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This super easy Christmas Jam has sweet-tart, delicious flavor!

This Christmas Jam is a simple sweet-tart jam made from strawberries and cranberries. Recipe includes a FREE label printable for gift giving!

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! Scroll below to our recipe card to watch a video showing how it’s made.


This Christmas Jam also 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 Christmas Jam is a simple sweet-tart jam made from strawberries and cranberries. Recipe includes a FREE label printable for gift giving!


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 to stick to the top of half-pint decorative jars, or to create a gift label as shown in the photo at the top of this post.

This Christmas Jam is a simple sweet-tart jam made from strawberries and cranberries. Recipe includes a FREE label printable for gift giving!


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!)

Please note: You must DOWNLOAD THE LABELS FIRST before you will be able to print them.

Frequently Asked Questions

  1. Can I freeze this jam instead of canning it? The answer is…I don’t know! We’ve only made (and canned) this jam as written so I don’t know how it will work as a freezer jam. If you try it, please let us know in the comments below.
  2. Does this recipe REALLY call for 5 pounds of sugar? Yes – that is the amount called for in the original recipe.
  3. Can I make this jam with less sugar? Yes – we’ve had several readers tell us in the comments below that they have successfully made this jam with less sugar. Some readers used low sugar pectin while others simply reduced the sugar.  We haven’t done so ourselves so we can’t share our own experience, nor can we say how reducing the sugar will impact the finished texture of the jam. But feel free to scroll below through the comments for some additional information.
  4. Can I use sugar substitute in this jam recipe? We haven’t tested it ourselves, but I’m going to say no. Pectin needs the interaction with sugar to set the jam so you would likely need to make some other adjustments to the recipe if you cut out the sugar.
  5. Can I used powdered pectin instead of liquid? Again, we haven’t tested it ourselves, but we have had readers swap in powdered for liquid. Liquid pectin is added at the end of this recipe because it doesn’t need to be boiled/cooked, while powdered pectin requires some cooking time so you’ll want to add it earlier in the recipe. Here’s a great article about the topic.
  6. How long will this Christmas Jam keep? When properly canned and stored in a cool, dark place, we’ve enjoyed jars of this Christmas Jam for up to a year. If you don’t can the jam, keep refrigerated for about two weeks.
  7. Can I add other fruits to this jam? Sure. Just note that sometimes the amount of pectin may need to be adjusted depending on the natural pectins found in whatever fruit you swap in.
  8. My jam didn’t set. What do I do? Assuming that you followed the recipe exactly as written, if your jam didn’t set, you can try reheating it and adding some more pectin.
  9. I can’t print the labels. What do I do? You MUST download the labels first before attempting to print. The labels are created as a Word document so as long as you have that, or another program that can handle Word documents, you should be able to print them.

Christmas Jam Label Download 

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Christmas Jam - A Family Feast

Christmas Jam

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 14 half-pint jars


If you are planning to can this jam, have your sterilized jars, rims, bands and canning tools ready and sterilized ahead of time.


  • 2 packages (20 ounces each) frozen whole strawberries (fresh strawberries may also be substituted)
  • 1 pound fresh or frozen cranberries
  • 5 pounds sugar (This is not a typo – 5 pounds is the correct amount. Some readers have told us that they successfully used less sugar when making this jam.)
  • 2 pouches (3-ounces each) liquid fruit pectin


  1. 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.
  2. 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.
  3. Boil for 1 minute.
  4. Remove the pot from the heat and add the pectin, stirring to mix completely.
  5. Allow the jam to cool for 5 minutes, then skim off the foam on the top.
  6. 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.
  7. Process the jars for 10 minutes in a water bath. (Read more how to’s here).
  8. Makes about 14 half-pint jars. Recipe may be halved.

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  • Deb wrote:

    Can you use canned whole cranberry if you can’t get fresh or frozen?

    • Martha wrote:

      No…I don’t believe canned will work. Sorry.

  • Janet wrote:

    Love this jam 🤗 just finished a batch , made it last year & everyone loved their gift .
    Thanks for sharing .

    • Martha wrote:

      You’re welcome Janet – so glad to hear that everyone is enjoying the jam.

  • Cindy Williams wrote:

    Just wanna wish your family blessings untold and may He rain you with good health, healthy crops and love abode..

    • Martha wrote:

      Thank you so much Cindy! Happy Holidays!

  • Katie wrote:

    Delicious! I add 2 tsp vanilla to really make the flavors pop. Also works well with powdered pectin, both classic and low-sugar. Lovely for teacher, coworker, mailman gifts! Thank you so much for the recipe!

    • Martha wrote:

      Great suggestion!

  • Elaine wrote:

    Can a sugar substitute, such as splenda be used?

    • Martha wrote:

      Hi Elaine – We answered that in the post:
      Can I use sugar substitute in this jam recipe? We haven’t tested it ourselves, but I’m going to say no. Pectin needs the interaction with sugar to set the jam so you would likely need to make some other adjustments to the recipe if you cut out the sugar.

  • Debbie wrote:

    Hi,this sounds delicious! I’m wondering if I can make pint jars instead iif 8 oz jars. I’m planning on canning them. If so, how long should process them for?

    • Martha wrote:

      Sure Debbie – For the larger jars, I’d process 15 minutes.

  • Lisa K wrote:

    Absolutely love this recipe. Having a hard time finding fresh or frozen cranberries right now. Does it work with dried cranberries?

    • Martha wrote:

      No…dried cranberries won’t work. Fresh should be out in another month or so!

  • debbie hadaway-bohl wrote:

    I’d like to get other labels like the Christmas Jam ones but don’t see anywhere to get them. Do you share the others as well?

  • Wendy wrote:

    I am getting ready to make this. I don’t have a kitchen scale, so you know approximately how many cups make up the 40 oz of frozen strawberries?

