Christmas Jam Recipe - (2024)


Community Pick

Submitted by Donna M.

"This festive jam is being posted for a request. I found it recently in a community type cookbook and I haven't had a chance to try it yet."


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Ready In:


6 half pints



  • 3 cups cranberries
  • 1 orange, peeled and seeded
  • 2 teaspoons orange zest (from above orange)
  • 1 (10 ounce) package frozen sliced strawberries, slightly thawed
  • 14 teaspoon ground cloves
  • 14 teaspoon ground cinnamon
  • 4 cups sugar
  • 12 cup water
  • 1 (3 ounce) packet liquid fruit pectin



  • Combine cranberries and sections of seeded orange in a food processor.
  • Pulse until coarsely chopped.
  • Add strawberries, zest, cloves and cinnamon.
  • Continue processing until finely chopped, but not pureed.
  • Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended.
  • Cook for 2 minutes over low heat, stirring constantly.
  • Increase heat to high and bring mixture to a full, rolling boil.
  • Stir in liquid pectin.
  • Stirring constantly, bring to a rolling boil again and boil for one minute.
  • Remove from heat and skim off foam.
  • Immediately pour into 6 hot, sterilized half-pint jars.
  • Carefully wipe clean rims of jars with a damp cloth.
  • Place lids on jars and screw on bands just until snug.
  • Process in boiling water bath for 10 minutes.
  • Remove from water bath and cool away from drafts until jars seal.

Questions & Replies

Christmas Jam Recipe - (13)

  1. How long can these be stored? So that they can be made in advance of the holidays.


  2. Can frozen cranberries be used? I made two batches already with fresh cranberries and they turned out delicious, but I've had a number of family members who are asking for them, to give as gifts cause they enjoy them so much

    Jo-Anne B.

  3. Can I use powdered Sure Jel for this recipe ??? & if so ... how much ??? Thank you !!! I am really excited to try this ??


  4. Has this been proven shelf stability? I've been told canning recipient have to be tested for stability

    Christine L.

  5. Is there a way to make it with no sugar added? Ex using monk fruit , or splenda.

    Dawn C.

see 5 more questions



  1. This tasted and smelled fantastic and set up beautifully! Every year right after the holidays when cranberries go on sale I buy several pounds of them and dry some, can some, make jams, jellies, sauces, etc - this absolutely will be a recipe that I use every year from here on out! The only change I made was that I could not find a 10 ounce bag of frozen strawberries, only a 14 ounce one so I went to all the trouble of weiging out 10 ounces of strawberries only to decide at the last minute to just use all of them anyway with fantastic results!! Thanks so much for posting this recipe!!


  2. Very good, not too sweet. Don't try to substitute powdered pectin. I tried to and it didn't go well. My second batch with the liquid was perfect. I gave jars of this as Christmas gifts.


  3. This turned out perfectly! I made this jam to give as gifts and I know everyone will love it!! It's fabulous on goat cheese and Brie. Will be great on a turkey sandwich!! I will make this every year!!


  4. This is very good, out of all the five items we canned for Christmas baskets, this one is the best. I used one box of powder pectin, instead of liquid.


  5. This was easy to make and delicious. I also made a superb sauce for venison using 1 cup of red wine, 1 beef stock cube and 3 tablespoons of the jam. It was delicious with the Springbok Loin!


see 27 more reviews



  1. For my second batch I added a teaspoon of cayenne pepper so I can serve with cream cheese on crackers or as a garnish to a cooked chicken or pork dish.

    Kristin S.

  2. Do l have to use cloves, can l use nutmeg instead???


  3. Used the zest then squeezed the orange added cup of orange juice



Donna M.

Billings, Montana

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Christmas Jam Recipe  - (2024)


What is the secret to making jam? ›

Use fresh, dry, slightly under-ripe fruit. Strawberries and raspberries are best layered with the sugar and left for a couple of hours before cooking. Plums, currants, gooseberries, cherries etc need to be lightly poached before sugar is added. Pectin, naturally found in fruit is vital to make your jam set.

