Okay listen up people, over the weekend I came up with an AWESOME new jam recipe and it currently ranks in at the #2 spot right behind my all time favorite, carrot cake jam {which honestly, I can’t imagine will every get knocked off the #1 spot}. This recipe for spiced Christmas jam is THE PERFECT jar of homemade goodness to make and take along with you this holiday season to pass along to not only your neighbors, but the favorite people in your life.
If you LOVE jam, or know someone who does, YOU NEED TO MAKE THIS!
Strawberries, cranberries and holiday spices galore, what more could you possibly ask for in a wintertime recipe? At first you’ll notice the strawberries, and then the cranberries and then all the sudden the spices hit you and you’re like WOW…. what the heck is this stuff?
It’s the best NEW jam ever…. That’s what it is. Seriously, why are you still reading this? Why aren’t you on your way to the store to buy a bag of cranberries? What’s wrong with you? Get going, hop in the car and go buy the ingredients {unless of course you have a cranberry bog in your backyard}. It’s that good I promise!
Ingredients
40 ounces frozen unsweetened strawberries or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries
5 pounds sugar
2 {3 ounce each} liquid fruit pectin packets
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Directions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Pulse strawberries {if using frozen} and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pot. Add sugar and spices and stir. Bring to a full rolling boil; boil for 1 minute, stir.
Remove from the heat; stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat
Skim off any foam with a spoon.
Next, ladle the delicious jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process spiced Christmas jam 10 minutes. One recipe makes {12} 8oz jars
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Also, check out these tutorials if you’ve never used a canner before:
- Tutorial: Hot Water Bath Canning
- Tutorial: How to Use a Pressure Canner
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Katie says
I make a really good cranberry apple pie, and this recipe gave me the idea to try it as a pie as well! I’ve never canned anything and I’m not sure I’m ready to start.
Tracy says
I haven’t made jelly or jam in years due to the amount of homemade jam giving to me annually but I just couldn’t resist your beautiful Christmas Jam recipe and it is pure deliciousness!
Judy says
Does it take 5 pounds of sugar??? That seems like a lot even for jam….maybe 5 cups?
Mavis Butterfield says
Yes. 5 pounds of sugar.
Rita says
I would love to try it but that’s approximately 1 cup of sugar per jar. Yikes! Too much for this body!
Indio says
I was shocked at the sugar content too. Cranberries are tart so I can see why it needs that much. I believe pectin also adds a big dose sugar.
With all the news about sugar being unhealthy, we are cutting back in a major way. Gave up soda, with real and fake sugar, about a decade ago and switched to organic foods. Growing a big veg garden keeps us all healthy.
Jodie says
I too am curious on the sugar content. I have made dozens of types of jellies and jams and never added an entire bag of sugar for one patch. Has anyone tried this recipe and had success? I just don’t want to ruin that much sugar.
Deb says
I’ve made this and used Domini sugar bags which are closer to 4lbs and it is perfect. I thought the same thing, but it is not a typo. Happy jammin’!
Kari says
I made a similar version of this on Saturday for the first time to donate to my church’s holiday bazaar! When I saw your shopping trip Monday, I knew you were making the same one. Too weird!
On my travels this summer, I stopped by a farmer’s market in Moscow, Idaho. A lady was selling jams, and I sampled a few. When I tried Christmas Jam, I had to buy a jar, as well as had to figure out how to recreate it. Her version also had raisins in it, as well as some orange. When I made it Saturday, I left the raisins out, but included the zest and juice of one orange, as well as the holiday spices. It was delicious! I agree, though, it would be hard to knock carrot cake jam out of the #1 spot. It has become my favorite, and a highly-requested item at our bazaar. Thanks for all your amazing recipes.
Deborah says
I would love to make this for Christmas gifts, but, some in the family are allergic to strawberries. I may have to find some other jam or jelly recipe. Hum, wonder what’s in season now?
