Celebrate the holiday season with this Christmas Jam. It makes the perfect homemade gift and delicious topped on homemade biscuits.
Easy Christmas Jam Recipe:
We love making homemade jams for this holidays. They taste so much better than store bought jams and they are loaded with flavor. This Christmas Jam is made with fresh fruit and simple spices.
It is delicious topped on your biscuits, toast or place in bowls for your charcuterie board. It is the best delicious, festive treat that can be served in many different ways.
Strawberry jam is one of our favorites, but you can also make other homemade jam recipes to share as holiday gifts. Place the jam in holiday jars for a unique holiday gift.
What is Christmas Jam?
Christmas Jam has all the warm flavors that we all love during the holidays. It is made with strawberries, cranberries, orange zest, cinnamon and more. It is sweetened with sugar and thickened with liquid pectin.
This jam has a sweet-tart flavor and can be made with fresh or frozen berries. The warm spices can easily be changed to make it your own. It makes the perfect holiday gift or placed on your holiday charcuterie board.
Ingredients:
Serves: 12
- Fresh or Frozen Strawberries (thaw out if using frozen)
- Fresh or Frozen Cranberries (thaw out if using frozen)
- Orange Zest
- Cinnamon
- Ground Cloves
- Allspice
- Granulated Sugar
- Liquid Fruit Pectin
How to Make Christmas Jam:
- Step 1 – Crush the Fruit – Place the fresh strawberries and fresh cranberries in a food processor. Then pulse the ingredients into large pieces but do not puree.
- Step 2 – Pour into Pan – Pour the mixture into a large pan or dutch oven.
- Step 3 – Mix in Seasoning – Stir in the orange zest, cinnamon, cloves, all spice and granulated sugar.
- Step 4 – Bring to Boil – Bring the mixture to a boil (stirring frequently). Then boil the mixture for 1 minute.
- Step 5 – Stir in Fruit Pectin – Remove the pot from the heat and stir in the liquid fruit pectin. Bring the mixture back to a full rolling boil and boil for 1 more minute (stirring constantly).
- Step 6 – Cool Mixture – Remove the pan from the heat and let it cool for 5-10 minutes. Skim the foam off the top of the mixture.
- Step 7 – Place in Jars – Pour the mixture into a storing jar. Leaving approximately ¼ inch of space toward the tops.
- Step 8 – Water Bath – Wipe the rims on the lids clean with a cloth and place the lids on top. Process the jar in a water bath for 10 minutes.
- Step 9 – Clean Jars – Remove from the water bath and clean off with a clean towel. Let the hot jars sit at room temperature for 12 hours. Then check to make sure that the jars seal correctly.
- Step 10 – Store and Enjoy – For any jars that did not seal, refrigerate for up to 1 month. The remaining sealed jars should last in a cool dark place for up to 6 months (refrigerate after opening).
Recipe Tips:
- Preparing Fruit – If you plan on canning the jam or giving out as gifts. Make sure you use the correct weight amount for the fruit. The ratio for sugar and acid has to be accurate to create a safe jam.
- Thaw Fruit – If using frozen berries, we recommend thawing them about half way. It makes it easier to chop them in the processor.
- Chopping Fruit – When put the fruit mixture in the food processor, you are not pureeing it. You are just chopping it to move to the pot to boil. If you do not have a food processor, you can chop the fruit by hand.
- Orange Peel – When preparing the orange zest, make sure you just get the outer layer of the orange. Avoid zesting any of the white part as it could add a bitter taste to the jam.
- Adding in Fruit Pectin – It is important when adding in the liquid pectin that you only boil for 1 minute. This helps to thicken the jam and boiling to long could cause the mixture to break down.
- Cut in Half – If you prefer you can make this jam in a half batch. Just cut the ingredients in half and be sure all the ratios are the same. This is extremely important if you are canning the jam.
Variation Ideas:
- Change the Fruit – This jam recipe can be made with a mixture of fruit. Feel free to use frozen fruit or fresh fruit.
- Sugar – We recommend using granulated sugar for this recipe. The recipe calls for a 4 pound bag of sugar and you will need to use all of this. Do not try to substitute the sugar with any other sugar as it will not work with this recipe.
- Seasoning – Feel free to change the seasoning to what you prefer. You can add in ground cinnamon, lemon juice, nutmeg or ginger.
- Cranberry Jam – You can make this recipe without the strawberries and just make a cranberry jam.
How to Serve Christmas Jam:
Christmas Jam can be served with many different things. We love to place in small bowls and place on a charcuterie board. It is delicious served with cheese and crackers or on your favorite biscuits.
It would even be delicious topped on a thumbprint cookies. Add the Christmas Jam to a shortbread recipe for a delicious twist. We have even added it to our oatmeal or yogurt for a amazing flavor.
Homemade Christmas Gift Idea:
There is nothing better than homemade gifts around the holidays. It takes a little planning, but it is the perfect idea when you are ensure of what to get someone.
This Christmas Jam is perfect for friends, neighbors or your kids teachers. Place it in a pint jars and tie a festive ribbon for the perfect holiday gift.
How to Store Leftovers:
Refrigerate the leftovers in an airtight container for up to 5 days.
Print Recipe for Christmas Jam:
Christmas Jam
Ingredients
- 40 ounces Fresh or Frozen Strawberries thaw out if using frozen
- 16 ounces Fresh or Frozen Cranberries thaw out if using frozen
- 2 Tablespoons Orange Zest
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/4 teaspoon Allspice
- 4 pounds Granulated Sugar
- 6 ounces Liquid Fruit Pectin
Instructions
- Place the strawberries and cranberries in a food processor and pulse the ingredients into large pieces but do not puree.
- Pour the mixture into a large pan or dutch oven.
- Stir in the orange zest, cinnamon, cloves, all spice and granulated sugar.
- Bring the mixture to a boil (stirring frequently). Then boil the mixture for 1 minute.
- Remove the pot from the heat and stir in the liquid fruit pectin. Bring the mixture back to a boil and boil for 1 more minute (stirring constantly).
- Remove the pan from the heat and let it cool for 5-10 minutes. Skim the foam off the top of the mixture.
- Pour the mixture into a storing jar leaving approximately ¼ inch of space toward the tops.
- Wipe the rims on the lids clean with a cloth and place the lids on top. Process the jar in a water bath for 10 minutes.
- Remove from the water bath and clean off with a clean towel. Let the jars sit at room temperature for 12 hours. Then check to make sure that the jars seal correctly.
- For any jars that did not seal, refrigerate for up to 1 month. The remaining sealed jars should last in a cool dark place for up to 6 months (refrigerate after opening).
Recipe Notes
Nutrition Facts
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