Christmas jam is the perfect homemade treat to celebrate the flavors of the holiday season. Bursting with the bright, tangy sweetness of fresh fruits like cranberries, oranges, and apples, this jam is infused with festive spices such as cinnamon, cloves, and ginger, creating a vibrant, aromatic spread that’s perfect for holiday breakfasts, gift-giving, or enjoying with family and friends.
The base of Christmas jam usually features a mix of fruits, with cranberries being the star of the show. The tartness of the cranberries is balanced beautifully by the natural sweetness of apples and the citrusy zing of oranges, creating a harmonious blend of flavors. The addition of holiday spices like cinnamon, cloves, and nutmeg not only enhances the sweetness of the fruit but also brings a comforting, warm fragrance that’s reminiscent of the season.
Making Christmas jam is relatively simple. The fruit is combined with sugar and spices and cooked down until it thickens into a jam-like consistency. The mixture is simmered until the fruit breaks down and the syrupy texture is achieved, creating a spreadable treat that’s perfect for toast, scones, or even as a topping for holiday desserts. Some recipes even add a splash of vanilla or brandy to give the jam an extra depth of flavor, making it even more indulgent.
One of the best things about Christmas jam is its versatility. It can be used in a variety of ways: spread on warm biscuits, stirred into yogurt, or even drizzled over cheesecake or ice cream for a festive touch. It also makes a wonderful homemade gift, packaged in pretty jars with festive ribbons or labels, making it a thoughtful and personal present for friends and family.
Christmas jam captures the essence of the season in every bite. The combination of fresh fruits and spices, paired with the sweetness of sugar, makes it a delightful addition to any holiday spread. Whether you enjoy it at breakfast, as a gift, or as a festive treat throughout the season, Christmas jam is a delicious way to bring holiday cheer to your table.
Ingredients
- 2 cups strawberries hulled and mashed
- 2 cups cranberries fresh or frozen
- 4 cups sugar granulated
- 1 cup apple juice unsweetened
- 1 teaspoon ground cinnamon optional
- 1/2 teaspoon ground cloves optional
- 1 package liquid pectin 3-ounce package
Instructions
- In a large pot, combine strawberries, cranberries, sugar, apple juice, cinnamon, and cloves (if using) over medium heat.
- Stir constantly until the sugar is dissolved and the mixture comes to a boil.
- Reduce heat and simmer for about 10 minutes, stirring occasionally, until cranberries pop and soften.
- Remove from heat and let cool slightly, then blend the mixture with an immersion blender or in a blender until smooth.
- Return blended mixture to the pot, bring back to a boil, and stir in the liquid pectin.
- Boil for 1 minute, then remove from heat.
- Pour the jam into sterilized jars, leaving 1/4 inch headspace, and seal with lids.
- Process jars in a boiling water bath for 10 minutes. Remove and let cool completely before storing.
Uh… 10 minutes simmer is not long enough for cranberries, no way. Mine popped but stayed kinda tough. Maybe my stove runs cold? Either way, I think it needs more time.
Not for me. Too sweet! Next time I’ll cut the sugar.
Totally get it! It can be really sweet. Maybe try using less sugar next time or add some lemon juice for tang.
Sounds easy. I did it in one pot and didn’t overthink it. Turned out yummy. 10/10 would make again 😅
Yum! Just the right blend of flavors, especially with the cinnamon! 🍓❤️
Yum! Made this last night but I used orange juice instead of apple. Still turned out great!
I tried making this, but it turned out too sweet for my taste. Maybe less sugar next time?
I followed it exactly but my water bath time was 10 minutes—felt too short? Maybe my jars weren’t fully submerged? It didn’t seal on one jar, but the others were fine. Confusing.
10 minutes seems too short but idk. I always do longer just to be safe, like 15-20. Did you start timing when the water was already boiling, or from when you put the jars in? That timing difference can mess things up.
That does sound like a water-bath issue. If jars weren’t fully submerged or the water didn’t really stay at a rolling boil the whole time, seals can fail. Also, 10 minutes is pretty strict—make sure your water level covers the jars by at least 1–2 inches.
So easy to make! I didn’t have pectin so I just let it cook longer. Still turned out delicious!
