Serving Suggestions
I love serving this jam on fresh, warm biscuits. The way the heat melts the jam slightly makes it taste like warm cranberry-strawberry pie filling. It’s a breakfast treat that feels like dessert, and honestly, I look forward to it every December morning.
Another favorite of mine is spreading it on cream cheese toast. The tanginess of the cream cheese pairs beautifully with the sweetness of the jam, and the spices add a little warmth. It’s simple, quick, and ridiculously good. I’ve even served it to guests, and they always ask for the recipe.
This jam also makes an amazing glaze for holiday meats. I brush it over ham during the last 20 minutes of baking, and it becomes a shiny, sweet, slightly tangy glaze that beats anything from a packet. Even turkey benefits from a small spoonful mixed into the pan juices.
And of course, Christmas Jam makes the perfect gift. I tie little ribbons around the jars and add a handwritten tag. People love receiving something homemade, and every time I’ve given it out, someone has asked for another jar the next year.
Variations & Customizations
If you want a slightly brighter flavor, you can add a teaspoon of orange zest. I’ve tried it, and the citrus pairs beautifully with the spices. Just be careful not to add too much—orange can overpower everything else quickly.
For a deeper berry flavor, try replacing half the strawberries with raspberries. I’ve done this twice, and it creates a richer, tangier jam that still keeps the Christmas spirit alive. The raspberries add a lovely color too.
If you love extra spice, add a pinch of ginger. I tested this one year just for fun, and I was surprised how much it enhanced the warmth of the jam. It’s subtle but delightful.
And for a smoother jam, you can run the mixture through a food processor before adding the pectin. I prefer mine chunky, but if you’re gifting it to someone who likes smooth spreads, this is a great option.
How to Store, Freeze & Reheat
Once cooled, I store my jars in the fridge if I know they’ll be eaten within a few weeks. Homemade jam tends to disappear fast in my house, so fridge storage works perfectly. Just make sure the lids are sealed tightly.
For longer storage, this jam freezes beautifully. I pour it into freezer-safe containers, leaving a little space at the top for expansion. It keeps for up to a year, and the flavor stays wonderfully fresh. I thaw it in the refrigerator overnight when I’m ready to use it.
If the jam thickens too much after freezing, I simply warm a spoonful in the microwave for 5–10 seconds. It loosens up instantly without changing the flavor. Just don’t overheat it—it can get runny fast.
And if your jam ever seems too firm after chilling, you can microwave the jar (with the lid off) in 5-second intervals until it softens. I do this almost every time I have a nearly empty jar—that last bit always gets thick at the bottom.
Nutrition Information
Even though this jam tastes indulgent, it’s actually lighter than most store-bought holiday spreads. Cranberries are naturally low in calories and packed with antioxidants, something I love reminding myself of when I’m going in for my third spoonful of the day. The strawberries add natural sweetness, which helps balance the amount of sugar needed.
Sugar is still a major part of this recipe, of course, but because the jam is so flavorful, I find I use less per serving compared to regular strawberry jam. A little truly goes a long way, especially when the spices add so much warmth and depth.
Homemade jams also let you avoid additives and preservatives, which is one of the big reasons I started making my own. I like knowing exactly what’s in my jar, especially when I’m gifting it to family and friends. And since this jam uses real fruit and classic pantry ingredients, it feels wholesome despite the sweetness.
If you want to reduce the sugar slightly, you can—but keep in mind that sugar helps the jam set and acts as a preservative. I wouldn’t reduce it by more than ½ cup unless you’re comfortable with a softer set and a shorter fridge life.
FAQ Section
Can I use frozen cranberries?
Yes, absolutely. I often use frozen cranberries when fresh ones aren’t available, and they work beautifully. Just don’t thaw them first—frozen berries break down faster in the heat and help the jam thicken nicely.
What if my jam doesn’t set?
If your jam is too runny after cooling, you can return it to the pot and simmer it with another tablespoon of pectin for a few minutes. I’ve done this once, and it fixed the texture perfectly without affecting the flavor.
Can I make this jam less sweet?
You can reduce the sugar slightly, but sugar does more than sweeten—it also preserves and thickens the jam. If you reduce it too much, the texture and shelf life will change. I’d only reduce it by a small amount.
How long does this jam last?
In the refrigerator, it lasts about a month. In the freezer, it can last up to a year. When properly canned using sterilized jars and a water bath, it can last much longer, though I usually eat it well before then.
Can I double the recipe?
Yes, but be careful—a larger batch takes longer to reach the right temperature and can sometimes soften the fruit too much. I prefer making two separate batches back-to-back so I can control the texture better.
Conclusion
Every time I make Christmas Jam, I fall in love with the process all over again—the scent, the color, the memories, and the joy of sharing it with people I care about. It’s one of those recipes that feels like a gift even before it’s given, and whether you’re spreading it on toast or tucking it into a holiday basket, it always brings a little extra magic to the season. And trust me: once you make it, you’ll understand exactly why it’s become a yearly tradition in my kitchen.