    • Martha wrote:

      Hi Wendy – Without having some strawberries on hand to measure in cups, I’d estimate about 6 cups of larger whole strawberries. If your 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.

  • RMM wrote:

    I have been using this recipe (at first as directed, then beginning to experiment with other fruits mixed in like mango, and adding in hot peppers) for nearly two years. It tastes amazing every time. At first I was using powder pectin and I do not recommend it if you’re making a full size batch. It doesn’t set. Once I started using liquid pectin it was like magic. I highly recommend this recipe and very much appreciate how detailed the directions are!

    • Martha wrote:

      Thanks Ryan! Glad you enjoyed it! (And agree – the liquid pectin does seem to work the best!)

  • Gina wrote:

    Absolutely love this recipe and it is such a crowd pleaser. It is my “go-to” jam for Christmas gifts and routine jam throughout the year! You won’t be disappointed.

    • Martha wrote:

      Thanks Gina!

  • lucy wrote:

    do you also use the juice from the thawed strawberries

    • Martha wrote:

      Yes – just add it all in!

  • Kathy Freeman wrote:

    I have made a lot of jam before, but this is a super easy jam to make. Very nice taste as well!!! Don’t worry about the amount of sugar. Jam is spread on toast, etc. You are not eating it by the jar full, but it would tempting!

    • Martha wrote:

      Thanks Kathy! (I agree!) 🙂

  • Anjanette Maus wrote:

    Thank you for this jam recipe. I have never made jam or jelly or anything like this before. I turned out wonderful and taste great!!

    • Martha wrote:

      You’re welcome Anjanette!

  • Cynthia wrote:

    I love the jam and just made 14jars last night, and now I want to print the pretty labels, but I can’t as the link, just sends me to BOX and there is no way to get to the print.

  • Carrol Rexrode wrote:

    I cannot wait to try this. I usually give assorted cookie platters for Christmas but I’m kind of bored of that. I plan on giving the Christmas jam with a loaf of English muffin bread instead

    • Martha wrote:

      Sounds like a great gift idea Carrol!

  • Denise wrote:

    Thank you for this recipe. I had a bunch of extra cranberries one year and found this. then we had all this jam! so, I gave some to my husband to give to his customers at his store. the result is that the requests for more jam do not stop. I even had a friend ask me to make 20 jars as favors for a bridal shower. it is so much loved, I don’t know how to tell them that it is so easy! I made a double batch yesterday and I know they won’t last until Christmas. I have no previous experience making jam, but this works every time. I just wish that the ounces and weight of the ingredients hadn’t changed. my bag of sugar is 4lbs instead of 5 and the strawberries are only 14 ounces. but with a double batch (making one at a time), a bag of 10lb sugar works, but you need your scale to divide and weigh the cranberries. thanks again.

    • Martha wrote:

      So glad the recipe is a hit Denise! (And I agree about the package sizes…)

  • Holly wrote:

    How long is the shelf life of this jam. Is this suppose to be kept in refrigerator? Or can it be kept in pantry until opened?

    • Martha wrote:

      Hi Holly – As you as you followed proper canning procedures, this jam can be kept in the pantry unopened for up to a year. If you don’t plan to can it, it will need to be refrigerated.

  • Vickie Schaulandvlm wrote:

    Is it ok to freeze this jam?

    • Martha wrote:

      Hi Vickie – We’ve only canned this jam as written, I’m not sure how it will work as a freezer jam.

  • Kim Himeshazi wrote:

    How long does it keep for can you freeze it the same as freezer jam ?

    • Martha wrote:

      Hi Kim – We’ve only canned this jam as written, I’m not sure how it will work as a freezer jam. Canned using proper canning methods, it will keep at least a year.

  • Cindy Purnell wrote:

    thank you for this simple perfect recipe. I am a new to canning Texas gal, and will let
    you know how yours turns out. thanks again.

    • Martha wrote:

      You are very welcome Cindy – hope you have great success with the recipe and canning!

  • Roberta Etherington wrote:

    I am excited to gift this jam but I cannot get the labels to print

    • Martha wrote:

      Hi Roberta – You’ll need to download the labels first (once you visit the link, see upper right corner). Then go to the download and print from there. Hope that works!

  • Ceda wrote:

    Just an update on the batch that did not gel. I emptied all the jam into pan again, washed all jars, and brought it to a boil again. I added two more packages of pectin to make sure it gelled. It did not gel so I’m not touching it again. Way too much work. I’ve made jam for years and only had one batch not gel. When I added 1 pouch of liquid pectin, that did the trick. Maybe it’s because I used fresh strawberries. It is delicious but just runny. I’m naming it Ice Cream topping. FYI

    • Martha wrote:

      Hi Ceda – Thanks for the update – I have no idea why your jam isn’t setting. Using fresh strawberries shouldn’t be an issue and I assume you made no other changes to the recipe? I’m stumped.

  • Ceda Pearsall wrote:

    I made this jam last night and it hasn’t set. All lids are down and sealed but it looks runny. I was thinking while I was making it that I should have used 3 packages of pectin but I followed the recipe. First time I have ever had runny jam. I hate to take it all apart. I might just call it ice cream topping.

    • Martha wrote:

      Thanks for your feedback Ceda. We’ve always found that two package of the liquid Sure-Jel pectin are enough so not sure why yours didn’t set up – especially if you used the exact measurements of fruit and sugar in the recipe. You could try chilling the jam before serving to see if that firms things up?

  • Patricia Gomez wrote:

    I was going to make this jam the weekend, but I shopped at 3 stores and NO one has frozen or fresh cranberry. Can you use dried cranberries?

