Amish Christmas Jam Recipe: Easy Homemade Festive Canning Guide

Let me tell you, the sweet, spiced aroma that fills my kitchen when simmering a batch of Amish Christmas Jam is pure holiday magic. The combination of strawberries, cranberries, and a hint of warm cinnamon—it’s the kind of scent that instantly transports you to a snow-dusted farmhouse, where laughter floats and the windows fog up with winter coziness. The first time I made this jam, I was knee-high to a grasshopper, watching my grandma stir a bubbling pot, her cheeks rosy from the steam. When she ladled those ruby-red preserves into jars, I swear the whole house paused for a collective deep breath. You know you’re onto something truly special when folks gather around, spoons ready, eager for just a taste.

Years ago, I stumbled upon this Amish Christmas Jam recipe at a bustling church bake sale, tucked between plates of gingerbread and tins of fudge. Honestly, I wish I’d discovered it sooner. It’s become our go-to for Christmas morning toast, gifting, and even sneaky midnight snacks when the house is quiet. My family can’t help but snag spoonfuls straight from the jar (and I can’t really blame them). There’s something about the blend of tart cranberries and sweet strawberries that just pulls you in—one taste and you’re hooked for life.

This jam is dangerously easy to whip up, but the flavors feel like pure, nostalgic comfort. It’s perfect for potlucks, adding cheer to your Pinterest board, or brightening up a breakfast spread. I’ve tested this recipe more times than I can count (in the name of research, of course), and now it’s a staple for family gatherings and homemade gifts. It feels like a warm hug in a jar, and, honestly, you’re going to want to bookmark this one for every festive season ahead.

Why You’ll Love This Amish Christmas Jam Recipe

You know what? This Amish Christmas Jam isn’t just another holiday preserve. It’s a little jar of joy that brings together everything I love about festive canning and the cozy traditions of Amish kitchens. Over the years, I’ve tweaked this recipe again and again, borrowing tips from seasoned home canners, nutritionists, and—of course—my own family’s feedback (my aunt is still convinced it’s the best jam she’s ever tasted).

• Quick & Easy: Comes together in under an hour, so you can fit it into even the busiest holiday schedule.
• Simple Ingredients: All the essentials are pantry staples or easy finds at any grocery store. No hunting for specialty items.
• Perfect for Gifting: Fill up pretty jars, tie on a ribbon, and you’ve got homemade presents that genuinely wow.
• Crowd-Pleaser: It’s got that sweet-tart flavor kids love and just enough spice to keep adults coming back for more.
• Unbelievably Delicious: The silky texture and vibrant color make every toast, scone, and thumbprint cookie pop with flavor.

What really sets this Amish Christmas Jam recipe apart is the balance of flavors. Unlike most jams, this one uses both strawberries and cranberries with a touch of cinnamon—giving it a unique, festive twist. I always blend the fruit just enough so it’s smooth but still a little chunky (that’s the secret for texture!). No need for fancy pectin either; it thickens beautifully on its own.

Honestly, after the first bite, you’ll close your eyes, savor the taste, and feel that soul-soothing comfort only true holiday food delivers. It’s perfect for impressing guests without any fuss, or just turning an ordinary Saturday morning into a memory. Homemade, healthier than store-bought, and with all the warmth of an Amish kitchen—this jam is the real deal.

What Ingredients You Will Need

This Amish Christmas Jam recipe relies on a handful of honest, wholesome ingredients—each one playing its part in creating that signature flavor and festive color. You probably have most of these on hand already (and if not, they’re all easy to find). I like to keep things simple with pantry staples, but I’ll share swaps and tips so you can tailor it to your own tastes or dietary needs.

• Strawberries, frozen or fresh (about 2 cups/300g, hulled and sliced)—sweetness and lovely red color
• Cranberries, fresh or frozen (2 cups/240g)—brings tartness and festive zing
• Granulated Sugar (4 cups/800g)—helps set the jam and adds sweetness (you can use a bit less if you prefer tart)
• Pineapple, crushed and drained (1 cup/225g)—adds bright, tropical notes and extra juiciness
• Cinnamon, ground (1 tsp/3g)—for warmth and that classic holiday aroma
• Fruit Pectin, classic or low-sugar (1 packet, about 1.75 oz/50g)—ensures a good set, especially if your berries are super ripe
• Lemon Juice, freshly squeezed (2 tbsp/30ml)—balances the flavors and aids in setting

A few notes for picking the best ingredients:

• If you use frozen strawberries and cranberries, don’t thaw—just toss them in frozen for a chunkier texture.
• Sugar swaps: Try organic cane sugar or even coconut sugar for a deeper flavor (though color may change slightly).
• Pectin brands: I’ve had great luck with Sure-Jell and Ball for consistent results. Low-sugar pectin works if you want to cut back a bit.
• Pineapple: Canned is perfectly fine, just drain well. Fresh works too, but be sure to chop it small.
• If you’re feeling adventurous, toss in a pinch of nutmeg or clove for extra spice.

For substitutions:

• Low-sugar—Use half the sugar and swap in low-sugar pectin.
• Dairy-free/vegan—This jam is naturally vegan and dairy-free (no changes needed).
• Gluten-free—All ingredients are gluten-free as written.

