Christmas Jam (Strawberry Cranberry Jam)

This is a wonderful and thoughtful homemade gift idea! Christmas Jam is a festive, jewel-toned preserve that combines the sweetness of strawberries with the tartness of cranberries, often spiced with warm holiday flavors. It’s delicious spread on scones, toast, or even used as a glaze for holiday meats.

Here is a recipe for Christmas Jam.

Christmas Jam (Strawberry Cranberry Jam)

This jam is beautiful, delicious, and surprisingly easy to make. The combination of strawberries and cranberries creates a perfect sweet-tart balance, and it sets up to a gorgeous ruby red color.

Yields: About 5-6 half-pint (8 oz) jars
Prep time: 15 minutes
Cook time: 20-25 minutes

Ingredients

• 2 cups fresh or frozen cranberries (roughly chopped)

• 2 cups fresh strawberries, hulled and crushed or chopped (about 1 lb)

• 4 cups granulated sugar

• 1 tablespoon lemon juice

• 1 (1.75 oz) box powdered fruit pectin (like Sure-Jell)

• ½ teaspoon butter (optional, reduces foaming)

• ½ teaspoon ground cinnamon (optional, for a warm spice note)

• ¼ teaspoon ground nutmeg (optional)

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Instructions

Prepare for Canning (If Preserving)

1. Sterilize Jars: Wash your jars, lids, and rings in hot, soapy water. Rinse well. Place the jars in a boiling water canner or on a rack in a large pot, cover with water, and boil for 10 minutes to sterilize. Keep them hot until ready to use.

2. Prepare Lids: Place the lids and rings in a small saucepan, cover with water, and bring to a simmer (not boiling). Keep them hot.

Make the Jam

1. Prepare Fruit: If using fresh cranberries, you can roughly chop them in a food processor. Crush the strawberries with a potato masher or in the food processor (you want some texture, not a puree).

2. Combine Fruit and Pectin: In a large, heavy-bottomed pot (at least 6-8 quarts), combine the prepared cranberries, strawberries, and the powdered pectin. Stir well to combine.

3. Bring to a Boil: Place the pot over high heat and stir constantly. Bring the mixture to a full, rolling boil (a boil that doesn’t stop bubbling when stirred).

4. Add Sugar: Stir in the sugar all at once. Add the lemon juice, butter (to reduce foaming), and cinnamon/nutmeg if using. Return to a full, rolling boil, stirring constantly.

5. Boil Hard: Once at a full boil that can’t be stirred down, boil hard for exactly 1 minute, stirring constantly.

6. Test for Set: Remove the pot from the heat. To test if the jam is set, place a small spoonful on a cold plate and put it in the freezer for a minute. If it wrinkles when you push it with your finger, it’s ready. If it’s still runny, return to a boil for another minute and test again.

Fill the Jars

1. Ladle Jam: Using a canning funnel, ladle the hot jam into the hot, sterilized jars, leaving ¼-inch headspace at the top.

2. Remove Air Bubbles: Run a non-metallic utensil (like a plastic knife or bubble popper) around the inside of the jar to release any air bubbles.

3. Wipe Rims: Wipe the jar rims with a clean, damp cloth to ensure a good seal.

4. Apply Lids: Place the lids on the jars and screw the rings on until fingertip-tight (just snug, not overly tight).

Process the Jars (Water Bath Canning)

1. Process: Place the filled jars in the boiling water canner, ensuring they are covered by at least 1-2 inches of water. Bring back to a boil and process for 10 minutes (adjust for altitude if necessary).

2. Cool: Carefully remove the jars from the canner and place them on a towel-covered countertop, leaving space between them. Let them cool completely, undisturbed, for 12-24 hours.

3. Check Seals: After cooling, press the center of each lid. If it pops up and down, it’s not sealed and should be refrigerated and used first. Properly sealed jars can be stored in a cool, dark place for up to a year.

No-Canning Refrigerator/Freezer Version

If you don’t want to go through the water bath canning process, you can make a Freezer Christmas Jam.

1. Use a pectin designed for freezer jam (like Sure-Jell for Less or No-Sugar Needed Recipes) and follow the instructions on the box.

2. Generally, you’ll crush the fruit, mix with sugar and a special freezer pectin, let it sit, then ladle into clean jars or freezer-safe containers.

3. Let it sit at room temperature until set (about 24 hours), then refrigerate for up to 3 weeks or freeze for up to a year.

Tips for Success

• Don’t Reduce Sugar: Sugar is not just for sweetness; it’s essential for the jam to set properly and for preservation.

• Use a Heavy Pot: A large, heavy-bottomed pot prevents scorching.

• Work Quickly: Once you add the sugar, the process moves fast. Have your jars and lids ready to go.

Enjoy your beautiful and festive Christmas Jam