    • Martha wrote:

      Hi Patricia – No – dried cranberries won’t be the same. Sorry! At this time of year, frozen is your best bet – fresh won’t be harvested until closer to early October.

  • Judith Hackmann wrote:

    How long will this jam keep? Want to make it for Christmas presents. And can it be frozen?

    • Martha wrote:

      Hi Judith – As long as you follow safe canning methods, this jam should keep for up to a year. We haven’t tried freezing it ourselves but I’m guessing you could freeze it.

  • Cleo wrote:

    Can this made as freezer jam? If so, how?

    • Martha wrote:

      Hi Cleo – We’ve only made this jam as written and canned.

  • Debra Wilcox wrote:

    Let me your jam. Would you please share where your colored labels cane from? The scalloped ones. thank you,
    Debbie Wilcox

    • Martha wrote:

      Hi Debbie – I placed the stickers on red card stock and then cut the scalloped circles around using craft scissors similar to these:
      Hope that helps!

  • Debra Wilcox wrote:

    So pretty and tasty! Makes a lovely Christmas gift ! Would you be so kind as to share where you got your hang tags and pretty string?

    • Martha wrote:

      Thanks Debra – We made the hang tags using the printable labels in the post (you can download and print them) – we stuck them on red card stock and used craft scissors to cut out circles, creating the fluted edge on the circles. Red card stock and string was from Michaels, the craft scissors came in a set from Target (look in the scrapbook section), and the stickers to make the labels came from Staples or Amazon.

  • Louanne Anderson wrote:

    Do you have a Christmas jam recipe made as a freezer jam instead of a cooked version?

    • Martha wrote:

      No – I’m sorry, we don’t have a freezer version of this recipe.

  • Jan G wrote:

    Could peaches somehow be used or a combination of peaches and strawberries

    • Martha wrote:

      Hi Jan – I’m not sure. Swapping in different fruits in different quantities may require more or less pectin, and without testing it, I can’t say for sure. I’d search a reliable source such as the Ball Canning website for a peach jam or peach strawberry jam recipe that has been kitchen tested.

  • Jackie Young wrote:

    Can’t wait to try it but can you tell me do you use jam sugar or normal and if it’s jam sugar with pectin do you need the liquid pectin

    • Martha wrote:

      Hi Jackie – This recipe uses granulated sugar. I’ve actually never heard of jam sugar with pectin already in it so I can’t give you any advice about how that would work for this recipe. The liquid pectic doesn’t require cooking which is why it is added at the end of this recipe. If your jam sugar has powdered pectin in it, it will need to be cooked (but I’m not sure if it would need to be simmered any longer than the recipe already calls for.) Hope that helps!

  • Karen Ford wrote:

    Just saw the Christmas Jam recipe looks good.Somwhere I saw where
    Orange peel or zest can be added.
    How much?

    • Martha wrote:

      Hi Karen – We haven’t added orange peel or zest ourselves so I can’t say for sure how much to add.

  • Lisa Fritsch wrote:

    If I water bath some Bonne Maman jars I’ve saved, can these be used instead of Ball jars with the band lid? Would this be a mistake? I ‘m a big fan of reduce, reuse, recycle and would prefer to use the old jars rather than use something new, but am not experienced enough with canning to know if this would work. Thank you!!

    • Martha wrote:

      Hi Lisa – I really don’t think the Bonne Maman jars are meant to be reused for canning at home. I personally wouldn’t risk it! If you are completely unfamiliar with canning, I’d suggest spending a little time on the Ball Canning website to learn more about it: – Hope that helps!

  • Jamie wrote:

    Should the jam be kept refrigerated after it’s canned?

    • Martha wrote:

      Hi Jamie – As long as you have canned it correctly and it has a tight seal, there’s no need to keep it refrigerated until you open the jar.

  • Emma wrote:

    Thanks for the recipe, I wanted to share my 2 scents re: powdered pectin. I bought the ball instant pectin in a jar before realizing this called for Liquid. The back of the jar says “6 TBS powdered = One Box of Pectin.” But I wanted to make sure that that one liquid pouch=1box=6 TBSPs

    I halved the recipe, because this was my first time making jam, and I was also using 4 oz jars. I found an almost identical recipe elsewhere that said it is ok to half the recipe.

    The ball powdered pectin says for every 1 1/3 cup fruit to use 1 ½ TBSP pectin and 1 cup sugar for the low sugar recipe (or 1 2/3 for the full sugar recipe)
    Halfling the recipe left me with about 5 cups of fruit once it was processed. Which means I would use 1.5 TBSP x4, or 6 TBSPs pectin, and 4 cups of sugar. 4 cups of sugar weights just about 2.5 lbs so everything in this recipe verifies what is on the pectin instructions, and vis versa.

    However, the only change I had to make is the powdered pectin is added to the fruit at the beginning per the package instructions, before it reaches a boil. Not at the end. My jam came out great, a little sweet for my taste, but it will make great Christmas gifts as planned.

    Hope this helps some other jam newbie like me.

    • Martha wrote:

      Thank you so much Emma!

  • Ruth Hodges wrote:

    I have only used Sure Jel to make jelly! Can I use use it instead of the liquid pectin?

    • Martha wrote:

      Hi Ruth – I’m sure you can, but there will likely be some adjustments you’ll need to make. Without testing it myself, I can’t say for sure what changes you need to make, especially since I don’t know which specific Sure Jel product (powdered, low sugar, etc) you want to use. I’m sorry I can’t be more help, but I can assume you that the liquid pectin is very easy to use!

  • Colleen wrote:

    could you please tell me how many cups to make 5 pounds

    • Martha wrote:

      Hi Colleen – We typically buy Domino brand sugar and their website calculates 5 pounds of sugar as 11 1/4 cups. Hope that helps!

  • Esther Akeley wrote:

    Can you freeze this jam instead of processing it?

