The kitchen was filled with the hum of old Christmas tunes and the scent of cinnamon candles as I stirred a pot of deep red berries one snowy December morning. My grandchildren were sprawled on the floor, cutting out paper snowflakes, their laughter mingling with the soft bubbling from the stove.
I’ve made this cranberry jam for as long as I can remember, but every year it feels like the first. There’s something about watching the berries burst open and release their ruby glow that makes the season come alive.
This recipe was once my mother’s, and she used to say the key to perfect jam is patience—let it bubble, let it thicken, and trust your instincts. She was right. It’s more than jam, it’s a jar of memory, a blend of tart cranberries, sweet strawberries, and holiday spices that taste like warmth itself.
Short Description
This Christmas Cranberry Jam combines sweet strawberries, tart cranberries, and warm spices like cinnamon, ginger, and cloves for a festive homemade preserve that’s perfect for gifting or spreading on holiday pastries.
Key Ingredients
- 6 cups fresh or frozen strawberries (about 1½ pounds)
- 2 cups fresh or frozen cranberries (about ½ pound)
- 5 cups sugar (around 2½ pounds)
- 2 sachets liquid fruit pectin (Certo brand, 170ml each)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
Tools Needed
- Food processor
- Large saucepan
- Ladle
- Sterilized jars with lids and bands
- Canning pot or large stockpot
- Wooden spoon
Cooking Instructions
Step 1: Puree the Berries
Add strawberries and cranberries to a food processor and blend until smooth. Work in batches if needed. Transfer the puree to a large saucepan.
Step 2: Add Sugar and Spices
Stir in sugar, cinnamon, ginger, allspice, and cloves until everything is fully combined.
Step 3: Boil the Jam
Place the saucepan over medium-high heat. Bring the mixture to a full, rolling boil—one that continues even when stirred. Let it boil for one full minute.
Step 4: Add Pectin and Boil Again
Remove from heat and stir in the liquid pectin. Return the pan to the stove and bring it back to a full boil. Boil for another minute, stirring constantly.
Step 5: Skim Foam and Fill Jars
Let the bubbling settle, then skim off any foam with a spoon. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Seal with clean lids and tighten bands until snug.
Step 6: Process and Store the Jam
Lower the jars into a canning pot with water covering them by two inches. Boil for 10 minutes, then remove carefully and place on a heat-proof surface. Let cool for 12 hours undisturbed.
Why You’ll Love This Recipe
Festive Flavors: A perfect balance of tart cranberries and sweet strawberries wrapped in holiday spices.
Beautifully Giftable: Its rich color and fragrant aroma make it a heartfelt homemade present.
Simple to Make: No fancy equipment needed—just patience and a good stirring hand.
Long Shelf Life: Properly sealed jars last for months, letting you enjoy holiday flavors well into spring.
Versatile Use: Spread it on toast, swirl it into yogurt, or spoon it over cheesecake for a festive touch.
Mistakes to Avoid & Solutions
Jam too runny? You may not have boiled it long enough after adding pectin. Reheat and boil for another full minute.
Too thick? Add a tablespoon or two of warm water while reheating to loosen it up.
Foam on top? Always skim off foam before filling jars—it prevents cloudiness and helps with sealing.
Lids not sealing? Make sure jars are hot and dry before sealing, and process in boiling water for the full 10 minutes.
Overcooking the jam? Once it thickens, remove from heat immediately. Overcooking can make it taste burnt or too stiff.
Serving and Pairing Suggestions
Spread on warm scones, biscuits, or toast.
Use as a filling for thumbprint cookies or linzer bars.
Pair with roasted turkey, ham, or baked brie for a sweet-savory contrast.
Swirl into oatmeal or yogurt for a quick festive breakfast.
Add a spoonful to sparkling water or champagne for a holiday twist.
Storage and Reheating Tips
Storage: Keep sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 3 weeks.
Freezing Option: Freeze leftover jam in freezer-safe containers for up to 6 months.
Reheating: Warm gently in a small saucepan over low heat or microwave for 10–15 seconds if you prefer it loose.
FAQs
1. Can I use only cranberries instead of mixing with strawberries?
Yes, but the jam will be much tarter. You may need to increase sugar slightly.
2. Can I use powdered pectin instead of liquid?
You can, but follow the package’s conversion instructions carefully since ratios differ.
3. How do I know when my jam is ready?
Dip a spoon in the jam and let it cool for a few seconds—it should coat the back of the spoon and lightly wrinkle when pushed.
4. Can I make this jam without canning?
Yes, just store in sterilized jars in the refrigerator and use within a few weeks.
5. What’s the best sugar substitute if I want it lighter?
Try using half sugar and half honey, or a low-sugar pectin blend designed for reduced-sugar recipes.
Tips & Tricks
Always sterilize your jars before filling to prevent spoilage.
Add a splash of orange zest for a brighter, citrusy flavor.
Use a wide pot so the jam cooks evenly and reduces faster.
Stir constantly near the end to prevent scorching.
Label each jar with the date—it makes gift-giving personal and practical.
Recipe Variations
Spiced Orange Cranberry Jam: Add 2 tablespoons of orange zest and swap half the strawberries for more cranberries.
Vanilla Berry Jam: Stir in 1 teaspoon vanilla extract right after removing from heat for a softer, dessert-like flavor.
Apple Cranberry Jam: Replace half the strawberries with peeled chopped apples and simmer 5 minutes longer for a thicker, autumn-style jam.
Cranberry Ginger Jam: Double the ginger and add 1 tablespoon finely grated fresh ginger for a bold, spicy version.
Low-Sugar Option: Use 3 cups sugar and one pouch low-sugar pectin; cook 2 minutes longer after boiling.
Final Thoughts
As the jars cooled on my counter, the faint popping of their lids echoed like tiny carols of success. I wiped them clean, lined them up, and tied red ribbons around each one. A few would be gifts for neighbors, but most would stay right here, waiting for toast, biscuits, and Christmas morning pancakes.
This jam isn’t just sweet—it’s a story in a jar, steeped in tradition and a touch of spice. Making it each December reminds me how joy can come from the simplest rituals—berries, sugar, and love stirred into something beautiful.
Christmas Cranberry Jam
Ingredients
- 6 cups fresh or frozen strawberries about 1½ pounds
- 2 cups fresh or frozen cranberries about ½ pound
- 5 cups sugar around 2½ pounds
- 2 sachets liquid fruit pectin Certo brand, 170ml each
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
Instructions
- Puree strawberries and cranberries in a food processor until smooth, working in batches if necessary, then transfer to a large saucepan.
- Stir in sugar, cinnamon, ginger, allspice, and cloves until well mixed.
- Bring to a rolling boil over medium-high heat and boil for one minute.
- Remove from heat, stir in liquid pectin, then return to the heat and boil again for another minute while stirring constantly.
- Let the bubbles settle, skim off any foam, and ladle the hot jam into sterilized jars, leaving ¼ inch of headspace.
- Seal tightly and process in a canning pot with water covering the jars by two inches.
- Boil for 10 minutes, then carefully remove and let cool undisturbed for 12 hours.
