The very first time I made Christmas Jam, my whole kitchen smelled like the holidays had arrived two weeks early. I remember standing over the pot as the cranberries burst one by one, releasing that deep ruby color that instantly reminded me of cozy winter mornings and the excitement of unwrapping gifts. The strawberries mellowed the tartness, and as the spices warmed up, I kept leaning in just to breathe it all in. I fell in love with this recipe right then—not just because it tastes incredible, but because of how joyful and nostalgic it feels every single time I make it.
Why You’ll Love This Recipe
You’re going to love this Christmas Jam because it tastes like the holidays in a spoon—sweet, slightly tart, warmly spiced, and unbelievably festive. It’s incredibly easy to make, even if you’ve never made homemade jam before, and it’s a show-stopping gift that makes you look like you spent all day in the kitchen when you actually didn’t. And truly, once you smell it simmering, you’ll understand why I make double batches. It’s that irresistible.
Ingredients
- 2 cups fresh cranberries
- 2 cups sliced strawberries (fresh or frozen)
- 4 cups granulated sugar
- 1 (3 oz) pouch liquid fruit pectin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ cup water
When I make this jam, I always try to use fresh cranberries because they pop and break down beautifully, but frozen absolutely works if that’s what you have on hand. Strawberries can be fresh or frozen; just avoid ones that have too much ice on them because that adds extra water. If you love a stronger spice flavor, feel free to bump the cinnamon up a touch, but trust me, don’t overdo the cloves—they can take over fast. And whatever you do, don’t skip the pectin; it’s what gives the jam that perfect spreadable texture.
Equipment Needed
- Medium or large saucepan
- Wooden spoon
- Potato masher
- Measuring cups and spoons
- Sterilized jars with lids
A heavy-bottomed saucepan works best because it heats evenly and prevents scorching, something I learned the hard way when I used a thin pan and ended up scrubbing burnt berries for half an hour. A wooden spoon is ideal for stirring since it gives you better control as the mixture thickens. If you don’t have a potato masher, you can use the back of a sturdy spatula to break down the berries. And of course, clean, sterilized jars are a must—you want this jam to stay fresh as long as possible.
Step-by-Step Instructions
When I start this recipe, I always put the cranberries, strawberries, and water in the pot first, letting them simmer until the cranberries begin to burst. It’s one of my favorite parts—the little pops let me know the magic is starting. As they soften, I mash them gently, not too much, because I like to keep tiny bits of fruit for texture. If you prefer a smoother jam, take your time mashing until it’s just how you want it.
Once the fruit is softened, I stir in the sugar, and this is when the mixture transforms from a pile of berries into a glossy, jewel-colored syrup. I keep stirring as it returns to a gentle boil, making sure nothing sticks to the bottom. When the sugar fully dissolves, the aroma becomes even stronger, and you’ll notice the mixture thickening slightly. Don’t rush this part—let the flavors melt together.
Next, I add the cinnamon, cloves, and nutmeg. The moment those spices hit the heat, everything smells like Christmas morning. I give it a good stir and let it simmer for a minute or two so the spices bloom fully into the jam. This step makes such a difference, and skipping it is like skipping the bow on a present—it still works, but it’s not as special.(See the next page below to continue…)