    • Martha wrote:

      Hi Esther – This isn’t a freezer jam recipe – I’m not sure what would happen if you tried freezing it.

  • Lynn wrote:

    I made this last year. It was Amazing! I plan on making it again this year. I substitute using cherries instead strawberries….yummm.

    • Martha wrote:

      Sounds delicious Lynn! Thanks for the suggestion!

  • Tim Altfather wrote:

    Made this last Christmas and gave it to family and friends, everyone liked it an several asked for the recipe. ? Should I cold pack to insure a good seal?

    • Martha wrote:

      Hi Tim – No – you definitely want to can the jam while hot placing it into clean sterilized jars, then use the water bath method to can.

  • Michele Southern wrote:

    My Mama made this jam several years ago and gave it to my brother and me as part of our Christmas presents. We all fell in love with it!! My brother passed away in 2007 and my Mama passed away just last year. I’ve never canned anything in my life but I wanted to make this jam in memory of both of them!! I made it a couple of days ago and it turned out wonderful!! I will recommend that after the berries have started to warm up, before adding the sugar, I highly recommend that the mixture be put through a fine mesh strainer!! It makes the jam real smooth!! No one wants to eat crunchy jam!! In loving memory of my Mama, Sandy, and my brother Dean!!

    • Martha wrote:

      Thanks for the suggestion Michele – and what wonderful memories! So glad you wrote to us today!

  • Valerie wrote:

    Hi, so glad you still reply to questions. I do not have a quisenart to chop the fruit, not do I have a blender (teenagers broke it lol) what should I do I desperately want to make this and I already bought the ingredients but didn’t read the recipe before purchasing them. Help help help 😁

    • Martha wrote:

      Hi Valerie – Do you have a potato masher? I’d let all of the fruit defrost (assuming you buy frozen strawberries) in a bowl or use all fresh strawberries and cranberries – then mash them up in a bowl saving the juices. Depending on how finely you can mash the fruit, your jam might be a little chunkier, but it will still be delicious! Hope that helps!

  • Veronica wrote:

    Can you freeze this jam?

    • Martha wrote:

      Hi Veronica – I don’t know – I’ve never tried freezing it, only canning it as written in the recipe. If you try it, let us know!


    I’ve not made jam for years, but in retirement now find the time for such pleasures. I’m going to make this to take to my children’s families when I visit for the holidays. Just want to double check on the five lbs of sugar. I know jam takes a lot but this seems pretty heavy. So, five pounds and not five cups, right? I look forward to getting deeper into your recipes as they look very good~

    • Martha wrote:

      Thanks Georgia – Yes – 5 pounds is correct per the original recipe. I’ve had some other readers comment that they have successfully cut back on the sugar without impacting the effectiveness of the pectin. Hope that helps!

  • Angie S wrote:

    Hello Lady Martha,
    I’m very excited to make this Christmas Jam. I think I’m going to put a slight spin on it by adding some wine to it. Maybe a Merlot….. what do you think and how much should I add? Cause also email me your labeled?

    • Martha wrote:

      What an interesting idea Angie! This recipe makes a large pot of jam – maybe start with a 1/4 cup and add more to taste? (I’d be cautious about adding too much – not sure how it will effect the pectin and jelling of the jam). I will email the labels to you later today once I can access the original file at home – did you have issues with downloading them from the link in the post?

  • Linda wrote:

    In making the Christmas Jam, do I have to use liquid pectin?

    • Martha wrote:

      Hi Linda – I’ve only made this jam using the liquid pectin – it is added at the end, after the fruit has cooked and is easiest to use. From what I understand, powdered pectin would need to be added earlier in the cooking process. I haven’t tried using powdered pectin myself so unfortunately, I don’t have any advice as to how much powdered pectin you would need to use as a swap for the liquid – if you do a Google search there are lots of different online articles giving advice on how to adapt recipes for powdered pectin use. Hope that helps!

  • Donna F wrote:

    I make this every year in October while there are still fresh strawberries, and give them as Christmas gifts. It is the only time I make and give them, that way the people I give them to can’t wait to get it again the next year….Oh, and I don’t use the 5lbs of sugar…..I use around 3.5 lbs, and it is just perfect.

    • Martha wrote:

      Thanks Donna – We do get a lot of questions about that 5 pounds of sugar so great to know it’s just as good with less. Thanks for taking the time to write to us today!

  • Debbie wrote:

    Hi , can you use dried cranberries??

    • Martha wrote:

      Hi Debbie – No – fresh or frozen cranberries should be used for this recipe. While it’s still a little early to find the fresh cranberries at the supermarket, check the frozen fruit case – we’ve found frozen berries there all year round. Hope that helps!

  • Connie Gaddy wrote:

    I know this has been addressed in some of the comments, but is it really 5 POUNDS of sugar or 5 CUPS? I have had people tell me the 5 pounds is a misprint and it should be 5 cups.

    • Martha wrote:

      The original recipe from Tougas Family Farm called for 5 pounds of sugar – some readers have told us that they’ve been successful using less than that.

  • Margaret wrote:

    Hello – I am hoping that you still read your messages as I have a question that ma seem silly to you but for a newbee like me, I have to ask. Is this jam to be stored in the freezer or can it go into a cold room. If you can let me know I would appreciate it. Can you reply to my email as well as I have a funny feeling I wont find the answer in here LOL
    Thank you in advance

    • Martha wrote:

      Hi Margaret – We always check for new comments 🙂 and no such thing as a silly question! As long as you’ve canned the jam correctly using the water bath method and have a tight seal, it can be stored in your pantry or cabinet without refrigeration. (It would not be safe to store a glass jar of this jam in the freezer!) We’ve only canned this ourselves in jars, but if you do want to try freezing it, it should be frozen in zipper seal plastic bags. Hope that helps! Martha

  • Lori wrote:

    Do you know if this can be frozen? I’m thinking of vacuuming sealing small bags for gifts with a pretty jar. Would this work?

