There’s something magical about making homemade jam during the holidays. The scent of simmering fruit, the sparkle of sugar, and the anticipation of spreading that sweet, ruby-colored goodness on warm toast or freshly baked biscuits bring an unmistakable sense of Christmas comfort. Christmas jam captures the essence of the season — tart cranberries, juicy strawberries, and a touch of warm spice combine to create a spread that feels like a celebration in every spoonful.
This recipe for Christmas jam is simple to make and perfect for sharing. Whether you’re preparing jars as gifts or stocking your own pantry for festive breakfasts, the result is a beautifully balanced jam that tastes as bright and joyful as the season itself.
To get started, you’ll need about two cups of fresh or frozen cranberries, two cups of strawberries (fresh or frozen), four cups of sugar, one box of fruit pectin, and half a teaspoon each of ground cinnamon and nutmeg. The cranberries bring a tangy sharpness that balances the sweetness of the strawberries, while the spices give it that unmistakable holiday warmth.
Begin by rinsing the cranberries and strawberries well. If using frozen fruit, let it thaw slightly so it’s easier to work with. Remove the stems from the strawberries and cut them into halves or quarters. Place both fruits into a large saucepan. Add about one cup of water and bring the mixture to a gentle simmer over medium heat. As the fruit softens, use a potato masher or spoon to break it down into a chunky texture. The goal isn’t to puree it completely but to release the juices and combine the flavors.
Once the fruit mixture is bubbling and tender, stir in the cinnamon and nutmeg. The kitchen will fill with a cozy aroma reminiscent of mulled wine and Christmas pastries. Continue cooking for about five minutes to allow the spices to meld with the fruit.
Next, add the fruit pectin. Stir constantly as you sprinkle it in, ensuring it dissolves completely. Bring the mixture to a full rolling boil — the kind of boil that doesn’t stop when stirred. This step activates the pectin, which helps the jam set once cooled. Keep boiling for one minute, stirring continuously to prevent sticking or burning.
After one minute, add the sugar all at once and stir until it’s fully dissolved. Bring the jam back to a full rolling boil and cook for another minute. Be careful, as boiling jam can bubble vigorously. This short, intense boil locks in the flavor and sets the perfect consistency.
When done, remove the pot from heat and skim off any foam that may have formed on top. This helps your jam look clear and glossy once it’s jarred. Carefully ladle the hot jam into sterilized jars, leaving about a quarter inch of space at the top. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes if you plan to store them long-term. If you’re keeping them in the fridge for immediate use, just seal and cool them on the counter before refrigerating.
Once the jam has cooled, it thickens beautifully into a deep red spread that’s both tart and sweet. The cranberries provide a festive sparkle, while the strawberries add richness and familiarity. The cinnamon and nutmeg linger just enough to make it taste like Christmas morning.
Christmas jam is incredibly versatile. It’s delightful on buttered toast, English muffins, or scones, but it can also be used in more creative ways. Try swirling a spoonful into oatmeal or yogurt, or spread it over pancakes and waffles for a holiday breakfast treat. For something savory, it makes a delicious glaze for roasted meats such as ham or turkey, adding a sweet and tangy note that complements the main dish.
If you’re giving this jam as a gift, dress the jars with a bit of festive charm. A square of red or plaid fabric tied over the lid with a ribbon instantly makes it look like something from a Christmas market. You can also attach a small tag with the recipe or a simple message like “Made with love for the holidays.” It’s a thoughtful, homemade gift that brings warmth to anyone who receives it.
The beauty of this jam lies not just in its taste but also in the process of making it. Stirring fruit and sugar together on a cold day, watching it transform into something beautiful and sweet, feels deeply satisfying. It’s a quiet reminder of simpler times, when homemade gifts meant care and effort. Every jar carries the spirit of generosity and joy that defines the holiday season.
For those who like to experiment, there are easy ways to adjust the recipe to your liking. You can add a splash of orange juice or finely grated orange zest for a citrusy brightness that pairs beautifully with the cranberries. A touch of vanilla extract added after cooking will soften the flavor and give it a dessert-like aroma. If you prefer a more rustic texture, you can skip the pectin and cook the jam longer until it thickens naturally, though the result will be slightly softer.
This recipe makes about five small jars, depending on size. Stored in the refrigerator, it keeps well for up to three weeks, and if sealed properly in sterilized jars, it can last several months in the pantry. The longer it sits, the deeper and richer the flavor becomes, so don’t be afraid to make it ahead of time for holiday gatherings.
Homemade Christmas jam is a tradition worth keeping. It’s the kind of recipe that makes your kitchen smell like celebration and fills your table with color and sweetness. Each spoonful carries the flavors of the season — bright berries, gentle spice, and the warmth of shared moments. It’s perfect for breakfast on Christmas morning, as a thoughtful gift, or as a sweet reminder of the holidays long after they’ve passed.