What Is Homemade Christmas Jam Made Of?

Homemade Christmas Jam is a festive fruit preserve made with cranberries, strawberries, apples, orange juice and zest, sugar, liquid pectin, vanilla, cinnamon, nutmeg, and cloves. Cranberries provide tartness, while strawberries and apples balance them with sweeter fruit flavors. Orange adds brightness, and the combination of cinnamon, nutmeg, and cloves gives the jam its characteristic holiday aroma.

Can I Use Frozen Cranberries and Strawberries?

Yes. You can prepare Homemade Christmas Jam with fresh or frozen cranberries and strawberries. If using frozen fruit, drain excess liquid after thawing when necessary. Keeping excess water out of the saucepan helps preserve the intended fruit-to-liquid balance. Frozen berries are particularly convenient when fresh strawberries aren't at their best during the Christmas season.

Why Didn't My Homemade Christmas Jam Set?

Freshly cooked jam can look relatively loose while it is still hot, so allow it to cool completely before judging its final consistency. If Homemade Christmas Jam remains runny after cooling, possible causes include changing the sugar quantity, altering the fruit proportions, incorrectly measuring the liquid pectin, or not following the required cooking process. Because sugar works together with pectin to create the proper consistency, avoid significantly reducing the sugar unless you're using a tested recipe specifically formulated for low-sugar jam.

Easy Homemade Christmas Jam with Cranberries and Strawberries

Name: Homemade Christmas Jam
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups fresh cranberries; 2 cups chopped fresh strawberries; 2 medium apples, peeled, cored, and finely diced; 1 medium orange, zested and juiced (about 1/4 cup juice); 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 4 cups granulated sugar; 1 pouch (3 ounces) liquid pectin; 1 tablespoon vanilla extract

Description

Homemade Christmas Jam is a festive sweet-tart preserve made with cranberries, strawberries, apples, fresh orange, warm holiday spices, vanilla, and liquid pectin. It is perfect for spreading on toast, biscuits, scones, and English muffins or giving as a homemade Christmas gift.

Ingredients

Scale

2 cups fresh cranberries
2 cups chopped fresh strawberries
2 medium apples, peeled, cored, and finely diced
1 medium orange, zested and juiced (about 1/4 cup juice)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 cups granulated sugar
1 pouch (3 ounces) liquid pectin
1 tablespoon vanilla extract

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Instructions

Wash the jars, lids, and bands. If water-bath canning the jam, keep the clean jars hot in simmering water until ready to fill.
Add the cranberries, strawberries, diced apples, and orange juice to a large saucepan. Reserve the orange zest for later.
Stir in the cinnamon, nutmeg, cloves, and granulated sugar until thoroughly combined.
Bring the fruit mixture to a simmer over medium-high heat. Simmer for about 5 minutes, stirring occasionally, until the cranberries begin to pop and soften.
Remove the saucepan from the heat. Immediately stir in the liquid pectin, reserved orange zest, and vanilla extract.
Return the saucepan to the heat and cook for 1 minute, stirring constantly. Remove from the heat.
Ladle the hot Homemade Christmas Jam into hot jars, leaving approximately 1/4 inch of headspace for water-bath canning. Wipe the jar rims clean and apply the lids and bands until fingertip-tight.
Process the filled jars in a boiling-water canner for 10 minutes, adjusting the processing procedure for altitude as needed.
Remove the jars and allow them to cool undisturbed for 12 to 24 hours. Check that each jar has sealed properly before storing.

Notes

Fresh or frozen cranberries and strawberries can be used. Drain excess liquid from thawed frozen fruit before cooking.
Do not significantly reduce the sugar because the sugar works with the pectin to help the jam set properly.
For a smoother jam, process the fruit to a finer consistency before cooking.
If foam develops on top of the hot jam, skim it off before filling the jars.
The jam continues to thicken as it cools, so do not overcook it simply because it appears softer while hot.
For freezer storage, cool the finished jam for 15 to 20 minutes, transfer it to freezer-safe containers leaving about 1/2 inch of headspace, cool completely, seal, and freeze for up to 1 year. Thaw in the refrigerator before serving.
When water-bath canning, follow current tested home-canning guidance and make any necessary altitude adjustments.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Jam and Preserves
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 ounce
Calories: 222
Sugar: 55 g
Sodium: 1 mg
Fat: 0.3 g
Saturated Fat: 0.02 g
Unsaturated Fat: 0.11 g
Trans Fat: 0 g
Carbohydrates: 57 g
Fiber: 2 g
Protein: 0.3 g
Cholesterol: 0 mg