    • Martha wrote:

      I’m sorry Lori – we’ve only canned the jam. The original recipe we followed did not specify that this was safe from freezing. Sorry I can’t be more help!

  • Whitley Holloman wrote:

    Can I replace cranberrys with frozen cherries? I can’t find cranberries anywhere right now, fresh or frozen.

    • Martha wrote:

      Hi Whitley – We haven’t tried making this with frozen cherries – but I suspect it will work! Please let us know how it comes out!

  • Alice wrote:

    This is totally a wonderful, delicious and easy jam to make!
    I made this for Christmas gifts and everyone loved it.
    I only suggest to add a pad of butter while boiling, it takes most of the foam that gathers on the top go away.

    • Martha wrote:

      Thanks Alice! Great suggestion!

  • Patricia avisto wrote:

    jam is delicious wonderful.

    great gifts.

    Could not print labels.

    • Martha wrote:

      Hi Patricia – You need to download the file before attempting to print the labels.

  • Beth wrote:

    Is 5 pounds of sugar right? That seems like a lot!

    • Martha wrote:

      Yes – 5 pounds is correct if you are making the full recipe

  • Lisa wrote:

    Do you know if I can substitute some of the sugar with stevia in the raw? Thank you

    • Martha wrote:

      Hi Lisa – We’ve only made the recipe as written, but if you try it with Stevia swapped in, please let us know how it comes out! (You might need to use a low-sugar pectin.)

  • Jan Gathing wrote:

    I just made this, couldn’t find 20 ounce bags of strawberries so I used 16 ounce bags, I also just used one small bag of ocean spray fresh cranberries which was about a pound and a 4lb bag of sugar because I could not find a 5lb one. The jam turned out amazing. I am going to purchase extra bags of cranberries to freeze. It yielded 10 half pint jars.

    • Martha wrote:

      Thanks Jan! So glad you enjoyed the recipe!

  • Deb wrote:

    I would love to make this jam but I think I would like to use fresh strawberries instead of frozen. I’m not sure if I would need to use a different amount or still use the 20ozs.
    Thank you and thanks for posting. Deb

    • Martha wrote:

      Hi Deb – You would use the same amount regardless of whether you are using fresh or frozen. Enjoy!

  • Karen W wrote:

    I just love the look of the label at the top-what kind of paper did you use and then did you use a punch? Which size? Thank you!!!

    • Martha wrote:

      Hi Karen – To make those labels, I just put the sticker labels on some red scrapbook paper (lightweight card stock) and then used scissors with a scallop edge (like this one: to cut the edge around it. Hope that helps!

  • Marie wrote:

    Hi, I was thinking of making with raspberries, would you think anything would change as far as ingredients?

    • Martha wrote:

      Hi Marie – I’ve only made the recipe as written but some of the other readers who left comments either here below the post or on our Facebook page have successfully added raspberries. I believe many of them strained the seeds before canning, but I don’t know if they adjusted any other ingredients. I’m sorry I can’t be more help.

  • Becky Durant-Vining wrote:

    Could you please post the Avery label number. I have tried 2 different ones, 22807 and 22827 and the 4 labels on the left of the page are off the circle. Also if you use low sugar or no sugar pectin, it will jell up with half the sugar. Thanks

    • Martha wrote:

      Hi Becky – We used 22807. I’m guessing there may be an alignment issue with your printer? You could try going into the word document and adding some spaces to see if that helps the alignment as it prints?

  • Paula Archer wrote:

    Does this recipe really call for 5 lbs. of sugar? Seem excessive.

    • Martha wrote:

      Hi Paula – Yes – the original recipe we shared used 5 pounds of sugar. Feel free to browse the comments – come of our readers reported that they were successful in reducing the sugar. (Others may have reduced it so much that the jam didn’t firm up.) We’ve only made the recipe as written so I can’t give you any advice if you prefer to reduce the amount of sugar.

  • Stefanie Vallejo wrote:

    Hi Martha,

    Just made the jam and waiting for it to set. I’m really excited! I followed the recipe and it yielded 24 – 4oz jars and 4 – 8oz jars!

    I’m now trying to print the labels on Avery 22817 label paper, and I cannot get the labels centered or to print properly. Would you be able to assist with this?

    Thank You,

    • Martha wrote:

      Hi Stephanie! I’m sorry you are having issues with the labels – I think the alignment of every printer is a little different. I found that the labels lined up better using one of our printers at home vs another at our home, so you could try a different printer. (I realize this might not be option if you only have one printer.) Otherwise – The labels are in a Word document so you might be able to nudge the spacing of the labels that aren’t aligning correctly with the Avery template we used. I hope that helps!

  • Shelia wrote:

    Just discovering this recipe when looking for ideas on homemade Christmas gifts. Would you think orange zest would work in this recipe?

    • Martha wrote:

      Hi Sheila – Although we haven’t tried adding it ourselves, we had another reader comment that they added orange zest too – and they thought it was a delicious addition! Enjoy!

  • Lisa Sankiw wrote:

    This recipe is delicious and easy to make. I only used 4 lbs. of sugar and added 2 tsp of butter to keep it from foaming and it came out perfect! I also processed it in my electric pressure cooker.

    • Martha wrote:

      Thanks Lisa!

  • Rebecca wrote:

    Not looking like it is going to set up for me. Fingers crossed it does. If not how would I go about trying to fix it or would just starting again be the way to go? I hate the thought of having to start over.

