Here’s a festive and flavorful recipe for Christmas Jam — a beautiful blend of cranberries, strawberries, and warm spices like cinnamon and cloves. It’s sweet, slightly tart, and perfect for gifting or spreading on toast, biscuits, or even over cream cheese as a holiday appetizer.
🎄 Homemade Christmas Jam
🎁 Makes: ~6 half-pint jars
⏱️ Time: About 1 hour total
🍓 Ingredients:
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1 (12 oz) bag fresh or frozen cranberries
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2 cups fresh or frozen strawberries, hulled and halved
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1 tbsp lemon juice
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1 tsp ground cinnamon
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¼ tsp ground cloves
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1 box (1.75 oz) fruit pectin (like Sure-Jell)
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5 cups granulated sugar
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½ cup water
🥣 Instructions:
1. Cook the Fruit:
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In a large pot, combine cranberries, strawberries, and water.
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Bring to a boil over medium-high heat, stirring occasionally.
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Reduce heat and simmer for 10–15 minutes, until cranberries pop and fruit is soft.
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Use a potato masher or immersion blender to break down the fruit (smooth or chunky—your choice!).
2. Add Pectin & Spices:
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Stir in lemon juice, cinnamon, and cloves.
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Sprinkle in the pectin and stir until dissolved.
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Bring the mixture to a full rolling boil (one that doesn’t stop bubbling when stirred).
3. Add Sugar & Boil:
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Add all the sugar at once, stirring constantly.
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Bring back to a rolling boil and cook for 1 minute exactly, then remove from heat.
4. Jar It:
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Ladle the hot jam into sterilized half-pint jars, leaving ¼ inch of headspace.
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Wipe rims, apply lids and rings.
5. Process (for long-term storage):
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Process jars in a boiling water bath for 10 minutes.
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Remove and let cool. Check seals after 12–24 hours.
📝 Tips:
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No canning? You can refrigerate the jam for up to 3 weeks or freeze for up to 6 months.
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This jam makes amazing gifts! Add festive labels and ribbons for a holiday touch.
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Pairs wonderfully with brie, cream cheese, or butter on warm rolls.
Let me know if you want a low-sugar version, spicy twist (with jalapeños!), or a label template for gifting!
