Christmas Jam Recipe: Easy Homemade Festive Spread for Perfect Holiday Gifts

Let me tell you, the scent of simmering strawberries and cranberries—mingled with warm cinnamon and a zesty hint of orange—fills my kitchen with pure holiday magic. It’s the kind of aroma that wraps around you, making the world outside melt away for a little while. The first time I spooned this Christmas jam onto a thick slice of homemade bread, I was instantly hooked. It was one of those moments where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma had a knack for turning winter fruit into glistening jars of jam. Her pantry was always stocked for gifting and spreading on toast during chilly mornings. Honestly, I wish I’d discovered this exact Christmas jam recipe ages ago—it’s dangerously easy and brings pure, nostalgic comfort with every bite. I first tried it on a rainy December weekend, hoping to recreate the flavors of her holiday table. That first batch disappeared fast—my family couldn’t stop sneaking spoonfuls straight from the jar (and I can’t really blame them).

There’s something about handing out homemade jars of Christmas jam to neighbors and friends that feels like sharing a piece of your heart. It’s perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest cookie board. The recipe’s become a staple for family gatherings and gifting in my home, especially after testing it more times than I care to admit (in the name of research, of course!). If you’re searching for a festive spread that feels like a warm hug on a cold morning, you’re going to want to bookmark this Christmas jam recipe. Trust me—your holiday breakfasts and gift baskets will never be the same.

Why You’ll Love This Christmas Jam Recipe

After years of developing jams and preserves, I can tell you there’s something truly magical about this Christmas jam. It’s not just about the flavor—it’s the way it captures the spirit of the season in a single spoonful. Here’s what makes it stand out (and why it gets my chef-tested stamp of approval):

• Quick & Easy: Comes together in under an hour—perfect for busy holiday schedules and last-minute gift ideas.
• Simple Ingredients: No fancy grocery trips. Strawberries, cranberries, oranges, and a handful of pantry staples are all you need.
• Perfect for Gifting: This jam looks gorgeous in mason jars, tied with a ribbon. It’s a homemade gift that always gets rave reviews.
• Crowd-Pleaser: Kids and adults alike love the sweet-tart balance. It’s festive, bright, and never too sugary.
• Unbelievably Delicious: The texture is luscious and spreadable, with just enough zing from citrus and spice to wake up your taste buds.

Most jams rely on one fruit. Not this one! Christmas jam blends strawberries with cranberries and orange zest for a flavor combo that’s both merry and memorable. The trick that sets my version apart? Simmering the fruit gently and adding a touch of cinnamon and cloves for unmistakable holiday warmth. (I learned that from a holiday market vendor in Vermont—she swore by it, and now so do I.)

Honestly, this jam isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined: healthier, faster, and with the same soul-soothing satisfaction you crave on cozy winter mornings. Whether you’re impressing holiday guests or just want to make breakfast a little special, this Christmas jam recipe is your new festive staple.

What Ingredients You Will Need

This Christmas jam recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—without any fuss. Most items are pantry staples, and a few can be swapped to suit your tastes or dietary needs. Here’s everything you’ll need for a batch of festive, gift-ready jam:

• For the fruit base:
  • Frozen or fresh strawberries (4 cups / about 600g, hulled and sliced) – Adds sweetness and natural color
  • Fresh or frozen cranberries (2 cups / about 200g) – Gives tartness and deep red hue
  • Orange zest (from 1 large orange) – Brightens flavors, adds holiday aroma
  • Orange juice (1/2 cup / 120ml, freshly squeezed preferred) – Enhances citrus notes
• For sweetness:
  • Granulated sugar (4 cups / 800g) – Classic, but you can use organic cane sugar
  • Optional: Honey or maple syrup (up to 1/2 cup / 120ml for depth, reduce sugar slightly)
• For thickening & setting:
  • Liquid fruit pectin (1 pouch / 170ml, I prefer Sure-Jell for consistent results)
• For spice & holiday warmth:
  • Ground cinnamon (1 tsp / 5g) – Adds coziness
  • Ground cloves (1/4 tsp / 1g) – A little goes a long way
• Optional add-ins:
  • Finely chopped apples (1 cup / 150g, peeled and cored) – For subtle crunch
  • Fresh ginger (1/2 tsp / 2g, grated) – For a spicy kick
• Substitution tips:
  • Use all strawberries if cranberries aren’t available (the jam will be sweeter, less tangy)
  • Swap orange juice for lemon juice if that’s what you have
  • Try coconut sugar for a caramel-like undertone
  • For a lower-sugar jam, use “low-sugar” pectin and cut sugar by half (texture may be softer, but flavor stays bold)

I always reach for local berries when I can—they’re fresher and support small farms. If you’re making this in summer, swap in raspberries or blueberries for a fun twist. For gifting, I love Ball or Kerr jars—the classic look never fails. Let’s face it, the best Christmas jam is made with whatever you have handy, so don’t stress about perfection.

