A jewel-toned holiday jam of tart cranberries, sweet strawberries, warm spices, and bright orange that spreads like joy on everything from toast to brie boards.
Calories
45kcal
Protein
0g
Carbs
12g
Fat
0g
Rinse the strawberries and cranberries under cool water. Hull and roughly chop the strawberries and pick over the cranberries, removing any soft or bruised ones.
In a large heavy-bottomed pot, combine the strawberries, cranberries, orange zest, orange juice, and lemon juice. Use a potato masher to gently crush the fruit and release the juices.
Sprinkle the powdered pectin evenly over the fruit and stir until fully dissolved. This is the base that will help everything set into proper jam texture.
Set the pot over high heat and bring the mixture to a hard, rolling boil that can't be stirred down. Boil hard for exactly 1 minute, stirring constantly.
Pour in all the sugar at once and stir vigorously until fully dissolved. Add the cinnamon and cloves.
Return the mixture to a rolling boil and cook for another 3 to 4 minutes, stirring constantly. Test the set by spooning a little onto a cold plate — if it wrinkles when pushed, it's ready.
Remove from heat and skim off any foam from the surface with a spoon. Ladle the hot jam into clean, sterilized jars, leaving a small headspace at the top.
Wipe the rims clean, seal with lids, and let cool completely at room temperature. Refrigerate for immediate use or process in a boiling water bath for long-term pantry storage.
You know that friend who always shows up with something homemade during the holidays while you're panic-buying gift cards? Yeah, this Christmas Jam Recipe is how you become that friend. Ruby red, tart, sweet, glowing in a jar with a little ribbon — this is the kind of gift people talk about for weeks.
Regular jam is fine. Christmas jam is a whole mood. It's the mash-up of tart cranberries and sweet strawberries with warm spices and bright citrus that somehow tastes exactly like the holidays feel. Spread it on toast in December and your kitchen suddenly smells like everyone's coming over for a party.
Making jam sounds like a fancy grandma skill, but it's honestly just chopping fruit, adding sugar, and boiling until it thickens. No canning experience required. If you can boil water, you can make jars of this and hand them out looking like you have your whole life figured out.
The obvious answer is toast, sure. But this Christmas Jam Recipe also makes brie bites unforgettable, turns a boring turkey sandwich into a leftover masterpiece, spoons over vanilla ice cream like it was made for it, and swirls into oatmeal so beautifully you'll want to photograph your breakfast. Give a jar away, keep a jar for yourself.
Refrigerated in a clean sealed jar, it lasts about 3 weeks. Properly water-bath canned in sterilized jars, it stays good for up to a year in a cool, dark pantry.
Absolutely. No need to thaw first — just toss them straight into the pot. You might need to cook it a few minutes longer to compensate for the extra water.
Cranberries are naturally high in pectin, so you can skip it if you're okay with a slightly looser, more spreadable set. For that classic firm jam texture, pectin gives you consistent results every time.
You can cut it down by about a quarter, but sugar isn't just for sweetness — it helps the jam set and preserves it. For a big reduction, look for low-sugar pectin specifically formulated for less sweetness.
Small 4-ounce or 8-ounce jars with a fabric square tied over the lid with twine, plus a little handwritten tag. Include a note suggesting pairings like brie, roast turkey, or vanilla ice cream to make it feel extra thoughtful.
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