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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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Janie says
Made this jam yesterday! Awesome!!!! My family loved it and I am making more tomorrow! Thank you for sharing
Martha says
So glad you (all) enjoyed the jam Janie! Have a wonderful holiday season!
Cindy says
Could you put different printable labels on your site this is a really cute idea for canned gifts
Martha says
Thanks Cindy! Here is one more that we’ve done: https://www.afamilyfeast.com/mandarin-marmalade/ – we hope to do more in the future!
Penny says
How long will this last canned with a good seal and not refrigerated?
Martha says
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 says
Thank you! I can’t wait to try this :o)
Dee says
Do you use raw or cookies cranberries
Martha says
Hi Dee – this recipe uses raw (fresh or frozen) cranberries.
Margaret says
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 says
So glad you enjoyed the jam Margaret! Merry Christmas!
Evelyn says
Going to make this along with my green jalapeno jelly and put a jar of each in little basket for christmas…
Martha says
What a great idea Evelyn! Love it!
Margaret says
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 says
Hi Margaret – Could I suggest that you check out the Ball Canning website for canning guidance? I’ve only canned half-pint jars for 10 minutes and I’m not a canning expert otherwise. Here is the link: http://www.freshpreserving.com/
Margaret says
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 says
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 says
Hi Devin – If you haven’t canned it right away, then yes – it can be stored refrigerator for a few weeks. However, you really want to process the jam while hot in sterilized jars right away. I’m afraid if you jar the jam without following the proper sterilization methods, then process it later, the jam won’t be sterile. I would really encourage you to read up on water bath processing on the Ball Canning website: http://www.freshpreserving.com/getting-started
Kathy says
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
Martha says
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 says
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 says
hi..if liquid pectin is not avalaible what else can I use? And in what quantity?
Martha says
Here is a link you might find helpful: http://food52.com/hotline/2359-is-it-possible-to-substitute-powdered-pectin-for-liquid-pectin-can-you-interchange-them-if-you-add-t