    • Martha wrote:

      Hi Rebecca – It should thicken more as it cools. But – we’re discovering that some of the folks who are writing to us having issues with the jam not setting up have swapped in other fruits or used powdered pectin instead of the liquid pectin…I’m not sure if that is what you did? Either way, if it doesn’t firm up as it cools, I’d suggest reheating the jam to a boil again and adding some more pectin. (Powdered pectin needs to be boiled in the jam to work, liquid pectin can be added toward the end.) Hope that helps!

  • Kimberly Evje wrote:

    Hi there! This recipe looks wonderful! I do like the idea of putting some lemon zest in. It will be a nice addition. I am hoping to make the jam this weekend but was wondering if the jars will be ok unrefrigerated until I give them out?

  • Susan Irwin wrote:

    Hui there….assume the the frozen strawberries are unsweetened? Thanks

    • Jack wrote:

      Correct, unsweetened.

  • Karla wrote:

    Put my spin on it with reduced merlot and the zest & juice from oranges.

    • Martha wrote:

      Sounds delicious Karla!

  • Terry wrote:

    I’m going to try this this week. Was wondering how long is shelf life or must it be kept in refrigerator?

    • Martha wrote:

      Hi Terry – As long as you follow proper canning techniques (water bath) when putting the jam in the jars, you should be able to store the jars unrefrigerated for up to a year (if it lasts that long). If you don’t can, then yes – the jam will need to be kept refrigerated and will last a few weeks. The recipe makes a large batch so you probably want to plan to can the jars. Enjoy!

  • sharon gima wrote:

    I don’t normally do “tweak” things but the first thing I thought of when I saw this was to add some pomegranates-either the juice or take the time to use fresh-crushed and strained. And of course, reduce the sugar!

    • Martha wrote:

      Sounds delicious Sharon! Let us know how it comes out!

  • Martha wrote:

    All set Michele – I’ve just sent them to your email.

  • Betty Schultz wrote:

    I was wondering if I could use sure-jel instead of the gel ? As I have plenty of sure-gel and my local go to lace for canning is out.And I so want tomake this jam. Thankyou.

  • Shawna Watkins wrote:

    This will be our first attemp at canning. Do we need to increase the cooking time and processing time based on our elevation? We’re at 4200 feet.

  • Virginia Decarlo wrote:

    I would like to know on the Christmas jam if I can substitute the sugar with a sugar substitute. I am diabetic but this jam sounds delicious. Thank you for any help you can give me. Sincerely Virginia Decarlo.

    • Martha wrote:

      Hi Virginia – Unfortunately we’ve only made the recipe as written so I don’t have any advice with reducing the sugar. I do know that the pectin in the jam needs some sugar to interact with so I don’t think you can swap in a sugar substitute completely. I’m sorry I can’t be more help.

  • Beth Bishop wrote:

    Your idea is so cute! I do have a question for you. I would like to get a Cricut, hopefully from Santa, but I don’t know what model to request. I’ve never worked with anything like that before so I could truly be called a novice.

    Your thoughts and ideas would be appreciated.

    • Martha wrote:

      Hi Beth – I don’t own a Cricut so I’m afraid I can’t give you any advice on that. We used some craft scissors with scalloped blades (found at Target) to make the gift tags shown in the photo. Hope that helps!

  • mary watkins wrote:

    omg i thought just like you all so much sugar but let me tell you this we made 40 1/2 pint jars last night and we had it on some toast this morning and let me tell you this it was delis so worth making thank you Martha for shearing with us and thank you for the labels will be making more jelly again before Christmas for sure

    • Martha wrote:

      Wow Mary! That is a lot of jam! So glad you enjoyed it!

  • Annie wrote:

    can you use stevia for this recipe

    • Martha wrote:

      Hi Annie – We’ve only made this recipe as written. Pectin needs sugar to interact with to thicken the jam so I don’t believe you can swap in stevia instead of the sugar.

  • Barbara Peraza wrote:

    This looks really good but has to much sugar for my diabetic family. Is there a no sugar added recipe?

    • Martha wrote:

      I’m sorry Barbara – we haven’t tried making this recipe as a sugar-free version.

  • Stefanie Vallejo wrote:

    Will these ship ok? I would like to send to family and friends out of state!

    Also, would it be possible to double the recipe, so I don’t have to do two different batches? This will be my first time, so I’m not sure how it will turn out if I double!

    • Martha wrote:

      Hi Stefanie – You can double the recipe if you have a pot that is large enough! (It makes a big batch.)

      • Stefanie Vallejo wrote:

        Thank you for answering all my questions!

  • Stefanie wrote:

    Hi! Would these ship well? I’d like to send some to out of state friends and family.

    • Martha wrote:

      Hi Stefanie – Assuming that you’ve canned the jars properly and pack the jars well so the glass doesn’t break – they should be fine to ship. You may want to ask the post office or UPS (or however you ship them) for packing tips.

      • Stefanie Vallejo wrote:

        Awesome. Thank you!

  • Carol Wilmet wrote:

    This sounds so good. I can’t have seeds do you think I could follow this recipe and just send it through a cheese cloth? And maybe make 1/2 batch?

    • Martha wrote:

      Sure Carol – you can strain the seeds and cut the recipe in half!

  • Joann wrote:

    If I made this today, how would I keep it for Christmas gifts. Does it need to be kept in the refrigerator or can it be kept on a shelf until time to give away? And how long is the shelf/refrigerator life?

    • Martha wrote:

      Hi Joann – If you can the jam (following the proper steps for the waterbath canning method) – the jars will keep up to a year. (Here is a link to the method: ) Once you’ve opened the jar of jam, keep it refrigerated for up to a month. If you choose not to can the jam, you will need to keep it refrigerated. It makes a large batch so we’d definitely recommend canning the filled jars.

