Fragrant Christmas Cranberry Jam

Three days before Christmas, my neighbor Mila knocked on my door holding a wicker basket wrapped in a red tartan cloth. She handed me a bundle of homemade gingerbread and asked, “Have you made your cranberry jam yet?” That question sparked a burst of nostalgia in my kitchen.

I hadn’t yet but her visit reminded me of the impromptu holiday preserves we made together years ago in her apartment, two aprons splattered in scarlet and sugar, music humming from a vintage record player. That day, our tiny kitchens smelled like cinnamon and cloves, and the entire floor ended up with jars to take home.

This year, I brought that tradition into our holiday market booth downtown. My friend Jordan, who runs a small orchard, donated a heap of tart cranberries and fresh strawberries from his freezer stash. His only request? “Just save me a jar, and don’t skimp on the spice.” We spent the afternoon simmering big pots of jam in his commercial kitchen, sipping peppermint tea while snow fell just beyond the frosted windows.

Now, tucked between gift wrapping sessions and baking marathons, this Christmas Cranberry Jam has become the quiet moment I look forward to. It’s not just for toast our customers spoon it onto brie, swirl it into yogurt, even dollop it over vanilla ice cream. It’s rich, jewel-toned, and hums with the cozy warmth of winter spices. With every jar sealed and ribboned, I imagine it sitting on someone’s holiday table, adding a sparkle of homemade joy.

Short Description

Christmas Cranberry Jam is a festive, spiced fruit preserve made with cranberries, strawberries, and a blend of cinnamon, ginger, allspice, and cloves perfect for gifting, spreading, or topping all your holiday favorites.

Key Ingredients

• 6 cups fresh or frozen strawberries (about 1½ pounds)
• 2 cups fresh or frozen cranberries (about ½ pound)
• 5 cups sugar (around 2½ pounds)
• 2 sachets liquid fruit pectin (Certo brand, 170 ml each)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ¼ teaspoon allspice
• ¼ teaspoon cloves

Tools Needed

• Food processor or blender
• Large saucepan
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Sterilized glass jars with lids and bands
• Ladle
• Canning pot or deep stock pot with rack
• Tongs

Cooking Instructions

Step 1: Puree the Berries
Add the strawberries and cranberries to a food processor and blend until smooth. Work in batches if necessary, then transfer the puree to a large saucepan.

Step 2: Add Sugar and Spices
Stir the sugar, cinnamon, ginger, allspice, and cloves into the berry mixture until fully dissolved and blended.

Step 3: Boil the Jam
Place the saucepan over medium-high heat. Bring the mixture to a full, rolling boil—one that doesn’t stop bubbling when stirred. Boil for 1 full minute.

Step 4: Add Pectin and Boil Again
Remove from heat and stir in both sachets of liquid pectin. Return the saucepan to the heat and bring back to a rolling boil, stirring constantly for another minute.

Step 5: Skim Foam and Fill Jars
Once boiling is done, let the bubbling settle, then skim off any foam using a spoon. Carefully ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe rims clean and seal with lids and bands.

Step 6: Process and Store the Jam
Place the sealed jars in a canning pot with water covering them by 2 inches. Boil for 10 minutes. Remove with tongs and let cool on a towel-lined surface for 12 hours without touching.

Why You’ll Love This Recipe

Bright, tangy flavor with warm holiday spice

Easy to batch for gifting or storage

Pairs with both sweet and savory dishes

No preservatives just real fruit and sugar

Long shelf life when canned properly

Makes your kitchen smell like the holidays

Fun and festive to share at potlucks or markets

Mistakes to Avoid & Solutions

Using unripe or sour strawberries
They lack the natural sweetness needed to balance the tart cranberries.
Solution: Use ripe, sweet strawberries or add 1–2 tablespoons of honey if your batch tastes too tart after boiling.

Skipping the full rolling boil
Without this, the jam won’t set properly.
Solution: Wait for that furious bubbling that doesn’t slow down when stirred—this ensures proper gelling.

Adding pectin before the sugar dissolves
It can cause lumps or uneven setting.
Solution: Always dissolve the sugar and bring to a boil before introducing pectin.

Not skimming the foam
The foam affects clarity and texture in jars.
Solution: Take a few extra minutes after the final boil to skim it off your jam will look and taste better.

Incorrect jar sealing
Improper seals risk spoilage.
Solution: Sterilize your jars, wipe rims clean, and use fresh lids to ensure a safe seal every time.

Serving and Pairing Suggestions

Serve with crusty bread and whipped goat cheese

Pair with roast turkey or baked ham as a glaze

Swirl into yogurt, oatmeal, or chia pudding

Spread on scones, pancakes, or muffins

Add to a holiday cheese board

Spoon over cheesecake or ice cream

Storage and Reheating Tips

Store sealed jars in a cool, dark place for up to 1 year

Once opened, keep in the refrigerator and use within 3 weeks

No reheating needed, but you can microwave a spoonful for 10 seconds if using as a sauce or glaze

If jam thickens too much, stir in a splash of hot water before serving

FAQs

1. Can I use frozen fruit instead of fresh?
Yes! Frozen strawberries and cranberries work beautifully—just thaw them first and drain any excess water.

2. How do I know if the jam is set?
The “wrinkle test” works: place a spoonful on a cold plate, wait 1 minute, and push it with your finger. If it wrinkles, it’s set.

3. Can I use powdered pectin instead of liquid?
Not recommended here, as it may change the texture. Stick with liquid pectin for best results.

4. Do I need to sterilize the jars if I’m refrigerating?
If you’re not canning, you can skip the boil step but still sterilize jars with hot water or in a dishwasher cycle.

5. Why did my jam separate in the jar?
It may not have been stirred enough before sealing. Just stir gently before using it’s still perfectly safe to eat.

Tips & Tricks

Add a splash of orange juice or zest for extra brightness

Warm the jars slightly before filling to reduce the chance of cracking

Label jars with the date and flavor for easy gifting

Use a funnel when ladling jam into jars to reduce mess

If giving as gifts, tie a cinnamon stick and gift tag to the jar for a festive look

Recipe Variations

Spiced Orange Cranberry Jam
Swap 1 cup of strawberries for 1 cup of orange segments and add 1 tablespoon orange zest. Omit cinnamon and cloves, and use nutmeg instead for a citrus-forward version.

Boozy Cranberry Jam
Add 2 tablespoons of Grand Marnier or spiced rum at the end of cooking before filling jars. The alcohol cooks off, leaving behind deep, aromatic flavor.

Low-Sugar Version
Use 2 ½ cups sugar and substitute with a low-sugar pectin. The texture will be slightly softer but still spreadable and delicious.

Chili Cranberry Jam
Add ½ teaspoon of red pepper flakes with the spices for a sweet and spicy twist perfect on charcuterie boards or glazed over chicken wings.

Final Thoughts

The rhythm of winter has its own quiet moments, and stirring a pot of Christmas Cranberry Jam is one of them. From the tart sparkle of cranberries to the warmth of cinnamon and cloves, every batch carries a sense of calm amid the holiday pace. The jars line up on the counter like little gifts wrapped in ruby red, ready for neighbors, friends, or a spoonful over breakfast.

This jam isn’t just for toast it shows up in bowls of oatmeal, tucked into gift baskets, and even on our holiday cheese boards. It’s a small tradition that speaks volumes: made with care, shared with heart. When the days grow colder and the calendar fills up fast, having something homemade like Christmas Cranberry Jam reminds me to slow down and savor what matters.