Bursting with tart cranberries, sweet strawberries, and warm holiday spices, this classic Christmas Jam is one of the most popular edible gifts for a reason.
It is easy to make, sets beautifully, and brings a bright pop of ruby-red color to your holiday toast, cheese boards, or warm biscuits.
Why You’ll Love This Recipe
The Ultimate Homemade Gift: Looks stunning in small jelly jars topped with ribbon or twine.
Sweet & Tart Balance: Tart cranberries cut through sweet strawberries for a rich, well-rounded flavor.
Foolproof Prep: Comes together in around 20 minutes using basic fruit preserves techniques.
Essential Kitchen Equipment
Large Heavy-Bottomed Pot: Gives the jam plenty of room to boil without bubbling over.
Canning Jars & Lids: 8 oz half-pint glass jars work best for gifts.
Potato Masher: Perfect for breaking down the berries while leaving nice fruit chunks.
Ingredients
4 cups Fresh or frozen cranberries
4 cups Strawberries (fresh, hulled and chopped, or frozen)
4 cups Granulated sugar
1 box (1.75 oz) Powdered fruit pectin
1/2 tsp Ground cinnamon
1/4 tsp Ground cloves
1/4 tsp Ground nutmeg
1 tbsp Fresh orange zest (or 2 tbsp orange juice)
Step-by-Step Instructions
Step 1: Prep & Mash the Fruit
1. Combine the cranberries, chopped strawberries, and orange zest in a large, heavy-bottomed pot.
2. Use a potato masher to crush the fruit slightly so it releases its juices.
Step 2: Bring to a Boil
1. Stir the box of powdered pectin, cinnamon, cloves, and nutmeg into the fruit mixture.
2. Bring the mixture to a rolling boil over medium-high heat, stirring constantly so it doesn’t scorch.
Step 3: Add Sugar & Set
1. Dump in all 4 cups of sugar at once and stir vigorously until completely dissolved.
2. Bring back to a hard rolling boil (a boil that cannot be stirred down) and boil rapidly for exactly 1 minute, stirring non-stop.
3. Remove from heat and skim off any foam from the surface with a metal spoon.
Step 4: Jar & Store
1. Ladle the hot jam into sterilized glass jars, leaving 1/4 inch of headspace at the top.
2. Wipe the rims clean, secure the lids, and allow the jars to cool completely at room temperature for 24 hours to set.
3. Store in the fridge for short-term use, or process in a water bath canner for 10 minutes for shelf-stable storage!
Chef’s Tips & Serving Suggestions
Spice Adjustment: If you like a subtle flavor, start with 1/4 tsp of cinnamon. For a deeper, festive spiced flavor, feel free to add a pinch of ginger!
Serving Ideas: Incredible spread over warm buttered biscuits, swirled into vanilla Greek yogurt, or spooned over a warm block of cream cheese served with crackers.
Nutritional Breakdown (Per Tablespoon)
Servings: ~48 tablespoons (6 half-pint jars)
Calories: ~40 kcal
Protein: 0g
Net Carbs: 10g
Fat: 0g
Frequently Asked Questions (FAQ)
How long does this jam last?
Refrigerated: Fresh in the fridge for up to 3 weeks.
Frozen: Stays great in freezer-safe containers for up to 1 year.
Canned: Water-bath processed jars last up to 12–18 months in a cool, dark pantry.
Can I use frozen fruit?
Yes! Frozen cranberries and frozen strawberries work perfectly—no need to thaw them before cooking.