I know it’s Halloween today…but we’re already getting ready for Christmas! Homemade gifts for the holiday season are some of my favorites to give and receive – especially when they are as delicious as our Christmas Jam!
This simple jam is a sweet-tart mix of strawberries and cranberries (plus sugar and pectin) – and the flavor combination is out of this world! (It’s so good, my husband Jack says he doesn’t want to give any of these jars of jam away this Christmas!)
In addition to this jam being super delicious, one of the best things is that it is super easy to make! And, it cans very well, so even though Christmas is still a little less than two months away, it will be here before you know it! So you can make this Christmas Jam now before the holiday rush and then you’ll be all ready for gift-giving! It’s also the perfect jam to use in these cookies.
This recipe is from the Tougas Family Farm cookbook (you can see it here). I’ve seen other versions of Christmas Jam online with orange zest or orange peel added, but we liked the simple sweet strawberry-tart cranberry contrast of flavors the best! You can use fresh or frozen strawberries and cranberries (we used a combination of both) – so use whichever is best for you!
And to make your gift-giving even easier – we’re sharing a free printable for the Christmas Jam labels you see in our photos! They are sized for these two inch round labels
Christmas Jam is a simple and delicious treat that everyone on your holiday gift list will love! (And here’s one last helpful tip – this Christmas Jam is a delicious alternative to cranberry sauce at Thanksgiving! If your guests don’t like the tart flavors of cranberry sauce, they will probably love this jam instead!)
Christmas Jam
If you are planning to can this jam, have your sterilized jars, rims, bands and canning tools ready and sterilized ahead of time.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 14 half-pint jars
Ingredients
- 2 packages (20 ounces each) frozen whole strawberries (fresh strawberries may also be substituted)
- 1 pound fresh or frozen cranberries
- 5 pounds sugar
- 2 pouches (3-ounces each) liquid fruit pectin
Instructions
- In a food processor, pulse the strawberries and cranberries – you can process them to a finely chopped texture for a completely smooth jam, or leave some fruit partially chopped for a chunkier jam.
- Pour the processed fruit into a large heavy-bottomed pot. Add sugar and over medium high heat, bring the fruit and sugar mixture to a full rolling boil.
- Boil for 1 minute.
- Remove the pot from the heat and add the pectin, stirring to mix completely.
- Allow the jam to cool for 5 minutes, then skim off the foam on the top.
- Ladle the hot jam mixture into sterile half-pint jars, leaving ¼-inch headspace. Wipe jar rims clean, cover with hot lids and screw on the jar bands.
- Process the jars for 10 minutes in a water bath. (Read more how to’s here).
- Makes about 14 half-pint jars. Recipe may be halved.
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Viva la Violette
What beautiful jam! What a great gift. Love how it works from Thanksgiving to Christmas, I think I’m skipping Halloween too today! (Sorry kids!!) but it’s rainy here and dragging out a 2 and 4 year old doesn’t seem fun to me. I love how you can use fresh or frozen berries, flexible cooking works for me!!
Thanks Laura! (I was worried it was too soon to post a ‘Christmas’ recipe but this really is a great Fall recipe especially with fresh cranberries at the market!) Happy Halloween!
Hi,
This jam combination sounds like it would be awesome. Unfortunately when I saw the ingredients called for 5 lbs of sugar it freaked me out. I’m new to jam making having only made strawberry and blueberry jams this summer. The recipes I used were “low sugar” recipes and they came out great. Just wondering, have you ever tried using less sugar in this recipe, and if so, how did it turn out? Thanks!
Hi Lori – I felt the same way when I saw the recipe – but I think it needs at least some of the sugar since there are unsweetened cranberries in the recipe! I haven’t tried it with less sugar – but you probably could get away with at least some reduction (as long as the pectin still has enough sugar to react with). If you try it with less – please let us know how it comes out – I’d love to know!! Thanks – Martha
The recipe sounds delicious. I too was a little freaked out when I read the recipe called for 5 lbs of sugar. What would be the least I could use for it to still taste good and be “lighter”. Thanks!
Sharon
Hi Sharon – We’ve only made the jam as written so I’d only be guessing by suggesting a lesser amount of sugar! Sorry I can’t be more help!