Hazel says
I’ve seen another version which is apple based, with a few raspberries in along with the cranberries. I can’t remember where now, maybe facebook, but would that work?
Teresa says
Perfect timing! I make home made gifts each year for my staff at work. This will be perfect! I have everything except the pectin. The year I made the carrot cake jam I was very popular but I never do the same thing. Keeps them guessing. 12 jars will cover all my peeps with a jar left for me. Woo-hoo! can’t wait. Thank you.
Shelle says
I love your canning recipes! They’ve never failed me and I’m looking forward to trying this one out now too!
Angela Elias says
Mavis,
do you think I could cut this recipe in half? Just me and my husband
Jodie says
They usu discourage halving recipes when it has to do with jams and jellies.
Brenda says
If I have strawberries that I picked fresh, hulled, chopped and froze in 2 cups portions, how many do you think I would need to use for this recipe? I froze them that way thinking I might make more strawberry jam, but this sounds really good!
Thanks for the help!
Elsie McDonald says
2 1/2 quarts is about 10 cups, so you would need 5 of your 2 cup bags.
Brenda says
Thanks! I always get hung up on when you do the measuring: while the berries are whole or after they are hulled, chopped and ready to go. I think I might have a jelly/jam making extravaganza over Christmas Break!
Mel says
Fun fact: you don’t need a bog to grow cranberries. We bought our cranberry plants from Stark’s.
debbie in alaska says
The color of this jam is gorgeous! I bet it tastes amazing.
Debbie says
Just putting this out into the Internet universe for assistance that you can give me, Mavis or others. We have about a million persimmons this year, and I was wondering if anyone has a preserve recipe that I could use to save them? Or, can I possibly use Mavis’ orange one and just substitute persimmons? Please keep in mind, these are the hard ones, not the super soft jelly-like ones. Any help would be GREATLY appreciated!!!
Still loving your blog Mavis. You and Miss Lucy make me smile every day 🙂
Kayla says
Debbie-
I made a batch last week of this. Delicious!
Persimmon Jam
3 cups prepared fruit (about 5-6 fully ripe persimmons)
1 cup water
½ cup lemon juice
1 box powdered pectin
¼ tsp butter/margarine
6 cups sugar, measured into separate bowl
Simmer persimmons, water and lemon juice. Blend until smooth. Add pectin and butter/margarine. Bring to rolling boil. Add sugar and stir constantly. Bring to rolling boil. Boil 1 min.
Put jam into prepared jars and seal. Process 10 minutes in water bath.
Nadine Trach says
OMG that sounds amazing
Kayla says
I forgot that “prepared fruit” means wash, cut off tops, cut out seeds and center core (I treat it like an apple). No need to peel. Then chop into smaller pieces.
If you have lots, I prepare the fruit with water/lemon juice and freeze in 4 cups puree for future batches.
Kari Nichelson says
Must be contagious I just made some jelly from some fruit that the local thrift store was giving away! I used a mixture of plums, nectarines, cranberries and the juice from 2 limes! I followed the recipe on a sure-gel package and it turned out yummy, tart and sweet. Waste not, want not!
Pj says
I’ve been making my own vanilla extract and it’s delightful. It costs less than good quality store bought.
Jenny Smith says
You will never water bath can again if you get a steam canner!!!! Check it out!!
Allison Aplet says
I agree Jenny! We have been using a steam canner for about 5 years and we love it!!
Emily Brower says
Not canned before, so perhaps this is a silly question. Is there a way to strain out the seeds of the strawberries?
Debbie says
Kayla, thank you SO MUCH!!! Printing recipe now! Take Care, Debbie
Jen says
Oh I’m totally making this! I decided I would make some jam today and this was the first post I saw. Looks Devine! Thanks!!!
Jen
Brianna says
Can I use powdered pectin instead of the liquid pectin? Thanks!
Mama Cook says
I have the same question! ☺️