Equipment Needed

You don’t need a fancy setup for this Christmas jam recipe—just a few trusty kitchen tools that get the job done. Here’s what I use every season:

• Large heavy-bottomed saucepan (at least 5-quart / 5-liter capacity)—prevents scorching and gives fruit room to bubble
• Wooden spoon or silicone spatula—gentle on fruit, easy for stirring thick jam
• Potato masher or immersion blender—helps break down fruit for a smoother texture (I’ve used both, and they work great!)
• Measuring cups and spoons—accuracy matters, especially for pectin and sugar
• Jar lifter or tongs—makes transferring hot jars safer
• Canning funnel—optional, but keeps things tidy and mess-free
• Clean glass jars (half-pint / 250ml size is perfect for gifting)—Ball and Kerr are reliable budget options
• Lids and bands—make sure they’re new or in good shape for proper sealing

If you don’t have a canning funnel, a regular spoon works in a pinch (just go slow). For the saucepan, don’t use thin aluminum—it scorches easily; a thick-bottomed pot is worth every penny. I clean my jars in the dishwasher, but boiling water works too. Pro tip: keep a damp cloth nearby for sticky spills!

Preparation Method

1. Prep your jars: Wash 5-6 half-pint (250ml) jars and lids in hot, soapy water. Rinse well and keep them warm (I pop mine in a 200°F/93°C oven while the jam cooks).
2. Combine the fruit: In your large saucepan, add 4 cups (600g) strawberries and 2 cups (200g) cranberries. If using apples or ginger, add those now. Pour in 1/2 cup (120ml) orange juice and the zest from 1 orange.
3. Bring to a simmer: Cook over medium heat for about 10 minutes, stirring often. The fruit will start to soften and release juices. If you notice sticking, lower the heat slightly and keep stirring.
4. Mash or blend: Use a potato masher to break up larger pieces. For a smoother jam, pulse with an immersion blender (be careful—hot splashes!). The mixture should look thick but still a bit chunky.
5. Add spices and sugar: Stir in 4 cups (800g) sugar, 1 tsp (5g) cinnamon, and 1/4 tsp (1g) cloves. If using honey or maple syrup, add up to 1/2 cup (120ml) and reduce sugar accordingly. Mix well.
6. Boil and stir: Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute. If foam forms, skim it off with a spoon (honestly, I don’t always bother unless gifting—the foam is harmless).
7. Add pectin: Remove from heat. Stir in 1 pouch (170ml) liquid fruit pectin. Mix for 2 minutes to make sure everything is combined. The jam should thicken up as it cools.
8. Ladle into jars: Using a funnel or ladle, fill warm jars to within 1/4 inch (6mm) of the rim. Wipe rims clean, then add lids and bands. Twist until fingertip tight.
9. Process the jars: Place jars in a boiling water bath for 10 minutes (add extra time if you live above 1,000 feet/300 meters). If you skip canning, let jars cool to room temp, then refrigerate and use within 3 weeks.
10. Cool and check seals: Remove jars and let them sit for 12-24 hours. Check seals—lids should not flex when pressed. Any unsealed jars go straight to the fridge.

Troubleshooting: If the jam seems runny at first, don’t panic—it’ll set as it cools. If it’s too thick, add a splash more juice and gently reheat. I’ve had batches set up perfectly and others take a little longer (weather and fruit ripeness can play tricks). For best results, don’t rush the boiling step—timing here makes a difference!

Personal tip: I set out all my ingredients before starting—no frantic sugar searches mid-boil! And I always taste the fruit before cooking; if it’s super tart, add a touch more sugar. You’ll get a festive jam every time!

Cooking Tips & Techniques

Making Christmas jam isn’t rocket science, but a few pro tips can help you get that perfect festive spread every time. Here’s what I’ve learned (sometimes the hard way!):

• Use ripe, juicy fruit: The flavor depends on your berries. Overripe adds sweetness, underripe brings tartness. Taste before you cook—seriously, it’s worth it.
• Don’t skip the simmer: Giving the fruit time to break down means a jam that’s spoonable, not chunky. Ten minutes is my sweet spot (any less, and the cranberries stay tough).
• Boil hard, but briefly: That rolling boil with sugar is what sets the jam. Too short, and it’ll stay runny; too long, and you risk burning. One minute is plenty—set a timer!
• Foam happens: Some batches get foamy. Skim if you want picture-perfect jars, but don’t stress if you miss a little. It disappears when you stir in pectin.
• Check for set: If you’re nervous about texture, drop a spoonful on a cold plate. Wait 30 seconds—if it wrinkles when pushed, you’re set!
• Multitasking: Prep jars and lids while the jam cooks. Saves time and keeps everything piping hot for sealing.
• Personal fail: I once added pectin before the boil (whoops!)—the jam never set. Always stir in pectin after boiling and removing from heat.
• Consistency: Use accurate measurements. Eyeballing fruit is fine for snacking, but not for jam!

