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This super easy Christmas Jam has sweet-tart, delicious flavor!
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 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. Please note: You must DOWNLOAD THE LABELS FIRST before you will be able to print them.
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
- 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.
- Does this recipe REALLY call for 5 pounds of sugar? Yes – that is the amount called for in the original recipe.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Christmas Jam
If you are planning to can this jam, have your sterilized jars, rims, bands and canning tools ready and sterilized ahead of time.
Ingredients
- 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
Instructions
- In a food processor, pulse the strawberries and cranberries – you can process them to a finely chopped texture for a completely smooth jam, or leave some fruit partially chopped for a chunkier jam.
- Pour the processed fruit into a large heavy-bottomed pot. Add sugar and over medium high heat, bring the fruit and sugar mixture to a full rolling boil.
- Boil for 1 minute.
- Remove the pot from the heat and add the pectin, stirring to mix completely.
- Allow the jam to cool for 5 minutes, then skim off the foam on the top.
- Ladle the hot jam mixture into sterile half-pint jars, leaving ¼-inch headspace. Wipe jar rims clean, cover with hot lids and screw on the jar bands.
- Process the jars for 10 minutes in a water bath. (Read more how to’s here).
- Makes about 14 half-pint jars. Recipe may be halved.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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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!
Thanks Ryan! Glad you enjoyed it! (And agree – the liquid pectin does seem to work the best!)
do you also use the juice from the thawed strawberries
Yes – just add it all in!
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!
Thanks Kathy! (I agree!) 🙂
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!!
You’re welcome Anjanette!
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.
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
Sounds like a great gift idea Carrol!
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.
So glad the recipe is a hit Denise! (And I agree about the package sizes…)
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?
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.
Is it ok to freeze this jam?
Hi Vickie – We’ve only canned this jam as written, I’m not sure how it will work as a freezer jam.
How long does it keep for can you freeze it the same as freezer jam ?
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.