I made this jam with 4 lbs of sugar – not much of a reduction, but still… It turned out amazing.
Thanks Renay!
Dumb question: In step 5 you say to cook for 5 mins after you’ve removed it from the heat. Is that residual heat, or did you put it back on the burner? Thanks! I’m making a batch this weekend.
Hi Barbara – not a dumb question!! It should read cool for 5 minutes – thank you for catching that typo and I will fix it right away!!
What are pounds in kilos or grams plz and ounces
Hi Nicole – Here’s a link to a great online calculator – hope this helps! http://www.metric-conversions.org/weight/pounds-conversion.htm
Hi! Quick question…do you thaw the frozen fruit before processing? Thanks for all your wonderful recipes!!
Hi Beth – No – Just throw the frozen fruit into the food processor still frozen (I think it chops up a lot better frozen…) Hope you enjoy the recipe!
Just wondering if adding some sort of spices would help? Like cloves or cinnamon?
That’s completely up to you Jennifer – feel free to add any spices or ingredients you’d like!
Such a wonderful gift idea! Pinned!
Hi, I am having such a difficult time downloading your precious Christmas Jam label…It comes up however no picture just a blank circle….Would it be possible to send me another link through my email? I just love thIS cutesie label. Thank you, Joan
Hi Joan – Yes – I will send it to you shortly! Martha
Can you give a clue as to how many cups of strawberries this requires. I have home-frozen berries and it’s hard to figure 20 ounces since I don’t have a scale.
Hi Melissa – Without having some strawberries on hand to measure in cups, I’d estimate about 6 cups of larger whole strawberries. If your homegrown strawberries are on the smaller size (so they fit into a measuring cup more tightly), I’d cut back to 4-5 cups. Hope that helps.
I’m glad I saw this. Ill be making this for my friends. After the jam is done and processed, how long can it sit out/last? Ive only ever made freezer jam and want to can it next time, so in this recipe processing is the “canning” part?
Hi Andia – You don’t have to can this jam…I’d suggest refrigerating it in the jars for no longer than two weeks. I’m not sure how it will work as a freezer jam. Hope that helps!
I just made this for a hostess gift to give at our Bunch Christmas Party. It looks wonderful. I used a gravy skimming cup (the kind with the spout at the bottom) to fill my jars. I was surprised to find that not only did it fill the jars (I used jelly jars – 1/2 cup I think) but the leftover foam was separated and the jelly is clear and beautiful. I left the foamy jelly for us! I also used my silicone finger protectors (for ironing) to wipe down the rims with a hot water rag. I actually got away without getting burned this time. Looking forward to trying my new project.
Great idea Julie! Hope you enjoy the jam!
I’d like you to email the labels also.
I am pretty new at jam making and have a question. I have boxed pectin can I use that in place of the liquid?
Thanks so much.
Hi Ida – I will email you the labels shortly! I’ve only used the liquid pectin myself but here is some guidance on using liquid vs powdered pectin: http://food52.com/hotline/2359-is-it-possible-to-substitute-powdered-pectin-for-liquid-pectin-can-you-interchange-them-if-you-add-t
I just made this jam tonight and it was fabulous! We also saved the foamy top for ourselves and canned the rest. I think everyone is going to love this for Christmas! In fact, I may have to make another batch tomorrow so that we have some for ourselves! Thank you so much for sharing this recipe!
Glad you liked it!!
Could you please email me the labels as well. Gonna try this. Thanks so much!
Hi Jamie – Yes – I will be home late this evening so will send to you later tonight or tomorrow- hope that is OK!
Loved this! Made a double batch for the teachers and neighbors this week. I subbed low-sugar pectin and used about 6 cups of sugar for a double batch – turned out great! I like it more on the tart side and this was perfect for me.
Thanks Kate! Glad you found a lower sugar option!
My mother helped me make this today – I have not canned prior to today but she does tomatoes, dilly beans, etc. I am so impressed by the beautiful jars. And, we saved the “foam” to taste and it’s absolutely delicious. I always exchange food gifts with family on Christmas eve and plan to give a jar of this with a package of English muffins (wish I had time to make muffins or bread). What a nice gift!
