This Christmas jam is an easy and delicious Christmas recipe that is perfect for Christmas dinner, on a cheese board, or as a Christmas gift. Made with strawberries, raspberries, and cranberries, this jam is perfectly sweetened and full of holiday flavors.
Need sides for Christmas dinner? Try these sesame miso green beans!
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What You’ll Need For This Christmas Jam
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How To Make This Christmas Jam
Add the cranberries, strawberries, raspberries, sugar, orange juice, orange zest, cinnamon, cloves, and nutmeg to a large saucepan.
Bring the mixture to a boil over medium-high heat, ensuring to stir frequently.
Reduce the heat and simmer the mixture for 15–20 minutes, stirring occasionally, until the cranberries have burst and the fruit has softened.
Use a potato masher to gently crush some of the fruit, leaving some pieces for a chunky texture.
Stir in the lemon juice and liquid fruit pectin.
Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly.
Remove it from the heat and skim off any foam from the surface. Dispose of the foam.
Ladle the hot jam into clean jars, leaving about 1/4 inch of headspace.
Cool completely before covering and refrigerating.
Important Recipe Notes
For longer storage, process the filled jars in a boiling-water bath according to tested canning guidelines.
If using frozen fruit, you may need to simmer the mixture longer as frozen fruit releases more water than fresh fruit.
PrintChristmas Jam
Make this easy Christmas jam with cranberries, strawberries, and warm holiday spices. A festive homemade spread for toast, cheese boards, and gift giving.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 + cool time
- Yield: 4 cups 1x
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Ingredients
- 3 cups fresh or frozen cranberries
- 2 cups fresh or frozen strawberries, chopped
- 1 cup fresh or frozen raspberries
- 3 cups granulated sugar
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 (3-ounce) pouch liquid fruit pectin
Instructions
- Add the cranberries, strawberries, raspberries, sugar, orange juice, orange zest, cinnamon, cloves, and nutmeg to a large saucepan.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the cranberries have burst and the fruit has softened.
- Use a potato masher to gently crush some of the fruit, leaving some pieces for texture.
- Stir in the lemon juice and liquid pectin.
- Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly.
- Remove from the heat and skim off any foam from the surface.
- Ladle the hot jam into clean jars, leaving about 1/4 inch of headspace.
- Cool completely before covering and refrigerating.
- For longer storage, process the filled jars in a boiling-water bath according to tested canning guidelines.
