Sweet Christmas Cranberry Jam Recipe

Introduction

Sweet Christmas Cranberry Jam is a festive, flavorful treat perfect for holiday breakfasts and gifts. Made from fresh or frozen berries with warming spices, this jam is easy to prepare and brings cozy Christmas cheer to your table.

Ingredients

• 6 cups fresh or frozen strawberries (about 1 1/2 pounds)
• 2 cups fresh or frozen cranberries (approximately 1/2 pound)
• 5 cups sugar (around 2 1/2 pounds)
• 2 sachets liquid fruit pectin (2 pouches of Certo brand, 170 ml each)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves

Instructions

1. Step 1: Puree the strawberries and cranberries in a food processor. Puree in batches if necessary, then transfer the mixture to a large saucepan.
2. Step 2: Add the sugar, cinnamon, ginger, allspice, and cloves to the saucepan. Stir well to combine all ingredients.
3. Step 3: Place the saucepan over medium-high heat and bring the mixture to a full, rolling boil. Boil for one full minute, stirring constantly.
4. Step 4: Remove the saucepan from heat and stir in the liquid fruit pectin. Return to heat and boil again for one full minute, stirring constantly. Remove from heat.
5. Step 5: Let the bubbling settle, then skim off any foam with a spoon and discard it. Ladle the hot jam into prepared sterilized jars, leaving about 1/4 inch headspace. Seal jars with lids and bands, finger-tight.
6. Step 6: Process the jars in a boiling water bath for 10 minutes, ensuring water covers jars by two inches. Carefully remove jars and let cool undisturbed for 12 hours. Label and store in a cool, dark place.

Tips & Variations

• Use frozen cranberries straight from the freezer to keep their shape and prevent mushiness.
• If liquid pectin is unavailable, substitute with 2 tablespoons powdered pectin added before sugar.
• Mix white and brown sugar (up to 1 cup brown sugar) for richer flavor, but do not reduce total sugar amount.
• Replace spices with 2 1/2 teaspoons pumpkin pie spice if you’re missing individual spices.
• Use raspberries instead of cranberries, adding 1 tablespoon lemon juice to balance sweetness.

Storage

Store sealed jars in a cool, dark cabinet for up to 18 months. After opening, refrigerate and use within 3-4 weeks. The spices deepen in flavor after a few days refrigerated, making your jam even better on toast or scones. This jam makes a lovely homemade gift—include storage instructions so recipients enjoy it at its best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why does my jam look foamy while cooking?

Foam forms when air gets trapped during boiling and is normal. Skim the foam off before jarring for clearer jam. Leaving it won’t harm the jam, but may affect texture and appearance.

Do I need to crush the berries before cooking?

Yes, lightly crushing the berries helps release natural pectin and improves texture. Use a potato masher to gently break them down without pulverizing completely, preserving some fruit texture.

Sweet Christmas Cranberry Jam Recipe

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4.9 from 105 reviews

This Sweet Christmas Cranberry Jam is a festive, homemade treat perfect for holiday breakfasts and gift-giving. Combining fresh or frozen cranberries and strawberries with warm spices and liquid pectin, it offers a delightful balance of tart and sweet flavors. The jam is easy to prepare in under 45 minutes and yields a perfect spreadable consistency every time, making traditional canned cranberry sauce a distant memory.

• Author: reem
• Prep Time: 10-15 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-45 minutes
• Yield: Approximately 6 half-pint jars 1x
• Category: Preserves
• Method: Stovetop
• Cuisine: American

Ingredients

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Fruit

• 6 cups fresh or frozen strawberries (about 1 1/2 pounds)
• 2 cups fresh or frozen cranberries (approximately 1/2 pound)

Sweetener

• 5 cups sugar (around 2 1/2 pounds)

Pectin

• 2 sachets liquid fruit pectin (2 pouches of Certo brand at 170ml each)

Spices

• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves

Instructions

1. Puree the Berries: Puree the strawberries and cranberries together in a food processor, whether fresh or frozen. You may need to work in batches depending on the food processor size. Transfer the pureed fruit mixture to a large saucepan.
2. Add Sugar and Spices: Add the measured sugar, cinnamon, ginger, allspice, and cloves to the saucepan with the pureed berries. Stir thoroughly to combine all ingredients evenly.
3. Boil the Jam: Place the saucepan over medium-high heat and bring the mixture to a full, rolling boil—one where bubbles continuously form even while stirring. Boil for one full minute at this stage.
4. Add Pectin and Boil Again: Remove the pan from heat, stir in the liquid fruit pectin well, then return the saucepan to the heat. Once the jam returns to a full rolling boil, boil for another full minute while stirring constantly. Remove from heat afterward.
5. Skim Foam and Fill Jars: Allow the bubbling to settle, then skim off any foam with a spoon or ladle and discard it. Ladle the hot jam into sterilized hot jars, leaving about 1/4 inch of headspace. Seal jars with sterilized lids and screw bands on finger-tight without pressing too hard.
6. Process and Store the Jam: Submerge the filled jars in a boiling water bath, ensuring water covers jars by 2 inches. Boil for 10 minutes, then carefully remove jars and place on a heatproof surface to cool undisturbed for 12 hours. Wipe jars clean, label with date, and store in a cool, dark place until ready to use or gift.

Notes

• Foam that forms during boiling is normal—skim off for clear jam, or leave it for a cloudier texture without affecting safety.
• Lightly crush berries before cooking to release natural pectin and create texture; do not pulverize fully.
• Adding spices at the start helps them infuse better with the fruit flavors and prevents raw spice taste.
• If using powdered pectin, add 2 tablespoons before sugar, not after like liquid pectin.
• Frozen berries can be added directly to the pot without thawing to maintain texture.
• For ingredient substitutions, use raspberry if cranberries aren’t available but add 1 tablespoon lemon juice to maintain tartness.
• Store opened jam in refrigerator and consume within 3-4 weeks for best flavor and safety.

Keywords: Christmas cranberry jam, homemade cranberry sauce, holiday jam recipe, festive jam, cranberry preserves, strawberry cranberry jam, holiday gift jam