Seasonal twist? In summer, swap cranberries for raspberries or cherries for a brighter flavor. I always reach for local berries when I can—they make a world of difference.

Equipment Needed

You don’t need a fancy setup to make Amish Christmas Jam—just some tried-and-true kitchen basics (and maybe a couple of extras if you’re into canning). Over the years, I’ve used everything from Grandma’s classic stockpot to a budget-friendly canning kit from the hardware store.

• Large Heavy-Bottomed Pot: For simmering your fruit mixture. Stainless steel works best for even heating.
• Wooden Spoon or Silicone Spatula: Gentle on your pot and perfect for stirring without scratching.
• Measuring Cups and Spoons: For precision—seriously, don’t eyeball the sugar!
• Potato Masher or Immersion Blender: To break down fruit (you can go chunky or smooth).
• Canning Jars (Half-Pint or Pint): Mason jars with lids and rings; Ball and Kerr brands are reliable.
• Jar Funnel: Makes filling jars clean and easy—though a wide-mouthed spoon works in a pinch.
• Ladle: For scooping hot jam into jars.
• Jar Lifter or Tongs: Essential for safely moving hot jars.
• Water Bath Canner or Large Stockpot: For processing and sealing jars. Any deep pot works if it fits your jars with room to spare.

If you’re just starting out, don’t stress about having everything. I’ve often used regular kitchen tongs and a deep soup pot instead of specialty canners. Just check that your jars are clean and your lids are new—old ones may not seal properly. Keep a dish towel handy for wiping jar rims. Trust me, sticky jam gets everywhere!

Preparation Method

Making Amish Christmas Jam is a process that’s as rewarding as it is simple. Here’s how I do it, with all the steps broken down and real-world tips sprinkled in.

1. Prep the Fruit:
   
   Rinse and hull 2 cups (300g) of strawberries. Slice them in halves or quarters. If using frozen, add straight to the pot. Rinse 2 cups (240g) of cranberries—no need to thaw if frozen.
   
   Tip: If you like a chunkier jam, leave some larger pieces.
2. Combine in Pot:
   
   Add strawberries, cranberries, and 1 cup (225g) of crushed pineapple to a large heavy-bottomed pot. Pour in 2 tbsp (30ml) lemon juice. Stir gently to combine.
   
   Sensory cue: The mixture should look vibrant and smell fruity.
3. Simmer the Fruit:
   
   Place pot over medium-high heat. Stir constantly as juices release, about 5-7 minutes. Use a potato masher to break up the fruit to your desired texture.
   
   Warning: Fruit can scorch quickly—keep stirring and don’t leave unattended!
4. Add Sugar and Cinnamon:
   
   Pour in 4 cups (800g) granulated sugar and 1 tsp (3g) ground cinnamon. Stir until sugar is dissolved. Bring to a gentle boil, then reduce heat to medium.
   
   Sensory cue: Jam will turn glossy and start bubbling steadily.
5. Incorporate Pectin:
   
   Sprinkle 1 packet (1.75 oz/50g) fruit pectin evenly over the fruit mixture. Stir well to fully incorporate.
   
   Tip: Some pectins require mixing with sugar first—check your packet instructions.
6. Boil Jam to Set:
   
   Increase heat and bring the mixture to a rolling boil (big bubbles that don’t stop when stirred). Boil hard for 1-2 minutes. Remove from heat.
   
   Testing: Drop a spoonful on a chilled plate. If it wrinkles when pushed, it’s set. If not, boil for another minute.
7. Jar the Jam:
   
   Using a ladle and funnel, fill sterilized canning jars, leaving 1/4 inch (6mm) headspace. Wipe rims with a damp towel. Place lids and screw on rings until fingertip-tight.
   
   Tip: Don’t overfill—leave space for expansion.
8. Process in Water Bath:
   
   Place jars in a boiling water bath canner. Ensure water covers jars by at least 1 inch (2.5cm). Process for 10 minutes (adjust for altitude if needed).
   
   Warning: Use a jar lifter—jars are slippery and hot!
9. Cool and Store:
   
   Remove jars and place on a towel. Let cool undisturbed for 12-24 hours. Check lids—if they don’t pop, seals are good.
   
   Tip: Any unsealed jars can be stored in the fridge and eaten within 2 weeks.

If your jam is runny, don’t panic. Sometimes it thickens as it cools, but if not, you can reboil with a little more pectin. Trust your senses—smell, color, and texture tell you more than any timer. I always keep a backup spoon for taste tests along the way (quality control, right?).

Cooking Tips & Techniques

I’ve made my fair share of jams—some perfect, some a little too runny (we called it “Christmas syrup” that year). These tips come straight from experience, a few flops, and lots of trial-and-error.

• Use ripe but not overripe fruit: Overripe berries can make jam too mushy and won’t set as well.
• Don’t skip the lemon juice: It’s not just for flavor—it helps the pectin activate and balance the sweetness.
• Stir constantly: Fruit and sugar scorch easily. I learned the hard way—scraping burnt jam from a pot is no fun.
• Keep jars hot until filling: Cold jars can crack when filled with boiling jam.
• Taste as you go: The flavor develops quickly. If you want more spice, add a dash of nutmeg or allspice before filling the jars.