  • Lisa Ethier wrote:

    This looks fabulous. Can you substitute the cranberries with raspberries? Just wondering if the recipe would stay the same.

    • Martha wrote:

      Hi Lisa – We haven’t swapped in raspberries ourselves, but we’ve had some followers on Facebook comment that they have successfully swapped in raspberries. Unfortunately I don’t know what proportions they used or if they made any other changes to the recipe. Sorry I can’t help more but if you try it, please report back!

  • Twola wrote:

    Made 2 batches last year to give away as gifts, this year I will make at least 3. Yesterday I found cranberries at Walmart so jam time it is!

    • Martha wrote:

      So glad everyone on your gift list is enjoying the jam! 🙂

  • sandie wrote:

    I love this recipe and trying it IN THE MORNING. BUT, I also have some raspberries and grapes in my freezer, will they work too?

    • Martha wrote:

      Hi Sandie – We’ve had a few readers tell us that they have added raspberries and it came out great. I’m not sure about the grapes! Hope you enjoy the recipe!

  • Stefanie wrote:

    Hi Laura,

    I know this post is old, but I just found it and would love to make these for gifts this year. I have several questions as a newbie to this kind of thing and I’m hoping you can help me. Sorry if these are silly!

    What do I need to do to sterilize the mason jars before filling?
    When it says to top with “hot lids”, I’m not sure I understand how to be sure the lids are hot?
    What is the best way to fill the jars – a funnel?

    Thank you so much for your help!!!


    • Martha wrote:

      Hi Stefanie – Not silly questions at all – since you haven’t canned before, I’d suggest reading information on Ball Canning’s website – they explain the Water Bath Canning method well here: (You’ll sterilize the jars in a pot of boiling water, we also dip our lids in the hot water – so that is the “hot lids” we refer to in our recipe.) There are funnels (see here: as well as jar lifters (see here: that are helpful tools to have when canning. Hope that helps!

  • Rebecca Lake wrote:

    I will be making this for gifts this year. I’m teaching my grandchildren his to make jams and jellies. This one sounds great!

    • Martha wrote:

      Thanks Rebecca – We love that you are teaching your grandchildren how to make jams and jellies! We hope you enjoy the recipe as much as we do!

  • Sharon wrote:

    I was wondering why the liquid pectin, can you use the powdered kind?

    • Martha wrote:

      Hi Sharon – We’ve only made this recipe ourselves with the liquid pectin. My understanding is that liquid pectin is typically used when it is added at the end of a recipe, after the fruit has boiled. (Powdered pectin will need to be added earlier in the cooking process.) I personally find the liquid pectin easier. Hope that helps!

  • Toni-Sue Lua wrote:

    with the amount of natural pectin in the cranberries this could also be done the old fashioned way by cooking it til it thickens. I would go a cup of sugar to a cup of fruit. I am going to make this.

    • Martha wrote:

      If you try the recipe without the pectin, please let us know how it comes out!

  • Tara Robicheau wrote:

    Is it really 5 lbs of sugar, or should it be cups?

    • Martha wrote:

      Hi Tara – It really is 5 pounds of sugar.

  • Jane Sperberg wrote:

    Can we use Splenda instead of sugar, and used raspberries instead of strawberries

    • Martha wrote:

      Hi Jane – I don’t believe the jam will set up using Splenda – the pectin does need some sugar to interact with so the jam firms up. I’ve never tried making this with raspberries so I can’t say for sure how it will come out.

  • Andrea Herron wrote:

    I tried the recipe and My Christmas Jan came out running I followed the ingredients to a T can someone tell me what went wrong

    • Martha wrote:

      Hi Andrea – I’m sorry to hear that you had problems with the recipe. Although it sounds like you followed the recipe, did you make any substitutions or reduce/eliminate any ingredients? Did you bring the jam to a full rolling boil? It’s so hard to tell what went wrong without being in your kitchen with you! To salvage things, you could try reheating all of the jam again on the stove and adding more pectin. Hope that works for you!

  • katherine wrote:

    Hi! This sounds heavenly!! Ive already thought of some tweaks to personalize it. I do hsve a quedtion. I use Ball classic powder pectin, do you know compared to the liquid how much I’d need to use?

  • Barbara Hale wrote:

    Can you substitute dried cranberries in this jam recipe

    • Martha wrote:

      No Barbara – Fresh or frozen should be used. (I don’t think attempting to reconstitute the dried cranberries will work.)

  • Mary-Gail Durst wrote:

    I don’t have a scale, can you send me the recipe in cups/ounces instead of pounds ?

    • Martha wrote:

      Hi Mary-Gail – Berries (especially strawberries) vary in size so a cup of large strawberries will yield less than a cup of smaller strawberries that can be packed inside the cup measure. To ensure that your jam comes out correctly with the right proportion of fruit to pectin and other ingredients, measuring by weight rather than volume is best. Home scales are very inexpensive (our was $15) but if you don’t want to buy them, as you go to buy your ingredients, you could also weigh the fruit in the produce aisle scale to make sure you have enough. Hope that helps.

  • Amber wrote:

    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

  • Anna wrote:

    Hi Martha
    What name brand pectin did you use?

    • Martha wrote:

      Hi Anna – We use the Certo/Sure-Jell liquid pectin.

      • Anna wrote:

        Thanks for getting back to me. Am looking forward to making your jam.
        Merry Christmas and a Great New Year

  • Kelly wrote:

    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!

    • Martha wrote:

      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:

  • Pauline Heaven wrote:

    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

    • Martha wrote:

      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!

  • Candace wrote:

    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.

    • Martha wrote:

      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!

  • Janie wrote:

    Made this jam yesterday! Awesome!!!! My family loved it and I am making more tomorrow! Thank you for sharing

    • Martha wrote:

      So glad you (all) enjoyed the jam Janie! Have a wonderful holiday season!