Yum! I made it exactly like the recipe said. Surprised my friends with some jars as gifts. They were impressed! 🙂
Why do I have to blend it? I like my jam chunky. Maybe I’ll try it without blending. Seems like a lot of sugar too.
Not gonna lie, 4 cups sugar sounds like a lot. I get it’s jam, but it’s basically candy. Still smells amazing though—minus that, I’d rate higher.
Candy vibes for sure 😅 but you can’t really compare it 1:1 with eating straight sugar. If you want it less sweet, try reducing a bit—just don’t go too far or it won’t gel (pectin matters).
Haha I totally get what you mean. 4 cups sugar is a lot on paper—but for jam it’s what helps it set and keeps it shelf-stable. The flavor payoff is real!
This is my grandma’s recipe, I swear! Same exact ingredients. Thanks for sharing it!
I tried this but it was too sweet for my taste. Maybe less sugar next time. Also, the cranberries didn’t pop as much as I expected. Not sure if I did it right.
I missed a step! Can you blend while its hot, or wait? So confused!
Not sure about the apple juice. Can I just use water instead? 🤔
This recipe is kinda odd. Does anyone really use cloves in jam? It’s not like you can taste them anyway! 🤔
Love it. Super easy, minimal ingredients, and the cranberries give it that real holiday tang. 10/10 would gift in mason jars again.
Yes!! I love the cranberries in this—makes it feel so “holiday” without a ton of fuss. Definitely trying this in mason jars again 😄
Im not a baker or cook or whatever but I managed to make this. It was kinda fun! My jam isn’t as red as the pic tho. Help! Is that normal?
Congrats on making the jam! It’s totally normal for the color to vary a bit, depending on your fruit and mash technique. Just enjoy the sweetness!
I’m not sure if that’s right… my jam always turns out super red. Maybe you didn’t use enough strawberries? 🤔
I think you should boil it longer?! My cranberries didn’t pop like you said. What did I do wrong?
Boil longer? Nah, I think you just might have stale cranberries or something. Mine popped just fine at the recommended time! 🤷♀️
I had the same issue! Maybe your heat wasn’t high enough? I boil mine longer and it always works!
The instructions are clear, but I definitely had to stir way more at step 2. Otherwise the sugar wants to stick. Also, “1/4 inch headspace” took me a minute to eyeball lol.
The blending step confused me—like do you blend while it’s hot? I blended it carefully and it turned out smooth, but I definitely splashed a bit. Nice recipe though.
Yeah—best practice is let it cool *a bit* first. Step 4 says “cool slightly,” so you don’t turn your blender into a strawberry bomb 😅. Glad you got it smooth though!
Wait, I think blending right after boiling makes it thinner?? Like the pectin won’t set right. I always skip blending and just mash more—still tastes great.
I tried to water-bath process for 10 minutes but forgot to actually boil the water the whole time—so uh… probably not food-safe. 😅 Tastes okay, but lesson learned.
I’ve never made jam before, but this was easy to follow! Thanks for sharing!
Made this for our cookie night and it turned out gorgeous—deep red, perfect thickness, and the cinnamon/clove combo is super cozy. Followed the pectin step exactly and it set beautifully.
Delicious! Reminds me of my grandma’s recipe. ❤️
This jam is so tasty! I made it for Christmas and everyone loved it. Definitely a keeper! 🎄
I love the combination but I think cranberries are way too sour. Bleh.
Is this really a Christmas jam? I mean, it’s good, but I think it tastes better in the summer. Just my opinion tho.
Made this last weekend—so tart and bright. The cinnamon/cloves are perfect, and the pectin timing worked great. Jars sealed first try! 🎄
I dunno about this, sounds too sweet with all that sugar. Tried reducing it but didn’t turn out right. Next time, I think I’ll skip the apple juice.
This jam is amazing! It’s like Christmas in a jar. My family loved it!
I totally agree! This jam is the best. Makes every breakfast feel like the holidays!
This jam turned out amazing! The blend of strawberries and cranberries is so delightful. My family loved it over toast. Definitely making this every Christmas!
I don’t really get why you need pectin. Can’t you just cook it longer?
Way too sweet for my taste even with the apple juice. Also I think I simmered longer than 10 minutes because I got distracted—still turned out okay, just thicker than expected.
