The perfect gift to share with friends and family during the holiday season! Christmas jam includes frozen strawberries, cranberries, fresh orange zest, and warm spices.
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If you’re looking for even more Christmas jams and preserves recipes, be sure to try this spiced apple pear jam, a batch of Crockpot apple butter, strawberry freezer jam, and this cherry jam, too!
This jam is so delicious! The recipe is perfect just as it is and its super easy!
– Betsy
How to Make Christmas Jam | 1-Minute Video
During the months of November and December, Yoder’s, the little country market near our house, sells “Christmas Jam.” I always scoop up a few jars of the traditional Amish jam, since I love the sweet-tart combination of strawberries and cranberries paired with bright orange zest and warm spices. The jam has a sweet-tart flavor, with a touch of citrus, and subtle warm spices in the background. It’s not overpowering, but just tastes (and smells) like the holiday season! Best of all, it’s easy to make on your own at home, too!
What to Know Before You Get Started
- Perhaps one of the best aspects of this recipe is that it can be made with fresh or frozen fruit. That’s right — grab the berries from your grocer’s freezer case in the middle of winter — there’s no need to seek out fresh fruit in December! You can also prepare the jam without the orange zest or without the spices. Tweak it to make it your own!
- Weigh the berries, or use package weight measurements. In canning, the ratio of sugar to acid is important to create a safe product that properly sets. To account for differences in produce size, I always recommend weighing your strawberries and cranberries to make sure that you have the proper amount.
- Thaw the frozen fruit in the fridge overnight, or use partially-thawed fruit. I find that the partially-thawed fruit is best for chopping in a high-power processor without as much juicy mess.
- Do not purée the fruit. Just pulse the berries to chop them into smaller pieces. If you have some larger chunks left, you can always mash them in the pot with a potato masher or wooden spoon as they cook.
- The zest is the outer layer of the orange peel, which holds all of the flavorful essential oils. Be careful not to grate off any of the white pith underneath, which has a bitter taste.
- This recipe yields enough for about 10 (8-ounce) jars of jam. I like the half-pint jars because it’s just the right amount of jam to keep in the fridge after it’s opened, but smaller 4-ounce jars are also a great option. Check out our top picks for the best canning jars and other canning equipment if you’re in need of supplies!
How to Make this Christmas Jam Recipe
This recipe is incredibly simple — it’s just important to get all of your ingredients and equipment prepared in advance because the process moves quickly. In less than an hour, you can have a counter full of jars of Amish Christmas jam canned and ready for the pantry. There’s nothing more satisfying than hearing that “pop” as the lids seal!
- Sterilize the jars and lids before canning in order to kill any bacteria, fungi, or yeast. There are a variety of ways to sterilize the jars. I typically use the dishwasher, or just boil them for 10 minutes in the same big pot of water that I’ll use for processing.
- Chop the strawberries and cranberries in a food processor. You can also do this by hand, if you don’t have a food processor.
- Combine the fruit, orange zest, cinnamon, cloves, allspice and sugar in a large Dutch oven.
- Boil for 1 minute. If you overcook the pectin, it may break down and fail to gel.
- Stir in the pectin, then boil for exactly 1 more minute.
- Cool for 5 minutes, skim off the foam, and ladle into sterilized jars. A sterilized funnel makes it easier to get the jam inside the jar without spilling; however, it’s fine if you don’t have a funnel — you can carefully spoon the jam into the jars instead. Leave ¼-inch of headspace in each jar. The proper amount of headspace is important to ensure a vacuum seal. If there’s too little headspace, the jam may expand and bubble out when air is being forced out from under the lid during processing.
- Secure the lids.
- Process the jars in a boiling-water bath for 10 minutes. Canning tongs are incredibly helpful when taking the jars in and out of the boiling water. Check out our recommendations for the best water bath canners if you’re in the market!
- Rest at room temperature for about 12 hours. The jam will not set immediately, so it’s important to allow the jars to sit undisturbed until cool (or overnight).
Storage Tips
- Once the jam has had a chance to cool, you can check the seals on your jars. The lids should be down in the center or stay down when pressed.
- Unsealed jars should be refrigerated and used within 3 weeks.
- Properly sealed and processed jars of Christmas jam should be stored in a cool, dark, dry place (such as a pantry). The homemade jam will last for at least 8 months, and probably longer.
Always delicious! Makes for great neighborhood gifts, for friends, and family members! Even my dog groomer said it is the best jam she has ever had. Thanks for such a great recipe!
– Bev
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Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Christmas Jam
Prep: 10 minutes
Cook: 1 hour
Resting Time 12 hours
Total: 13 hours 10 minutes
This festive strawberry cranberry jam is brightened with fresh orange zest and warm holiday spices. One batch makes about 10 jars, so there's plenty to keep on hand and share as homemade gifts!
Ingredients
- 40 ounces frozen unsweetened strawberries, thawed or partially thawed (or 2½ quarts fresh strawberries, hulled)
- 1 pound fresh or frozen cranberries, thawed or partially thawed
- Zest of 2 oranges (about 2 tablespoons)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 4 pounds granulated sugar
- 2 (3-ounce) pouches liquid fruit pectin
Instructions
- Prep the jars: Sterilize the jars and lids, and keep the jars hot until you're ready to fill them.
- Chop the fruit: Coarsely chop the strawberries and cranberries in a food processor, but don't purée them. A few larger chunks are fine. You can mash them while the jam cooks.