Thanks Lisa! So glad the recipe worked out for you!
i would like to make this for xmas gifts
Hello. I was wondering if you have to use liquid pectin or not f you can use the powder. Thanks
Hi Lauren – I’ve only made this using liquid pectin. Here is a link you might find helpful: http://food52.com/hotline/2359-is-it-possible-to-substitute-powdered-pectin-for-liquid-pectin-can-you-interchange-them-if-you-add-t
I cannot get the labels to download/print correctly. Can you please email it to me? Thank you.
No problem Michelle – I just emailed them to you!
Hi, how long does this jam normally take to set? I made it yesterday, as directed, and it is very runny. This is the first jam or jelly that I have made that hasn’t set…. I’m not sure what to do because this was intended to be used for gifts.
Hi Kristen – Yes – by now it should definitely be set. I’m not sure what happened – if you made it exactly as written? You could try reheating all of the jam and adding more liquid pectin to see if that helps set it up? I’m sorry you’ve had problems!
Will this recipe work as freezer jam? Could it be frozen instead of canned?
Hi Kathy – I’m sorry – don’t know if this jam has the same properties as freezer jams.
Thank you for sharing. Perfect idea for new gift giving. Looking forward to trying it.
Thanks Pam! I hope you enjoy the recipe!
You can eliminate the foam by adding a tiny bit of butter to the cooking jam mixture towards the end!
Thanks for the tip Theresa! I’m going to try that the next time we make this jam!
I’ve made this same recipe for many, many years…it’s awesome! Everyone returns their jars for more, it’s that GOOD! I’ve yet to have time this year to make, so it’ll be after Christmas or maybe this week when I get the chance to make it. However, everyone will forgive me for being late with their favorite Christmas present!
Thanks Alaine!
Martha, how kind to share the recipe and the labels with us. I truly appreciate it! Will make it this week to give as gifts to family I didn’t see over Christmas…:-)
I hope you all enjoy the jam Marion!
i made one batch of your Christmas jam and gave it as gifts to family and friends. Everyone loved it. I’m freezing cranberries now so I can make more next spring when local strawberries are available again. I only wish I had kept some for myself. Thanks for the recipe and the cute labels. They made the gifts even more special.
Thanks Debbie! So glad you all enjoyed the recipe as much as we do! Happy New Year!
Omg my grandson just loves this jam. Every time I go to visit he asks me if I brought some. So today I’m making him is very own jars. He is going to be super excited. This is such a great recipe and easy as well. Thanks from a excited grandma.
You’re a very sweet grandma Julie! So glad you are all enjoying the recipe!
Thank you for this delicious recipe! We made Christmas Jam using fresh Florida strawberries. We made a half recipe and used 7 cups of sugar. Had the left overs with chicken tonight. WONDERFUL!
Thanks Paula! So glad you are enjoying the jam as much as we do! (We eat it year round…not just at Christmas!)
Does this really use 5 pounds of sugar? Can it be made as freezer jam?
Hi Linda – Yes – 5 pounds is correct (it makes a fairly large batch). If you read through the comments, I believe another reader successfully made it using less sugar. I haven’t made this as a freezer jam – please let us know how it comes out if you try it!
What is the shelf life for this great lookin recipe?
Hi Cyndy – Assuming that you’ve canned it correctly – I’d say 6-12 months. We have some jars that we canned back in December and recently opened and they are still perfectly good!
Okay…my night is ruined!!!! For what I was GOING to do!! I have to rush out to the store and get everything to make this ASAP!!! I was hoping to find a recipe to use my pomegranates in. Such as, like a topping, with strawberry’s, cranberry’s, raspberry, blueberry’s and of course the juice
from my pomegranates. Any of the above mixture I think would be terrific. Im going to make your recipe, then try it with the pomegranate juice and maybe raspberry and blueberry’s in a batch. To use like on top of ice cream, or french toast, or cheesecake topping. If you have any great ideas…(which I’m sure you do!) PRETTY PLEASE LET ME KNOW? Im doing your batch tonight, tomorrow or next the rest. Thank you so much for posting this…sounds DELISH!