What is Christmas jelly made of? ›

Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped. Add strawberries, zest, cloves and cinnamon. Continue processing until finely chopped, but not pureed.

How do you make jam more flavorful? ›

The best jams strike a balance among three ingredients: fruit, sugar and acid. Peak-season fruit is thickened with granulated sugar, which, along with an acid like lemon or lime juice, helps enhance its flavor.

How to make your own jam preserves? ›

To make the jam:
  1. Add 2 cups of prepared fruit to a large mixing bowl.
  2. Add the sugar and mix well.
  3. Let the mixture stand for 20 minutes, stirring occasionally.
  4. Dissolve powdered pectin in 1 cup cold water in a saucepan.
  5. Bring to a boil and boil for 1 minute.
  6. Add pectin solution to the fruit and sugar mixture.

What not to do when making jam? ›

While making it is actually quite straightforward, it's important to avoid a few common mistakes in order to achieve success.
  1. Doubling the batch. ...
  2. Reducing the sugar. ...
  3. Not adding lemon. ...
  4. Completely fearing commercial pectin. ...
  5. Not cooking long enough.

What is the best sugar for jam? ›

Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this.

What spices can you add to jam? ›

Whole spices such as cardamom pods, allspice berries, black peppercorns, whole cloves, or cinnamon sticks can be infused in a sachet while the jam cooks, or small amounts of ground spices can be added directly in. Warm spices pair especially well with fruit, and a little goes a long way, so taste as you go!

What to gift with Christmas jam? ›

Are you sharing gifts of homemade preserves this year? For an extra festive (and useful!) touch, you might bundle jars of jam, jelly, and marmalade with a pretty dish towel, a spoon, or an edible accompaniment, like bread or cheese.

Why add lemon juice in jam making? ›

Pectin is crucial for achieving the desired consistency and texture in jams and jellies. Additionally, lemon juice adds acidity to the fruit mixture. The acid plays a vital role in preserving the color of the fruit by preventing browning and inhibiting the growth of spoilage microorganisms.

Can I use bottled lemon juice in jam making? ›

Lemons vary in ripeness and therefore the amount of acid might not be adequate for the jam to achieve the proper set. The best way to ensure you are adding enough acid is to go with a commercial bottled lemon juice because these are controlled and standardized, so the acid content is assured and more reliable.

What is the best thickener for jam? ›

Whether you want to ensure a thick jam from the beginning or fix a runny jam, these techniques can help:
  • Add chia seeds to the recipe. Chia seed jam is a method of making jam that requires no cooking. ...
  • Use cornstarch. ...
  • Try commercial pectin. ...
  • Use gelatin sheets or powder. ...
  • Reduce it on the stovetop.
Jun 13, 2022

What is the best preservative for homemade jam? ›

Sodium benzoate is a preservative used in jams. Benzoic acid is absorbed into the cell that decreases the intracellular pH. Hence the anaerobic fermentation of glucose through phosphofructokinase decreases. This inhibits survival of microorganisms that cause food spoilage.

Does homemade jam need pectin? ›

You don't have to, but proceed carefully. "If you are really anti-pectin, you can omit it, but you'll need to cook the jam longer. Doing so will remove most of the water content in order to get it to set up properly and in turn, will result in a smaller yield," adds Wynne.

How long should jam boil for? ›

Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready.

What are the rules for making jam? ›

Jam Making Primer
  • Make your own pectin. ...
  • Source really good glass jars. ...
  • Use a big stock pot. ...
  • Try to use fruit at its peak. ...
  • There are four key elements of jam making – fruit, sugar, pectin and acid. ...
  • Don't add the sugar too soon. ...
  • Try to minimise the amount of added sugar. ...
  • Boil gently at first, then at full-bore.
Jul 10, 2009

Should you stir jam while it's boiling? ›

5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.

What ingredient thickens jam? ›

If you simply take fruit and cook it with some sugar to sweeten it a little, it will get thick enough to turn into jam by the naturally occurring pectin in the fruit and the process of reduction. Reduction occurs when we simmer the fruit, and the liquid turns to steam and evaporates, which thickens the jam.

Why add butter when making jam? ›

The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem."


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