Homemade Christmas Cranberry Jam

It was one of those quiet December mornings when the house smelled faintly of cinnamon candles and pine. My brother was still asleep, Chili the cat was curled up on the windowsill, and I had the kitchen all to myself—a rare treat during the holidays.

I pulled out a few leftover strawberries from the fridge, a half bag of cranberries I’d forgotten in the freezer, and decided to turn them into something sweet and bright. The kind of jam that captures Christmas in a jar.

As I stirred the pot, the sound of bubbling fruit and the scent of cloves filled the air. I remembered a tiny street market I visited in San Antonio years ago, where a vendor sold jars of homemade cranberry preserves wrapped in red ribbons. That taste was so tangy and comforting, it stuck with me. Today, I wanted to recreate that memory but with my own twist—a jam that’s both festive and balanced, not too tart, not too sugary.

Making jam always feels like slowing down time. You can’t rush it; you just have to let the fruit and sugar find their rhythm. By the time the first sunlight hit the countertop, I had six jars lined up like little jewels. This Christmas Cranberry Jam became my new seasonal favorite—a mix of warmth, nostalgia, and just enough spice to remind you that winter’s here to stay a while.

Short Description

A sweet-tart Christmas Cranberry Jam bursting with strawberries, cranberries, and holiday spices. Perfect for gifting, spreading on toast, or serving with cheese boards during the festive season.

Key Ingredients

• 2 cups cranberries (fresh or thawed if frozen)
• 6 cups strawberries (fresh or thawed if frozen)
• 5 cups granulated sugar
• 1 tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp allspice
• ¼ tsp ground cloves
• 2 sachets liquid pectin (Sure-Jell recommended)

Tools Needed

• Food processor or blender
• Large saucepan
• Wooden spoon or heat-resistant spatula
• Ladle
• Sterilized glass jars with lids
• Canning pot with rack

Cooking Instructions

Step 1: Puree the Berries
Add cranberries and strawberries to a food processor and puree until smooth. Depending on your machine size, work in batches for even consistency. Pour the mixture into a large saucepan.

Step 2: Add Sugar and Spices
Stir in sugar, cinnamon, ginger, allspice, and cloves. Mix well so the flavors meld evenly with the berries.

Step 3: Boil the Jam
Set the saucepan over medium-high heat. Bring the mixture to a rolling boil—the kind that keeps bubbling even when stirred. Let it boil for one minute to thicken slightly.

Step 4: Add Pectin and Boil Again
Remove from heat and stir in both pectin sachets until fully combined. Return to heat, bring back to a full boil, and continue boiling for one more minute while stirring constantly.

Step 5: Skim Foam and Fill Jars
Let the jam settle, then skim off any foam from the top. Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of space at the top. Wipe rims clean, place seals, and tighten lids until just snug.

Step 6: Process and Store the Jam
Place jars into a canning pot with water covering them by at least 2 inches. Bring to a boil, cover, and process for 10 minutes. Remove carefully and cool on a heatproof surface for 12 hours. Once sealed, store in a cool, dark pantry.

Troubleshooting Tip:
If your jam turns out too runny, it might need a little extra boiling next time. On the flip side, if it’s too thick, reduce the cooking time slightly or add a splash of lemon juice before canning.

Why You’ll Love This Recipe

Festive Flavor: A perfect mix of tart cranberries, sweet strawberries, and cozy holiday spices.

Easy to Make: No fancy tools—just a pot, some jars, and patience.

Perfect for Gifting: Homemade, heartfelt, and pretty enough for any Christmas basket.

Versatile: Works beautifully on toast, pancakes, cheese platters, or even as a ham glaze.

Naturally Preserved: Canning ensures your jam lasts for months without additives.

Mistakes to Avoid & Solutions

Boiling Too Long: Overcooking can make the jam too stiff. Watch closely once it starts thickening.
Solution: Stop boiling right after the one-minute mark each time.

Skipping Sterilization: Dirty or cold jars can cause spoilage.
Solution: Always sterilize jars in hot water before filling.

Not Enough Pectin: The jam won’t set properly.
Solution: Use both sachets and measure accurately.

Uneven Texture: Pureeing in one large batch can leave chunks.
Solution: Work in smaller batches for smoother consistency.

Filling Cold Jars: This can cause cracks when hot jam hits them.
Solution: Always keep jars warm before filling.

Serving and Pairing Suggestions

Spread on freshly baked biscuits or croissants for breakfast.

Swirl into yogurt or oatmeal for a fruity kick.

Use as a glaze for roast turkey or ham during the holidays.

Pair with soft cheeses like Brie or goat cheese for a festive appetizer.

Add a spoonful to thumbprint cookies for a stunning finish.

Storage and Reheating Tips

Room Temperature: Sealed jars keep for up to 1 year in a cool, dark pantry.

Refrigerate After Opening: Store opened jars in the fridge for up to 3 weeks.

Freezing Option: You can freeze the jam in airtight containers for up to 6 months.

Reheating: Warm gently in a saucepan over low heat or microwave for 10–15 seconds before serving.

FAQs

1. Can I use frozen fruit for this recipe?
Yes! Just thaw the fruit first and drain excess liquid before pureeing.

2. Do I need pectin for the jam to set?
Yes, pectin ensures your jam has that perfect gel-like texture.

3. How do I know if my jars are properly sealed?
Once cooled, press the center of each lid. If it doesn’t pop, it’s sealed.

4. Can I reduce the sugar?
You can, but the jam may not set as well and will spoil faster.

5. What can I do with leftover jam?
Stir it into sauces, smoothies, or cocktails for extra flavor.

Tips & Tricks

Use a wide, heavy-bottomed pot to prevent scorching.

Add a touch of orange zest for extra holiday brightness.

For a deeper flavor, use brown sugar instead of white.

Chill a spoon in the freezer—drop a bit of jam on it to test thickness before canning.

Label jars with date and flavor for easy tracking.

Recipe Variations

Spiced Orange Cranberry Jam: Replace 1 cup of strawberries with 1 cup of orange segments and add 1 tablespoon of orange zest before boiling.

Cranberry Apple Jam: Swap half the strawberries for peeled, diced apples and add ½ teaspoon of nutmeg for a cozy fall touch.

Cranberry Chili Jam: Add ½ teaspoon chili flakes for a sweet-spicy twist—perfect for savory pairings.

Sugar-Free Version: Use a natural sweetener like monk fruit or stevia and pectin designed for low-sugar recipes.

Cranberry Vanilla Jam: Add 1 teaspoon of pure vanilla extract after removing from heat for a smooth, dessert-like aroma.

Final Thoughts

By the time my jam jars had cooled and sealed, the kitchen was glowing with that special kind of holiday warmth. I poured myself a cup of coffee, spread a spoonful of the ruby-red jam on toast, and took a bite. It tasted like Christmas morning—bright, cozy, and just the right amount of sweet. My brother woke up to the smell and wandered in, hair messy, eyes half-open, just in time to steal a jar for himself.

That’s the thing about homemade jam, it’s not just a recipe. It’s a gift, a memory, a quiet moment of joy that fits neatly into a glass jar. And every winter, when the air feels crisp and the days get shorter, this jam brings a little light back into my kitchen.