Hi Taylor! This recipe is definitely a jam – not really a looser spread for cheesecake (although it would be delicious on cheesecake!). You could definitely try swapping out some of the strawberries and cranberries for pomegranate or other berries in this recipe – please let us know how it comes out!
Is that the right amount of sugar cause 5 pounds seems alot lol
Yes – it’s correct! Feel free to read through some of the other comments. We had some readers reduce the amount of sugar last year.
Can regular pectin be used instead of liquid pectin?
Hi Linda – I’ve only made this using liquid pectin. Here is a link you might find helpful: http://food52.com/hotline/2359-is-it-possible-to-substitute-powdered-pectin-for-liquid-pectin-can-you-interchange-them-if-you-add-t
I made this last year and we loved it! Gave it as Christmas gifts and plan to again this year. My son is a diabetic though and I usually make my jams with the low sugar pectin. Do you have a low sugar recipe for this?
Hi Melissa – I’m sorry I don’t. We’ve only made the recipe as written in the post but if you scan through the comments, there are some readers who made the recipe with less sugar. Hope that helps!
hi..if liquid pectin is not avalaible what else can I use? And in what quantity?
Here is a link you might find helpful: http://food52.com/hotline/2359-is-it-possible-to-substitute-powdered-pectin-for-liquid-pectin-can-you-interchange-them-if-you-add-t
Hello! I just finished making this but it is really watery. I followed all instructions. Does it thicken up or should I cook it more?
I am making the Christmas Jam for my coworkers…is there any way I could purchase the Christmas labels from you?
Hi Emma – No…but there is a link in the recipe for a free download so you can print the labels at home!
Hi,
Thank you for the Christmas Jam receipe. It was fun and easy to make and very good. I’m sure all my friends will love getting a jar. The jam is a good combo of tart and sweet. Even though it called for 5 lbs of sugar it wasn’t too sweet.
Thank you,
Kathy and Kandice
You’re very welcome Kathy and Kandice! So glad you enjoyed the recipe as much as we do – and I hope your friends will love it as well. Have a wonderful holiday!
Would you mind emailing me link for the labels as well? Is it available in pdf? Thanks so much!
Hi Rose – I just sent them – yes – the template is a PDF.
Made this yumminess this morning! So excited. Is it acceptable to can & then process at a later time? For example, can in the morning, process at night? Totally new to canning. If I don’t process, it’ll keep for a couple weeks in the fridge, correct? Thanks so much!
Hi Devin – If you haven’t canned it right away, then yes – it can be stored refrigerator for a few weeks. However, you really want to process the jam while hot in sterilized jars right away. I’m afraid if you jar the jam without following the proper sterilization methods, then process it later, the jam won’t be sterile. I would really encourage you to read up on water bath processing on the Ball Canning website: http://www.freshpreserving.com/getting-started
Hi! This looks great, I’m making it today. I’m planning on some half pint jars and some pints. How long should I process the pint jars? This is only my second time canning and I’m still getting the hang of it. Thank you!
Hi Margaret – Could I suggest that you check out the Ball Canning website for canning guidance? I’ve only canned half-pint jars for 10 minutes and I’m not a canning expert otherwise. Here is the link: http://www.freshpreserving.com/
Thank you! Looks like it’s the same amount of time to process. They’re in the canner now. My three year old is so excited, keeps asking if it’s ready yet. Thanks for the awesome recipe!
This is so great! Husband and toddler approved! I can’t wait to give some out for Christmas! Thank you again so much for this recipe!
So glad you enjoyed the jam Margaret! Merry Christmas!
just made your jam, turned out so great we love it!! i used 4 lbs of sugar instead of 5 & also used powdered pectin & it set up just fine. i also tried to print out the labels but it didn’t work for me either, they printed out black & the holly leaf was missing? other than that very pleased
Oh no – thanks for letting me know about the labels. I will see if I can trouble shoot the issue on my end. In the meantime, I will email you the labels to print!
Going to make this along with my green jalapeno jelly and put a jar of each in little basket for christmas…
What a great idea Evelyn! Love it!
Do you use raw or cookies cranberries
Hi Dee – this recipe uses raw (fresh or frozen) cranberries.