Timing can be tricky. I always set out all my tools before starting—the sugar, pectin, jars, and towels—so I’m not scrambling when things get hot. If multitasking, keep a timer handy for the boiling step. Consistency is key: the “wrinkle test” (jam on a cold plate) is my old standby for checking set.

If you find your jam is too thick, add a splash of water and reheat gently. Too thin? Boil for another minute. Don’t stress—homemade jam is forgiving, and even the “mistakes” taste good on toast!

Variations & Adaptations

One of the best parts about Amish Christmas Jam is how easy it is to customize. I’ve tried all sorts of riffs—sometimes out of necessity, sometimes just for fun.

• Low-Sugar Version: Use half the sugar and swap in a low-sugar pectin. The jam will be a bit more tart, but still delicious.
• Berry Blend: Mix in raspberries or blueberries with the strawberries and cranberries. It adds a new layer of flavor and a pretty purple hue.
• Spiced Jam: Double the cinnamon and add a pinch (1/4 tsp) of ground cloves or nutmeg for extra warmth.
• No Pineapple: Substitute with diced apple or pear for a more classic winter flavor.
• Small Batch: Halve the recipe for a quick jar or two—perfect for spontaneous jam sessions.

For allergy concerns, this jam is naturally gluten-free and vegan. If pineapple is an issue, apples work beautifully. I once swapped in tart cherries when I ran out of cranberries—amazing! For different cooking methods, small batches can be made in a pressure cooker or Instant Pot (just use the jam setting and follow the same ingredient ratios).

Customize the spice level to match your family’s taste. My kids prefer it mild, but my husband loves a little extra cinnamon. Try your own twist and let me know how it turns out!

Serving & Storage Suggestions

Amish Christmas Jam is best served cold or at room temperature, straight from the jar. It’s perfect for spreading on warm toast, dolloping over pancakes, or swirling into oatmeal. I love to spoon it onto thumbprint cookies for an easy holiday treat, or layer it in a festive parfait.

• Serving Ideas: Pair with soft cheeses like brie or cream cheese. It’s also a hit on scones or English muffins.
• Beverage Pairings: Try it with hot tea, mulled cider, or even a glass of sparkling wine for brunch.

For storage, sealed jars keep for up to 1 year in a cool, dark pantry. Once opened, refrigerate and use within 2-3 weeks. If freezing, leave a little extra headspace in the jar to prevent cracking. To reheat, gently warm a spoonful in the microwave (10 seconds max) or in a small saucepan over low heat.

Honestly, the flavors deepen after a few days, making it even better for gifting or serving at holiday parties. I always stash a jar in the fridge for late-night toast cravings!

Nutritional Information & Benefits

Each tablespoon of Amish Christmas Jam is around 45 calories, with about 11g of carbohydrates, 10g sugars, and less than 1g of fat or protein. The jam is naturally gluten-free and vegan, with no dairy or egg ingredients.

Cranberries and strawberries are packed with vitamin C, antioxidants, and fiber—great for boosting your immune system during cold months. Pineapple adds vitamin B6 and manganese, plus a little digestive support. Cinnamon isn’t just tasty—it’s known for anti-inflammatory benefits.

Potential allergens? Just pineapple. Otherwise, this jam is safe for most diets. If you’re watching your sugar intake, try the low-sugar variation. I love that this festive jam feels indulgent but still offers some real wellness perks.

Conclusion

If you’re looking for a homemade gift or a new holiday tradition, Amish Christmas Jam is the answer. It’s easy to make, bursting with festive flavor, and just so darn cozy. Whether you dress up a breakfast table or tuck a jar into a gift basket, this jam delivers pure holiday happiness.

Don’t be afraid to make it your own—switch up the berries, play with the spices, or try a low-sugar batch. That’s what cooking at home is all about. I truly love this recipe because it brings my family together every winter, and every spoonful feels like a celebration.

Give it a try, and let me know your favorite twists in the comments below! Share your photos, tag me on Pinterest, and spread the joy of Amish Christmas Jam. Here’s to sweet memories and warm kitchens—happy canning!

FAQs: Amish Christmas Jam Recipe

Can I use frozen berries in Amish Christmas Jam?

Absolutely! You can use frozen strawberries and cranberries—just toss them in straight from the freezer. No need to thaw, and the texture will still be perfect.

What if my jam doesn’t set properly?

Don’t worry! If it’s too runny, reboil the jam with a little extra pectin for 1-2 minutes. Sometimes jam thickens as it cools, so give it a day before making adjustments.

Is Amish Christmas Jam safe for gluten-free diets?

Yes, this recipe is naturally gluten-free. All the ingredients are safe, so you’re good to go!

How long does homemade jam last?

Sealed jars keep in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 2-3 weeks for best flavor.

Can I make this jam without pineapple?

Definitely. Substitute apple or pear for pineapple if needed—the jam will still taste delicious and festive.

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