Make your holiday mornings a little special with our Christmas jam recipe. This luscious and flavorful jam is the perfect union of seasonal fruits and spices that should adorn your Christmas spread-and add a burst of flavor to your Christmas breakfast.
Couple of years ago we picked some Christmas Jam up at a local farmer’s market. Brought it home knowing not what to expect—man, it blew our minds! Could never find that seller again so I decided to make my version.
After all this trial and error I believe I finally got it right. It’s the perfect, simple mix of classic Christmas flavors you could ever want.
This jam is so easy to make. Trust me, coming from someone who’s not a pro at making jams – yet, just haven’t put in the hours – that’s saying something. It’s even tastier than what I received at the market back then.
Watch my Latest Video on Christmas Jam Recipe
Tips for Making The Perfect Christmas Jam Recipe
You can do without the pectin if you want to. I usually add it, but cranberries and orange peels have ample natural pectin; so it’s not something that’s a must. If you do omit it, then it’s just possible going to take a little longer to gel.
You can also substitute the sugar with honey. Just use a little less and omit the pectin or use the low-sugar pectin. It is going to affect the flavor a bit, but it’s just not the end of the world.
If it isn’t setting, your Christmas jam just needs to cook a little longer. To test, drop a cool, dry spoon into the syrup. When the jam drips off in sheets (like two drops at a time that form a little “sheet”), it’s set and ready to be canned.
If it’s too thick from overcooking, you can thin it out again by first boiling some port or apple juice, slowly mixing the liquid into the jam until it reaches the desired consistency.
If it runs after opening a jar, it’s not a loss! Mix one or two jars with 2 teaspoons sugar, 2 teaspoons of juice or port, 1/2 tablespoon of lemon juice and 1 teaspoon powdered pectin per half-pint. Bring it to a hard boil for 1 minute, then let it off the heat, check for the gel stage and can as before.
You can store the jam for up to a year as long as it is sealed properly.
Gear I Used to Make Christmas Jam Recipe
- Jelly Jars
- Granite Ware Canner
- Canning Essentials Kit
- 5-Quart Stainless Steel Pot
Why i Love Christmas Jam Recipe?
There’s just something magical about Christmas Jam—the perfect blend of seasonal fruits and spices that makes every bite taste like the holidays. It’s easy to make and super customizable, from a traditional version to low sugar. Best of all, it’s the ultimate homemade gift that everyone likes. This jam really fills my kitchen with those festive aromas because of fresh cranberries, orange zest, and just the right amount of spice while bringing a burst of holiday flavor to everything from toast to desserts.
FAQs for Christmas Jam Recipe
- What’s in Christmas Jam?
Cranberries, strawberries, orange zest, sugar, spices, and sometimes pectin. - Can I skip pectin?
Yes, cranberries and orange peels have natural pectin; it might just take longer to gel. - Can I use honey instead of sugar?
Yes, but use less and adjust pectin if needed. - How do I know it’s gelled?
When it drips off a cool spoon in sheets, it’s ready. - What if my jam is too thick?
Add hot apple juice or port wine to thin it out. - How to fix runny jam?
Re-boil with sugar, juice, and pectin to set properly. - How long can I store it?
Up to 1 year if properly sealed. - Can I freeze it instead?
Yes, use freezer-safe containers for up to a year. - Can I make it without strawberries?
Sure, swap for other fruits like raspberries. - How to serve Christmas Jam?
Great on toast, desserts, or as a meat glaze!
Christmas Jam Recipe
Course: American, Asian, Caribbean, Dessert, Easy Breakfast Recipes, Marinades, Sauces, Dressing, Mediterranean, Side DishesCuisine: American, Italian, Mediterranean1
servings20
minutes20
minutes37
kcal40
minutesIf you’re planning to can this jam, make sure your jars, lids, rings, and tools are all cleaned up and sterilized before you get started.
Ingredients
12 oz cranberries (fresh or thawed if frozen)
1 orange, peeled and sectioned
2 tsp orange zest (from the peel)
16 oz fresh or thawed strawberries (if frozen)
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp allspice
4 cups sugar (pure cane works best)
1 – 1.75 oz package powdered fruit pectin
1/2 cup water
Directions
- Wash your jars, lids, and rings. Fill the jars about two-thirds full with water and place them in the water-bath canner. Add more water to the canner, then set it on the stove over medium-high heat to sterilize the jars while you whip up the jam.
- Put the lids in a small saucepan, add enough water to cover them, and place them over medium-high heat to a boil while you make the jam. Don’t bother sterilizing the rings, just set them aside for now.
- Add the cranberries and chopped orange to a blender. You do want to chop them a bit for this recipe, but it can be a little coarse; my blender has a food chop option and they work great.
- Add the strawberries, orange zest and spices. Stir it a little in the blender to mix things up, then blend until everything is finely chopped, but do not make it a puree.
- Combine the fruit mash with water in a 5-quart stock pot. Stir in the fruit pectin and add 1/2 teaspoon of butter to cut down on foaming.
- Pour the mixture to a rolling boil in a strong boil over high heat, stirring constantly. When at the rolling boil stage add the sugar and return to the full rolling boil. Boil for 1 minute exactly.
- Take off the heat, then skim off any foam with a metal spoon.
- Fill the hot jam into the prepared jars, leaving about 1/4 inch headspace.
- Wipe the rims and threads clean with a paper towel, place the lid in the centre of the jar, screw it just to finger-tight and then return the jars to the canner.
- Fill the jars. Put enough water in the canner to cover the jars by at least 2 inches. Top the canner with the lid and bring it to a boil. Process for 10 minutes.
- Once processing time is complete, turn off heat and let the canner come to a stop. Leave the canner uncovered. Let the jars sit 5 minutes.
- Transfer the jars to a towel-covered countertop. You should not touch the jars or in any way disturb them for 24 hours. After 24 hours, check the seals.
- To check on a seal ensure that you press the center of every lid. In case some of them fail to seal, place them inside the fridge and use within two weeks.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories37
- % Daily Value *
- Total Fat
0g
0%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Sodium 1mg 1%
- Total Carbohydrate
10g
4%
- Dietary Fiber 0g 0%
- Sugars 9g
- Protein 0g 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