How long will this last canned with a good seal and not refrigerated?
Hi Penny – We just finished eating our last canned jar made year around Christmas and it was perfectly good – assuming that it is canned correctly, it should last at least a year.
Thank you! I can’t wait to try this :o)
Could you put different printable labels on your site this is a really cute idea for canned gifts
Thanks Cindy! Here is one more that we’ve done: http://www.afamilyfeast.com/mandarin-marmalade/ – we hope to do more in the future!
Made this jam yesterday! Awesome!!!! My family loved it and I am making more tomorrow! Thank you for sharing
So glad you (all) enjoyed the jam Janie! Have a wonderful holiday season!
Hi…..I made this jam today, and it is delicious. I followed the recipe exactly as directed, but I only got 10 – 1/2 pt. jars. I’m wondering why? I was hoping to get at least 13 out of the recipe. Anyone else not get 14 jars? Thanks for sharing this recipe.
Hi Candace – I’ll leave your comment here to see if anyone else saw a different yield than what we had when we make the jam. Sorry for the inconvenience!
Could you PLEASE email me your labels adorable! Thank for sharing💝
Hi Bobbi – I just emailed them to you. Enjoy!
We made your cranberry pistachio biscotti, cranberry brownies and strawberry cranberry jam a couple of days ago at our club for our upcoming Edibles Mkt. They are all delicious tasting. However the jam did not set up! The ratio of sugar to fruit seemed too high and we did reduce the sugar. The result was plenty sweet enough, but the jam has not set up. We are thinking of rebranding it as waffle and pancake topping! I did some research about why this had happened as our ratio of fruit to sugar was still well within the average for jam recipes. One article I read said that the pectin jell you recommended has changed it’s formulation and does not work as well any more. Any suggestions for fixing the “jam”? Thanks
Hi Pauline – I can’t tell from your email how much you reduced the sugar by – but I’m guessing that is the culprit. We made a batch of this jam recently using the liquid pectin (and exactly as written) and had no issues; I haven’t read anything about a pectin formula change but it’s possible. Anyway, you could try reboiling the jam and adding more sugar and pectin to mixture. I’m sorry a reduced sugar version didn’t work out for you!
I know this is an old post, but any chance you could email the labels to me? This will be a perfect gift for my family and friends!
Hi Cassie – I just emailed them to you!
Hi! I made two batches of this jelly over the weekend. I got 14 half pint jars both times (and a tad left over that I put in a bowl for immediate use). I make jelly every year to give as gifts. This one is a keeper! Here are a couple of tips. I used a digital kitchen scale to measure out 40 oz of strawberries. Also, if you add a tablespoon of butter to the jam as it is boiling, you won’t get any foam. I love the cute labels! What size labels do you suggest buying? I know they usually have a code or something like to to enter into the computer before printing. Thank you!
Thanks for the suggestions Kelly – so glad you enjoy the recipe! Any 2-inch round labels should work – these are the ones from Avery that we used to design the template: http://amzn.to/2hB6iYi
Hi Martha
What name brand pectin did you use?
Hi Anna – We use the Certo/Sure-Jell liquid pectin.
Thanks for getting back to me. Am looking forward to making your jam.
Merry Christmas and a Great New Year
hhhhHi I love this recipe I cannot wait to try it I would love to get your labels for the jam e mailed to me if that is possible this would make a great Christmas gift
Hi Joan – I just tried emailing it to you at [email protected] and it came back as undeliverable – saying this email address doesn’t exist. Would you please provide the correct email address? Thanks!
Sso sorry that I gave you the wrong address I guess I got a little excited thank you so much
Hi is there a reason why the pectin was added last. All my recipes for jams/jellies you add pectin with fruit bring to a rolling boil then add sugar return to boil , boil 5 minutes then ladle into jars? I’ve messed up before and added sugar first and pectin last and mine didn’t set so is there a difference with this recipe? Could it be because you’re using liquid pectin instead of powder? Thanks for your help
Hi Amber – Yes – liquid pectin is usually added at the end. This is a very helpful article about swapping liquid vs dry pectin in recipes: http://foodinjars.com/2013/07/canning-101-how-to-substitute-pectin/ – hope this helps!