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Christmas Jam {plus FREE Printable}

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! Watch this video:


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!)

Christmas Jam Label Download

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
  • 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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Mandarin Marmalade

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  1. 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!

  2. 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

      • Rebecca Durant-Vining :

        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.

    • 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!

  3. 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.

  4. What are pounds in kilos or grams plz and ounces

  5. 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!

    • 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?

      • 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.

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

  7. Such a wonderful gift idea! Pinned!

  8. 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

  9. 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.

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. Could you please email me the labels as well. Gonna try this. Thanks so much!

  15. 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.

  16. 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!

  17. i would like to make this for xmas gifts

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

  19. Michelle Nofziger :

    I cannot get the labels to download/print correctly. Can you please email it to me? Thank you.

  20. Kristen Johnson :

    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!

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

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

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

  24. 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!

  25. 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…:-)

  26. 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.

  27. 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.

  28. 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!

  29. 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!

  30. 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!

  31. 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!

    • 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.

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

  33. Can regular pectin be used instead of liquid pectin?

  34. 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!

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

  36. 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?

  37. I am making the Christmas Jam for my coworkers…is there any way I could purchase the Christmas labels from you?

  38. 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!

  39. Would you mind emailing me link for the labels as well? Is it available in pdf? Thanks so much!

  40. 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:

  41. 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:

      • 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!

  42. 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!

  43. Do you use raw or cookies cranberries

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

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

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

  47. 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!

  48. Could you PLEASE email me your labels adorable! Thank for sharing💝

  49. 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!

  50. 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!

  51. 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!

  52. Hi Martha
    What name brand pectin did you use?

  53. joan holmes :

    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

  54. 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

  55. Please email the template for Christmas Jam labels.

  56. Mary-Gail Durst :

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

    • 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.

  57. Can you substitute dried cranberries in this jam recipe

  58. 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?

  59. Andrea Herron :

    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

    • 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!

  60. Thanks for the recipe! Can you please email me the printable. Thank you so much

  61. Jane Sperberg :

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

    • 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.

  62. Tara Robicheau :

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

  63. Tara Robicheau :

    Could you please email me the labels?

  64. 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.

  65. Would you please email me the Christmas JaMonday Labels

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

    • 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!

  67. HELP! Tried and tried but could not get the adorable Christmas Jam labels. I see that you have solved the same problem others had by emailing them to the individuals. Please send them to me as well. Giving these as gifts to Christmas visitors sounds like such a wonderful idea. I plan to do just that. Thank you!

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

  69. 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!!!


  70. 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?

    • 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!

  71. 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!

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

    • 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!

  73. I haven’t made this yet but I am going to! Would love the link for the labels!

  74. 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?

    • 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.

  75. 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?

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

  77. Stefanie Vallejo :

    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!

  78. Jeannie Belgarde :

    The Christmas Jam looks so yummy.
    I’m going to make this and give this for Xmas gifts.

  79. Hi I can’t seem to find the link for the printable labels. Would it be possible for u to send me the link via email? This looks so yummy, looking forward to making it. I recently made a blueberry/strawberry jam and it was great. But I’m thinking with the tartness of the cranberries yours will be delicious.
    Thank you

  80. Barbara Peraza :

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

  81. can you use stevia for this recipe

    • 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.

  82. Bonnie Lawrence :

    Could you please sent me the labels for Christmas Jam to my email

  83. made with my sister will let you know how it is and need your lables didnt work for me please

    • All set Mary – I’ve just emailed them to you.

      • 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

  84. Recipe looks wonderful and I plan to make for gifts. I printed the recipe ok but I can’t print the labels. I get the labels to show up when I open your file but they don’t print. I get pages showing the pix of the jar of jam stating that printable labels are available. Please help.
    Thank you.

    PS I plan to make 1/2 recipe. Seeing as all ingredients can be easily halved, shouldn’t be a problem.

    • Hi Louise – I just sent you the labels via email as a Word document. (Online – you need to download the file before trying to print.) Yes – you easily half the recipe. Hope you enjoy the recipe!

  85. 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.

    • 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!

  86. Good Mornin’! Can I use Splenda instead of sugar?

    • Hi Dave – 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 Splenda instead of the sugar.

  87. Virginia Decarlo :

    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.

    • 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.

  88. Hi! I just love and appreciate the amount of work you have put into this site! Thank you very much for this wonderful gift idea. I am having issues with getting the labels though. Can you send me a different way to pull them up?

    Thank you!

  89. Bobbie Kreiling :

    Would you please email me the darling Christmas jam labels. Can’t seem to download them. Thank you!!

  90. Shawna Watkins :

    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.

  91. 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.

  92. Can you please send me the label in my email. Excited to try this recipe!

  93. 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!

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

    • 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!

  95. I love this idea and want to make these for Christmas gifts but can’t get the label download to work for some reason. Would it be possible for you to send the labels to me by email? Thanks so much.

  96. Bobbie Kreiling :

    I accidentally deleted my email. Would you be able to email the labels again? Thank you so much

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

  98. Hi Martha, this looks amazing. I am going to make this tomorrow. Going to make as written. Also going to try cooking the cranberries first til they burst then running strawberries and cranberries thru a food mill then finishing it off. Any reason this wouldn’t work? Also having trouble printing the labels. Could you email a pdf version? Thank you and Merry Christmas.

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

  100. 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?

  101. Looking forward to trying this wonderful recipe! Could you please email the labels? Many thanks and Merry Christmas!

  102. 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.

    • 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!

  103. 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.

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

    • 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!

  105. Help! I am making this for my daughter to give out at Christmas to some people. I can not get the labels to print. Could you please email them to me? I would so appreciate it. Thank you!

  106. Stefanie Vallejo :

    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,

    • 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!

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

    • 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.

  108. Becky Durant-Vining :

    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

    • 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?

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

    • 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.

  110. Could you PLEASE email me your adorable labels! Thanks for sharing💝

  111. Please email me labels for marmalade an christmas jam, they are both sooooo nummy, thank you, Jayne

  112. 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!!!

  113. Hi,
    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

  114. 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.

  115. I’m trying to print the labels but am unable to. What can be the problem?

    • Hi Betty – You have to download the file onto your computer and then print from there. If you still can’t print, please email back and I will forward the Word document to you.

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

    • 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.)

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

  118. Patricia avisto :

    jam is delicious wonderful.

    great gifts.

    Could not print labels.

    • Hi Patricia – You need to download the file before attempting to print the labels. If you still can’t print, please email me back and I will email you the Word document.

  119. 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.

  120. Whitley Holloman :

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

  121. 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?

    • 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!