- Start the jam: Transfer the fruit to a large Dutch oven. Add the orange zest, cinnamon, cloves, allspice, and sugar.
- Boil the fruit: Bring the mixture to a full rolling boil, stirring occasionally. Once it reaches a full rolling boil, boil for exactly 1 minute.
- Add the pectin: Remove from the heat and stir in the pectin. Return to a full rolling boil, then boil for exactly 1 minute, stirring constantly. Remove from the heat.
- Skim the foam: Let the jam cool for 5 minutes, then skim off the foam. It will still look thin, but it thickens as it cools.
- Fill the jars: Ladle the hot jam into the hot jars, leaving ¼ inch of headspace. Wipe the rims clean with a damp cloth, then secure the lids.
- Process the jars: Process in a boiling water bath for 10 minutes.
- Let it set: Move the jars to a towel on the counter and let stand, undisturbed, for 12 hours at room temperature. Check the seals by pressing the center of each lid. If a lid gives or pops back up, store that jar in the fridge for up to 3 weeks.
Notes
- Weigh the fruit: Weigh the strawberries and cranberries, or use package weights. The sugar and pectin are measured for this exact amount of fruit.
- Use liquid pectin: Liquid and powdered pectin aren’t interchangeable, so this recipe only works with liquid fruit pectin.
- Don’t double the batch: A doubled batch may not set. Make two separate batches instead.
- Smaller batch: Cut every ingredient in half, keeping the ratios exactly the same. A half batch makes about 5 jars.
- No-canning option: Skip the water bath, let the filled jars cool completely, and store them in the fridge for up to 3 weeks.
- Setting time: The jam can take 24 to 48 hours to set completely, so don’t worry if it looks loose at first.
- Yield: Expect about 10 to 12 half-pint jars, depending on how much foam you skim and how full you fill the jars.
- Storage: Sealed jars keep in a cool, dark place for up to 8 months. Once opened, refrigerate and use within about 3 weeks.
- Freezing: Freezing isn’t recommended, since the jam is more likely to form ice crystals.
Nutrition
Serving: 1tablespoonCalories: 47kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 14mgFiber: 1gSugar: 12gVitamin A: 3IUVitamin C: 5mgCalcium: 2mgIron: 1mg
Christmas Jam Recipe Variations
- If you don’t have a food processor, you can coarsely chop the fruit by hand — it just takes longer.
- Swap out the frozen strawberries and frozen cranberries for fresh fruit instead. Those measurements are included in the instructions.
- I know that a 4-lb. bag of sugar sounds like a lot (and it is), but that is the correct measurement for this recipe. It might be tempting to try to create a lower-sugar jam, but do so at your own risk. Stick with regular granulated sugar (instead of sugar substitutes like Splenda or stevia) and do not decrease the quantity called for in the recipe. Jam making is an exact science, so measuring the correct quantities of fruit, sugar and pectin are essential to a successful batch.
- For a smaller batch of jam, cut all of the ingredients in half. Just be sure to keep all of the ratios exactly the same so that the jam sets.
- If you don’t want to bother with canning the jars in a water bath, no problem! Just transfer the jam to jars, let them cool completely at room temperature, and then store in the refrigerator for up to 3 weeks.
This recipe was originally published in November, 2021. It was updated in November, 2024.
Do you measure the ingredients BEFORE you chop them or after? I feel like this makes a huge difference in whether the jam will set….?
After they’re chopped! We hope you enjoy, Victoria.
Can pint jars be used? I only see half-pint in all the recipes for this jam. Thanks
Hi, Jenny! Absolutely. You’ll likely just need to extend the processing time in the hot water bath to account for the bigger jars (probably about 5 minutes more). Hope you enjoy!
This is an incredibly delicious jam!! Wowwww…I think this is the best tasting jam I have ever made. I weighed my fruits on a scale. Used fresh strawberries and frozen cranberries because you can’t find fresh crans this time of year. The orange zest is a must. Followed the recipe exactly. It made more than the recipe said but oh well, that’s not a bad problem. Thank you for this amazing recipe!!
Thank you for such a kind review, Suzee! We’re so glad you enjoyed it.
I’m going to try this !
Hope you enjoy it, Margie!
What if you want to can it but don’t have a canner pot/pan?
Hi, Michelle! You can use a very deep stock pot instead!
Can you use something to make it spicy like a few slices of jalapeño? Would be great over cream cheese
Hi, Lisa! That sweet and spicy combination would be delicious over cream cheese! I’d stir a little finely minced jalapeño into the portion of jam you’re serving, starting with a small amount and adding more to taste. A pinch of cayenne or crushed red pepper flakes would work, too.
I wouldn’t add fresh jalapeños to the batch before canning, since peppers can change the acidity and the recipe hasn’t been tested for safe canning with that addition. Adding the heat just before serving is an easy way to enjoy it with cream cheese and crackers!
I have a question- I love this jam, however, would prefer not to use store bought pectin this time around. Have you tried this recipe without the use of pectin? I do know cranberries are high in pectin. Thank you.
Hi, Andrea! I’m so glad you love the jam! I haven’t personally tested this recipe without added pectin. You’re right that cranberries are naturally high in pectin, but I can’t promise they would set this particular combination of fruit and sugar on their own.
Jam made without added pectin typically needs a longer cooking time, so I wouldn’t simply leave out the pectin and follow the same instructions. For the most reliable results, especially if you plan to can the jars, I’d use a tested recipe specifically developed without added pectin. I wish I had a tried-and-true adjustment to share!