  • Cindy wrote:

    Could you put different printable labels on your site this is a really cute idea for canned gifts

  • Penny wrote:

    How long will this last canned with a good seal and not refrigerated?

    • Martha wrote:

      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.

      • Penny wrote:

        Thank you! I can’t wait to try this :o)

  • Dee wrote:

    Do you use raw or cookies cranberries

    • Martha wrote:

      Hi Dee – this recipe uses raw (fresh or frozen) cranberries.

  • Margaret wrote:

    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!

    • Martha wrote:

      So glad you enjoyed the jam Margaret! Merry Christmas!

      • Evelyn wrote:

        Going to make this along with my green jalapeno jelly and put a jar of each in little basket for christmas…

        • Martha wrote:

          What a great idea Evelyn! Love it!

  • Margaret wrote:

    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!

    • Martha wrote:

      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:

      • Margaret wrote:

        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!

  • Devin Rose wrote:

    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!

    • Martha wrote:

      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:

  • Kathy wrote:

    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

    • Martha wrote:

      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!

  • Jessica wrote:

    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?

  • Korina wrote:

    hi..if liquid pectin is not avalaible what else can I use? And in what quantity?

  • Melissa wrote:

    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?

    • Martha wrote:

      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!

  • Linda wrote:

    Can regular pectin be used instead of liquid pectin?

  • Sandi wrote:

    Is that the right amount of sugar cause 5 pounds seems alot lol

    • Martha wrote:

      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.

  • Taylor wrote:

    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!

    • Martha wrote:

      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!

    • Teri wrote:

      Pomegranates make a wonderful jelly also. I used to make pomegranate jelly for Christmas gifts when I lived in California and had a pomegranate bush.

      • Martha wrote:

        Sounds wonderful Teri! Thanks for the suggestion!

  • Cyndy wrote:

    What is the shelf life for this great lookin recipe?

    • Martha wrote:

      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!

  • Linda wrote:

    Does this really use 5 pounds of sugar? Can it be made as freezer jam?

    • Martha wrote:

      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!

  • Paula wrote:

    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!

    • Martha wrote:

      Thanks Paula! So glad you are enjoying the jam as much as we do! (We eat it year round…not just at Christmas!)

  • Julie wrote:

    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.

    • Martha wrote:

      You’re a very sweet grandma Julie! So glad you are all enjoying the recipe!

  • Debbie wrote:

    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.

    • Martha wrote:

      Thanks Debbie! So glad you all enjoyed the recipe as much as we do! Happy New Year!

  • Marion wrote:

    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…:-)

    • Martha wrote:

      I hope you all enjoy the jam Marion!

  • Alaine wrote:

    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!

    • Martha wrote:

      Thanks Alaine!

  • theresa wrote:

    You can eliminate the foam by adding a tiny bit of butter to the cooking jam mixture towards the end!

    • Martha wrote:

      Thanks for the tip Theresa! I’m going to try that the next time we make this jam!

  • pam wrote:

    Thank you for sharing. Perfect idea for new gift giving. Looking forward to trying it.

    • Martha wrote:

      Thanks Pam! I hope you enjoy the recipe!

  • Kathy Durling wrote:

    Will this recipe work as freezer jam? Could it be frozen instead of canned?

    • Martha wrote:

      Hi Kathy – I’m sorry – don’t know if this jam has the same properties as freezer jams.

  • Kristen Johnson wrote:

    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.

    • Martha wrote:

      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!

  • lauren wrote:

    Hello. I was wondering if you have to use liquid pectin or not f you can use the powder. Thanks

  • Betty Burnett wrote:

    i would like to make this for xmas gifts

  • Lisa wrote:

    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!

    • Martha wrote:

      Thanks Lisa! So glad the recipe worked out for you!

  • Kate wrote:

    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.

    • Martha wrote:

      Thanks Kate! Glad you found a lower sugar option!

  • Regina wrote:

    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!

    • Martha wrote:

      Glad you liked it!!

  • Julie Cloudt wrote:

    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.

    • Martha wrote:

      Great idea Julie! Hope you enjoy the jam!

  • Andia wrote:

    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?

    • Martha wrote:

      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!

  • Melissa Mills wrote:

    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.

    • Martha wrote:

      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.

  • Amy [email protected] wrote:

    Such a wonderful gift idea! Pinned!

  • Jennifer wrote:

    Just wondering if adding some sort of spices would help? Like cloves or cinnamon?

    • Martha wrote:

      That’s completely up to you Jennifer – feel free to add any spices or ingredients you’d like!

  • Beth Lopez wrote:

    Hi! Quick question…do you thaw the frozen fruit before processing? Thanks for all your wonderful recipes!!

    • Martha wrote:

      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!

    • betty wrote:

      have only made frozen jam before, thought I would make this for my grandchildren for Christmas it looks like it separated when I took them out of the hot water bath is this normal?

      • Martha wrote:

        Hi Betty – The jam will firm up as it cools in the jars. But if it looks completely separated you might need to boil it some more and/or add more pectin.

  • Nicole wrote:

    What are pounds in kilos or grams plz and ounces

  • Barbara Sue wrote:

    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.

    • Martha wrote:

      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!!

  • Lori wrote:

    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!

    • Martha wrote:

      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

      • Rebecca Durant-Vining wrote:

        Unless your using low or no sugar Certo, I wouldn’t cut back the sugar. I cut it back and the jam didn’t jell.

    • Sharon wrote:

      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!

      • Martha wrote:

        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!

      • Renay wrote:

        I made this jam with 4 lbs of sugar – not much of a reduction, but still… It turned out amazing.

        • Martha wrote:

          Thanks Renay!

  • Laura wrote:

    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!!

    • Martha wrote:

      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!

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