This jam turned out way too sweet for my taste. Next time I’ll reduce the sugar.
Wow, I can’t believe I actually made jam! Took a bit longer than I thought but tasted amazing! Yum! 🍓
That’s awesome! Making jam is such a fun project, and it sounds delicious! I might give it a try too. 🍓
Why do you have to process it in a water bath?? Seems unnecessary. I just jarred it raw!
Processing in a water bath is actually really important for safety! It helps to seal the jars properly and prevents bacteria. Just jarring it raw might not be safe in the long run. Better to be safe than sorry, right?
Not gonna lie, the “10 minutes simmer” wasn’t enough for my batch. I kept going until it looked thicker, and then it set better. If you like thick jam, watch it not the clock.
Totally agree—mine didn’t thicken at 10 minutes either. I went by the “sheeting” look instead of the clock and it turned out great. Also helped to keep it at a proper boil before adding the pectin.
I dunno, I followed it and mine was runny. Maybe I didn’t stir enough? Or the cranberries were too frozen? 1 minute with pectin seems short tho, I might try longer next time.
Can you really use frozen cranberries? I thought they had to be fresh. 🤔
Aww man, I messed up the pectin part. Can someone help? What did I do wrong?
🥵 a lot of steps and I messed up the water bath part so it’s probably not safe to eat. Guess I just wasted all those strawberries.
Super sweet! I think next time I’ll use less sugar. But still yummy!
I love it sweet! But yeah, sugar is a lot. Maybe I’ll try less next time too.
I made this for Christmas and it was a hit! Everyone loved it. Thanks!
I’m skeptical about the blending step—turning cranberries completely smooth feels wrong somehow. But wow, it actually tastes like a fancy jam from a store. Great texture.
I was skeptical about blending it smooth, but wow. Cranberries popped exactly how the recipe said. Only tweak: I used a little less sugar because my berries were really sweet, and it still set.
just ok. wasn’t very jammy, more like sauce. disappointed 😕
Made for the holidays, my family devoured it! Gonna use this recipe forever!
Only 2 cups strawberries? I use more for better taste. Just saying!
Good recipe, but my kitchen smelled like a candle store 😂. I didn’t add cloves (ran out) and it was still plenty festive. Next time I’ll try the full spice.
Really good flavor, especially with cinnamon. Mine was a little runnier than I expected—probably didn’t boil quite long enough after adding the pectin. Still tastes great on toast though.
This jam is so festive and tasty! My family loved it, and the cinnamon adds a nice touch.
Christmas xmas jam! Yum!
Ok so I thought the processing time was 20 minutes not 10… jars were kinda meh after. Could be user error, but I’m skeptical of the water bath step.
Totally get the skepticism—boiling water bath for only 10 minutes can be tricky depending on altitude. If the jars were “kinda meh,” I’d double-check the actual boil (it should be vigorously boiling the whole time), and also that you used a proper headspace and tight seals.
This is a joke, right? Who puts cloves in jam???
I thought the same thing at first! But cloves can add a surprising depth of flavor. You should give it a chance!
Yummmm! 😋 Best jam ever for toast and gifts! Thanks for sharing this recipe!
Not my cup of tea. Tried it and didn’t like the cloves. Going back to my old recipe.
Help! I forgot the cloves. Does it still taste good without it?
Made this yesterday—smells like the holidays in my kitchen. The cranberries really pop and the pectin set it nicely. I used a little extra cinnamon and it was perfect on toast.
Mine didn’t thicken as much as I hoped. I think I maybe under-boiled after adding the liquid pectin, or my jars weren’t hot enough? Still tasted good on toast though.
This jam is a Christmas miracle! I made it for my family and they devoured it. So easy and delicious!
This jam is sooo good! Perfect for Christmas toast. Will make again!
I’m so glad you loved it! It’s my favorite during the holidays too!
Christmas jam? I thought it was just strawberry! Makes worth a try.
Cranberries are expensive where I live, so I used frozen and thawed them first… not sure if that matters. It tastes like holiday candy, but the texture was kinda runny until it chilled.
Great recipe, but isn’t it strange to use pectin if it’s just fruit? Aren’t we cheating?