The beauty of homemade jam is that every batch is a little different. Some years, my cranberries are extra tart and I tweak the sugar. Other times, I add a sprinkle of nutmeg for fun. If you’re gifting, decorate jars after cooling—labels stick best when jars are dry. Honestly, don’t panic over imperfections. Homemade Christmas jam is all about flavor, not flawless looks.

Variations & Adaptations

One of the best things about this Christmas jam recipe is how easy it is to switch things up for different tastes, dietary needs, or seasonal fruit. Here are my favorite ways to make it your own:

• Low-sugar version: Use “low-sugar” pectin and cut sugar by half. I’ve made this for diabetic friends and it still tastes festive (just a bit softer texture).
• Allergy-friendly: Skip the orange and use lemon juice/zest for a citrus-free batch. You can also swap honey for agave if you’re avoiding honey.
• Seasonal twist: When strawberries aren’t in season, use raspberries or blueberries (same measurements). It’s delicious and keeps the holiday vibe alive!
• Spiced-up: Add 1/2 tsp ground nutmeg or allspice for extra warmth. I tried a batch with fresh ginger once—wow, what a zing!
• Chunky jam: Leave some fruit pieces whole for more texture. Kids love the “surprise berries” in every bite.
• Stovetop or slow cooker: You can simmer the fruit in a slow cooker on high for 2-3 hours. It’s hands-off and perfect for big batches.

My personal favorite? I once added chopped dried apricots for a richer, almost marmalade-like flavor—folks raved about it at our holiday brunch. If you’re gifting to someone with allergies, always label your jars with ingredients. It’s a small touch that shows you care.

Serving & Storage Suggestions

Christmas jam is best enjoyed at room temperature, spread thickly over warm toast, scones, or even pancakes. For a festive brunch, pair it with cream cheese on bagels or swirl into yogurt. It’s also a fantastic topping for cheeseboards—especially with sharp cheddar or creamy brie.

If you’re gifting, decorate jars with holiday ribbons or printable labels. I like to tuck them into baskets with fresh bread or homemade cookies. For drinks, serve with hot tea, coffee, or even a sparkling cider—yum!

Store sealed jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3 weeks. You can freeze jam for up to 6 months in freezer-safe containers (leave room for expansion). To reheat, just let it sit at room temp for 15 minutes or microwave for 10 seconds—stir and enjoy!

Flavor tip: If you let jars sit for a week before eating, the spices deepen and meld, making the jam even more irresistible. The longer it rests, the richer the holiday taste!

Nutritional Information & Benefits

A typical 1-tablespoon (20g) serving of Christmas jam contains about 40 calories, 0g fat, 10g carbohydrates, and less than 1g fiber. Homemade jam is lower in preservatives than store-bought versions, and you can control the sugar content for a healthier spread.

Strawberries and cranberries are loaded with vitamin C and antioxidants, which help support your immune system during the winter. Orange zest brings extra vitamins, and cinnamon is known for its anti-inflammatory properties. For gluten-free or vegan diets, this recipe is safe—just check your pectin and sugar sources.

Allergen notes: The classic recipe is nut-free, dairy-free, and egg-free. If you add honey or swap ingredients, label jars for friends with sensitivities. From my own wellness journey, I love knowing exactly what goes into my holiday treats—peace of mind and delicious flavor in every bite!

Conclusion

If you’re looking for a Christmas jam recipe that’s festive, easy, and absolutely delicious, this is the one to try. It’s become a must-have in my holiday kitchen, both for gifting and for those cozy winter breakfasts. The flavors are bright and cheerful, and the process is simple enough for even the busiest home cook.

Customize your jam with the fruit or spices you love—make it your own! I keep coming back to this recipe because every jar is a little celebration, whether I’m giving it away or enjoying it with my family.

If you give this Christmas jam a go, let me know in the comments—share your tweaks, your family stories, or how you packaged your jars. Pin this recipe, pass it along, and spread a little holiday joy (pun intended!). May your kitchen be filled with warmth, laughter, and lots of festive jam!

FAQs: Christmas Jam Recipe

Can I use frozen fruit for Christmas jam?

Absolutely! Frozen strawberries and cranberries work just as well—no need to thaw first. They break down beautifully during cooking.

How do I know if my jam is set?

Drop a spoonful on a cold plate and let it sit for 30 seconds. If it wrinkles when pushed, your jam is ready!

Can I make Christmas jam without pectin?

You can—just simmer for longer until the mixture thickens naturally. The texture will be softer, so use less sugar and stir often.

Is this recipe safe for canning?

Yes! Follow the boiling water bath method as described. Always use sterilized jars and check seals after cooling.

What’s the best way to package Christmas jam for gifts?

Use half-pint jars, add a festive ribbon, and include a handwritten label. I like to tuck a recipe card or serving suggestion in each basket for an extra-special touch.

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