One of my fondest winter memories is of a snowy Christmas morning when the house smelled like cinnamon, cloves, and berries. My daughter had come over with her little ones, their cheeks red from the cold, and we sat together in the kitchen sipping coffee while the slow cooker gently bubbled in the background.
It wasn’t cookies or pies this time, it was jam. A simple recipe that carried the spirit of the season in every spoonful. Watching the cranberries burst and mingle with sweet strawberries felt almost magical, like nature itself was preparing a gift for us.
The warm, spiced aroma drifted into the living room where the kids were playing with their new toys, and I couldn’t help but smile. Making jam may sound old-fashioned to some, but for me, it has always been a way of preserving not only fruit but also moments with the people I love.
This Amish Christmas Jam has since become a little tradition, something I make to share with neighbors, friends, and family. It’s as if a jar of it brings comfort and joy with every taste.
Short Description
A festive slow-cooked jam made with cranberries, strawberries, and warm spices, perfect for spreading on toast, stirring into yogurt, or gifting during the holiday season.
Key Ingredients
- 6 cups (24 oz) whole cranberries
- 16 oz fresh strawberries
- 2 cups packed brown sugar
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground ginger
Tools Needed
- Slow cooker
- Blender or immersion blender
- Wooden spoon
- Airtight jars or containers for storage
Cooking Instructions
Step 1: Prepare Ingredients
Place cranberries, strawberries, brown sugar, cinnamon, nutmeg, cloves, and ginger into the slow cooker. Stir to combine.
Step 2: Cook the Jam
Cover and cook on HIGH for 4 hours. Avoid opening the lid during cooking to keep flavors concentrated.
Step 3: Blend
Transfer the mixture to a blender and pulse until jam-like. Alternatively, use an immersion blender in the slow cooker for easier cleanup.
Step 4: Cool and Thicken
Let the jam cool to room temperature. It will naturally thicken as it cools due to the cranberries’ pectin.
Step 5: Store
Transfer to jars or airtight containers. Refrigerate once fully cooled.
Why You’ll Love This Recipe
Festive Flavor: Bursting with cranberries, strawberries, and warming spices that taste like Christmas in a jar.
Easy Prep: Just combine, slow cook, blend, and cool. Most of the time is hands-off.
Versatile Use: Perfect on toast, pancakes, yogurt, or even as a glaze for meats.
Make Ahead: Keeps well, making it ideal for gifting or enjoying throughout the holidays.
Naturally Thick: No added pectin needed, thanks to cranberries.
Mistakes to Avoid & Solutions
Over-blending: Pulse gently; too much blending can turn the jam into cranberry butter.
Lifting the lid too soon: Resist peeking. Opening the lid releases steam and affects consistency.
Too sweet or not sweet enough: Adjust sugar slightly to your taste, but remember cranberries are tart and need balance.
Not cooling enough: If it seems runny when hot, don’t worry, it thickens as it cools.
Storage issues: Always cool before sealing jars to avoid condensation that can water down the jam.
Serving and Pairing Suggestions
Spread on warm biscuits, scones, or toast.
Swirl into oatmeal or plain yogurt.
Use as a filling for thumbprint cookies.
Pair with cream cheese and crackers for a savory-sweet appetizer.
Brush onto roasted ham or chicken for a holiday glaze.
Storage and Reheating Tips
Store in airtight jars in the refrigerator for up to 2 weeks.
Freeze in freezer-safe containers for up to 3 months.
Do not reheat on the stove; simply let it come to room temperature or warm gently in the microwave if desired.
FAQs
1. Can I use frozen fruit?
Yes, frozen cranberries or strawberries work fine. No need to thaw before adding to the slow cooker.
2. Can I reduce the sugar?
You can, but the jam may be more tart and less thick. Try reducing by ½ cup first.
3. Does this need canning?
Not unless you want it shelf-stable. For short-term use, refrigeration or freezing works perfectly.
4. Can I add other spices?
Yes, try adding a pinch of allspice or cardamom for a different flavor.
5. Can I double the recipe?
Yes, just make sure your slow cooker is large enough to handle the extra volume.
Tips & Tricks
Add a splash of orange juice for brightness.
Stir in a handful of chopped nuts after cooling for texture.
Use a potato masher before blending for chunkier jam.
Label jars with festive tags for easy holiday gifting.
Try spooning over vanilla ice cream for a quick dessert.
Recipe Variations
Mixed Berry Christmas Jam: Swap half the strawberries for blueberries or raspberries.
Spiced Orange Cranberry Jam: Add zest and juice of one orange for citrusy depth.
Low Sugar Version: Use 1 ½ cups sugar and add 1 tbsp honey for natural sweetness.
Vanilla-Spiced Jam: Stir in 1 tsp vanilla extract after blending for a softer, fragrant finish.
Nutty Spread: Stir in ½ cup chopped pecans or walnuts after cooling for added crunch.
Final Thoughts
The very first time I made this Amish Christmas Jam, my granddaughter spread it thick on a piece of buttered toast and declared it “Christmas candy.” I had to laugh because she was right, it’s sweet, spiced, and comforting in the same way a holiday treat should be. Sharing it with family has become one of those little traditions that anchor us during the busy season.
There’s joy in stirring together such humble ingredients and watching them transform into something so special. I love gifting jars to neighbors or setting one on the breakfast table during December mornings. It feels like a simple but meaningful way to spread holiday cheer. If you try this jam, I hope it brings warmth to your kitchen and smiles to the faces you share it with.
Amish Christmas Jam
Ingredients
- 6 cups 24 oz whole cranberries
- 16 oz fresh strawberries
- 2 cups packed brown sugar
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground ginger
Instructions
- Place cranberries, strawberries, brown sugar, cinnamon, nutmeg, cloves, and ginger into the slow cooker and stir well.
- Cover and cook on HIGH for 4 hours without lifting the lid.
- Blend until jam-like, either in a blender or using an immersion blender directly in the pot.
- Let cool to room temperature so it thickens naturally. Transfer to jars or airtight containers and refrigerate once cooled.
