruit is the most common reason a jam like this stays soft.

How to make spiced Christmas strawberry pomegranate jam

• Combine the crushed strawberries, pomegranate juice, lemon juice, 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.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

After the canner

Lift the jars out and let them stand on a towel. You will hear the lids pop as they seal. The jam keeps firming up as it cools, so give it a full day before you decide how set it is. Skim the foam well before ladling, because foam left in the jar looks cloudy on top.

Serving and storing

Spread it on pancakes, waffles or toast, or spoon it over cheesecake. A sealed jar keeps 1 year, so it can go into a gift basket now and still be good after the holidays. Once opened, keep it in the fridge and use it within 3 weeks.

For more holiday strawberry jars, see our spiced Christmas strawberry cranberry jam and the gingerbread Christmas jam . The raspberry cranberry Christmas jam is another bright red one, and if you have pomegranates left, our Christmas salad with clementines and pomegranate uses them well.

Strawberry pomegranate jam questions

Can I use frozen strawberries?

Yes, if you thaw them first and measure them after crushing. You need about 4 cups.

Can I cut the sugar?

Not with regular boxed pectin. The 7 cups of sugar are part of how this jam sets.

Do I need the lemon juice?

Yes. Keep the 2 tbsp of lemon juice. It helps the pectin set and keeps the flavor bright.

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