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A close-up view of the texture of homemade spiced cranberry strawberry jam in a glass jar.

Christmas Jam Recipe (The Best for Holiday Gifting!)

Capture the festive spirit with this easy Christmas Jam Recipe. This delightful preserve blends sweet strawberries, tart cranberries, and warm holiday spices, making it the perfect homemade gift or holiday treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 48 tablespoons
Course: Breakfast, Condiment
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups frozen strawberries Thawed and roughly chopped
  • 2 cups fresh or frozen cranberries
  • 1/4 cup lemon juice Freshly squeezed
  • 1 package (1.75 oz) powdered fruit pectin
  • 5 cups granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves

Equipment

  • 1 Large stockpot or Dutch oven
  • 6 Canning jars with lids (8-ounce) Half-pint jars
  • 1 Water bath canner Optional, for long-term storage

Method
 

  1. If canning, prepare your water bath canner and sterilize jars and lids. Keep jars hot until ready to use.
  2. In a large, heavy-bottomed pot, combine strawberries, cranberries, and lemon juice. Bring to a boil, stirring and mashing the fruit as it cooks.
  3. Stir in the powdered pectin until fully dissolved. Bring the mixture to a full rolling boil that cannot be stirred down.
  4. Add all the sugar at once, along with the ground cinnamon and cloves. Stir constantly and return to a full rolling boil.
  5. Boil for exactly 1 minute, continuing to stir constantly to prevent scorching.
  6. Remove the jam from the heat and skim any foam from the top. Carefully ladle hot jam into the prepared hot jars, leaving 1/4-inch headspace.
  7. Wipe jar rims, apply lids, and screw on rings until fingertip-tight. Process in a water bath canner for 10 minutes. Remove and let cool on a towel for 24 hours. Check seals.

Notes

If not canning, you can store the jam in airtight containers in the refrigerator for up to 3 weeks.
Don't be tempted to reduce the sugar, as it is essential for the pectin to set correctly.