The cloves made it taste weird, I will skip them next time. But overall, it wasn’t too bad!
Yummm jam jam!!
It’s okay…
The flavor is really good, but mine didn’t set as firm as I wanted. I think I boiled too long after adding the pectin? Still tasted great on toast though.
I think I added too much sugar. Can I use less? My jam tastes like candy, not fruit!
This jam is a holiday staple in our house! So delicious and sweet. 5 stars!
I tried it, but it was too sweet for my taste. Also, why do you boil it for so long?
I love this jam too! Makes my toast so much better.
Yummy!! Made this for the holidays and it was a big hit at the party. Definitely making again!
So easy to make! I had everything at home. Summer fruits are better though.
I totally agree! Making jam with fresh summer fruits would be amazing. But this Christmas jam sounds good too!
Christmas jam? Why not just use any fruit? Can you even use summer fruits in winter? Sounds weird.
I made this for my holiday party, and everyone raved about it! Definitely making again!
Delicious and tangy! I put it on my toast every morning. Will make again!
Why is it called Christmas Jam if it’s basically strawberry cranberry? 😅 Still, it tastes amazing.
Because “Christmas” is about the vibes 🎄—red + jewel-toned fruit jam always feels festive, even if it’s mostly strawberry/cranberry!
I followed everything and it still didn’t thicken as much as I expected. Maybe my pectin brand was different or I under-boiled. Tastes good, just more like a spreadable sauce.
Hmm, that sounds familiar—if it doesn’t get that gel set, it’s usually timing/boil temp or pectin amount. Did you actually get a full rolling boil in step 2 and again after adding the pectin? Even a “bubbly” boil can be too gentle.
Maybe you used low-sugar liquid pectin or a different brand type? I’ve had that happen and it came out more like sauce too. Also 10 min simmer can be a lot/too little depending on how wide your pot is—wide pot evaporates faster.
I love cranberries! But why is it called Christmas Jam? Can you have it anytime?
I was skeptical about blending after boiling, but wow—smooth and thick. I used frozen cranberries and they still popped like the recipe said. Will definitely make again next holiday.
I think the cinnamon and cloves optional part is where people go wrong. I added both but maybe too much? Mine tasted kinda like potpourri. Next time I’ll be more careful.
Totally get that “potpourri” vibe 😅 Cinnamon + cloves can be overpowering fast. I usually start with just a pinch of cloves or leave cloves out and only do cinnamon lightly—maybe 1/4–1/2 tsp max for a batch like this. Also, boiling longer than needed can push the spice notes too.
Super easy and the flavor is great, but I was nervous about the “stir constantly” part. I’m not the best multitasker 😅 Still turned out thick and not runny.
I dunno, seems too sweet for me. Maybe cut the sugar down?
Not gonna lie, I screwed up the blending part. I blended it for like 5 seconds and it was still grainy. Still edible, but next time I’ll actually blend until smooth.
This is way too much sugar. Like, 4 cups?? I know jam needs sugar, but that much makes it almost syrupy to me. Would love a lower-sugar version.
I followed steps and my batch set perfectly, but I didn’t sterilize jars properly (oops). It lasted less long than expected in the fridge, so don’t skip that part.
Made this for friends and it turned out gorgeous—tart-sweet and super fragrant. The cinnamon/cloves combo is the secret. Followed the 1-minute boil with the pectin and it set nicely.
Made this for my family last weekend—so festive! The cinnamon/cloves really bring it to that Christmas vibe. I followed the pectin steps exactly and it set perfectly.
Not sure about blending everything—my jam ended up a bit too smooth for what I expected. Next time I’ll pulse it less so it has some texture. Flavor is great.
That makes sense—if you blend too long, it’ll go super silky. Next time try pulsing in short bursts and stop while there’s still some bits. Your flavor notes sound like you’re super close!
Huh—mine usually turns smooth even with “pulse” lol. Maybe your blender was too strong? Also I always simmer longer than 10 mins, like 20, so the fruit breaks down more. But yeah, pulsing less should help.
Too much sugar for my liking, but I get that it’s needed for pectin. The flavor is still great—just more like dessert jam than toast jam for me.
I always think jam is “dessert” anyway 😅 If you want it less sweet, maybe try cutting the sugar next time—but if you go too low it might not gel right with liquid pectin.
Totally fair—4 cups sugar is pretty hefty. I’ve done it with a bit less granulated sugar and it still set fine, but I can’t guarantee it with every pectin brand. Glad the flavor worked for you though!
I was skeptical about blending the cranberries (thought it’d be chunky forever), but it got nice and smooth. Also the apple juice made it taste less “plain sweet.” Would make again.
Not bad, but 4 cups sugar feels like a lot. Also 10 minutes simmer—my cranberries took longer to soften. I’d probably cut sugar next time.
Solid recipe, but I think 10 minutes simmer feels a little short for my cranberries. I ended up simmering closer to 15 and it thickened better. Still delicious though.
I only had frozen strawberries and it still worked, thank you! One tip though: don’t walk away while it’s boiling—mine started to sputter like crazy.
Good to know! The sputtering thing is super real—jam boils over fast once it’s fully going. I always stay right there and keep stirring the bottom.
I’m usually skeptical with jam recipes because mine often turns out too sweet, but this one balanced it with the apple juice. My jars sealed fine too. Would make again.
This turned out kinda runny for me. I used apple juice but maybe it wasn’t unsweetened? Also my water bath time might’ve been short. I’m still eating it—just not using it for perfect spoonable jam.
I think 10 min in the water bath is usually fine, but if your jars were cold or altitude is high, it might need longer. Also, “unsweetened” apple juice matters—sweet juice can mess with the set.
Ugh, sorry! If it was runny, I bet it’s the pectin timing/water-bath step. The liquid pectin usually needs a hard boil like the recipe says—did you boil the 1 minute after adding it?
Made this for my family and it tastes like Christmas in a jar. The cinnamon/cloves optional combo is perfect—sweet but not cloying. I followed the pectin steps exactly and it set beautifully!
This is my favorite holiday jam. Cranberries pop, strawberries give it that ‘festive’ flavor, and the 1-minute pectin boil is key. Great instructions!
Totally agree—those cranberries really do pop perfectly. I also love that you blend it smooth; it makes the “holiday” flavor feel way more even. Thanks for the nudge on the 1-minute pectin boil!
Wait, so you boil again right after blending? I might’ve skipped that last “bring back to a boil” step before… do you think it’ll still set if I don’t do the 1 minute exactly? (I always mess up timings 😅)
This is super sweet. Like, Christmas-sugar-syrup sweet. Next time I’ll cut the sugar a bit or use less, because I can barely taste the fruit underneath.
Made this for the holidays and it turned out *so* bright and tangy. I used frozen cranberries and it still popped perfectly. The pectin set nicely after a full day in the fridge—will definitely repeat.
I’m skeptical about the pectin + boil time. I boiled a full minute and it never really gelled for me… maybe my jars weren’t processed long enough? Tasted good anyway, just runny.
That sounds frustrating—though if it’s runny even after the 1-minute boil, it could definitely be the processing time (10 min can be borderline depending on your altitude/size). Also liquid pectin needs the right boil/heat window and must be stirred in right when you re-boil.
Not gonna lie, 4 cups sugar sounds like a lot. I tried it anyway and it’s tasty, but very sweet. If you want a more tart jam, I’d cut sugar—though pectin may need adjusting.
I was nervous about blending hot jam, but the immersion blender method was smooth. Texture came out glossy and not too thick. Would make again.
I’m always scared of splatter with hot fruit, so this makes me feel better. Glossy and not too thick sounds perfect—adding to my list for next weekend!
So you blended it AFTER bringing back to a boil with pectin? I’ve done jam before and it usually gets weird if you overblend… but glossy sounds good. Might try, just watch the timing.
I’m confused step 5—do you blend, then boil again, THEN add pectin? I did it that way and it worked, but the wording threw me off. Maybe add clearer timing?
I did step 4, blended, then did the boil again and added pectin right after. Worked great for me. The wording in step 5 made me reread it too, not just you 😅
Yes—blend happens *before* adding the pectin. Step 5 is “bring it back to a boil, then stir in the pectin,” so you don’t add pectin before blending. I agree the timing could be clearer!