Homemade Christmas Jam: Sweet Holiday Magic in a Jar!

Christmas Jam Recipe – what could be more delightful than capturing the very essence of the holiday season in a jar? Imagine the rich aroma of cranberries, oranges, and warm spices filling your kitchen, promising a taste of festive cheer with every spoonful. I am truly thrilled to share with you a timeless tradition that brings joy to countless homes during the most wonderful time of the year. This beautiful preserve isn’t just a simple spread; it’s a culinary hug, a perfect homemade gift, and a beloved staple for holiday breakfasts, afternoon teas, and festive cheeseboards. Historically, the art of preserving fruits was a cherished way to extend the bounty of the harvest, and during the winter holidays, it naturally evolved into special concoctions like this, lovingly designed to be shared as symbols of warmth, generosity, and seasonal celebration. People adore this Christmas Jam Recipe for its vibrant color, its irresistible sweet-tart flavor profile, and the comforting notes of cinnamon and nutmeg. It is incredibly versatile and truly embodies the heartwarming spirit of giving and gathering.

this Recipe

Ingredients:

• Fresh Cranberries: 3 cups (about 12 ounces), thoroughly rinsed and picked over. I love the vibrant tartness they bring!
• Granny Smith Apples: 2 large, peeled, cored, and finely diced (about 3 cups). These add a lovely pectin boost and a subtle sweetness.
• Navel Oranges: 2 large. We’ll be using the zest and the juice from both. Make sure to choose plump, blemish-free oranges.
• Granulated Sugar: 6 cups. This might seem like a lot, but it’s essential for both preservation and the perfect jam consistency.
• Water: 1 cup, to help get things started and prevent sticking.
• Fresh Ginger: 1 inch piece, peeled and finely grated. Oh, the warmth this adds is just delightful!
• Cinnamon Sticks: 2 (about 3 inches long). I find whole spices infuse a deeper, more nuanced flavor.
• Whole Cloves: 1 teaspoon. Their aromatic intensity is perfect for a Christmas jam.
• Nutmeg: ½ teaspoon, freshly grated for the best aroma.
• Liquid Fruit Pectin: 1 pouch (6 ounces). While apples do provide some natural pectin, a commercial pectin ensures a reliable set, especially with the high liquid content from the oranges.
• Optional: Brandy or Grand Marnier: 2 tablespoons, for a luxurious, boozy kick at the very end. This is my little secret for extra festivity!

Preparation: Gathering Your Tools and Prepping the Produce

1. Prepare Your Canning Equipment: Before we even think about cooking, it’s crucial to have your canning supplies ready. You’ll need a large water bath canner with a rack, at least 6-8 half-pint (8 oz) canning jars with new lids and bands, a jar lifter, a canning funnel, a ladle, a clean damp cloth, and a non-metallic spatula or chopstick for removing air bubbles. I always sterilize my jars by washing them thoroughly in hot, soapy water, rinsing them well, and then placing them in the canner filled with water. Bring the water to a simmer (not a rolling boil) and keep the jars warm until you’re ready to fill them. Place the new lids in a separate small saucepan with water and bring to a gentle simmer – this softens the sealing compound. Keep them warm too. Having everything meticulously prepared prevents frantic scrambling later on.
2. Wash and Prep Cranberries: Gently wash your 3 cups of fresh cranberries under cool running water. Carefully pick through them, removing any soft, bruised, or damaged berries, as well as any stray stems or leaves. Quality control at this stage is important for the best tasting jam. Set them aside in a colander to drain. If you’re using frozen cranberries, there’s no need to thaw them; you can add them directly to the pot.
3. Peel and Dice Apples: Take your two large Granny Smith apples. Using a vegetable peeler, carefully remove the skin. Then, core them thoroughly and chop them into very fine, uniform dice, aiming for pieces no larger than a quarter-inch. I find that smaller apple pieces integrate beautifully into the jam, contributing to the texture without being overly chunky. The tartness of Granny Smiths is wonderful for balancing the sweetness, and they’re also a great source of natural pectin, which helps with the jam’s set.
4. Zest and Juice Oranges: Grab your two large Navel oranges. Using a microplane or a fine zester, carefully remove the bright orange zest from both oranges, being sure to avoid the bitter white pith underneath. Aim for about 2 tablespoons of zest. Once zested, cut the oranges in half and juice them. You should yield approximately ½ to ¾ cup of fresh orange juice. I always strain my fresh juice through a fine-mesh sieve to remove any seeds or pulp, ensuring a smooth jam base. The citrus aroma filling your kitchen right now is the first hint of how amazing this jam will be!
5. Prepare Spices: Peel and finely grate your 1-inch piece of fresh ginger. For the cinnamon sticks and whole cloves, I like to create a small spice sachet using a piece of cheesecloth tied with kitchen twine. This allows the flavors to infuse beautifully into the jam during cooking, but makes it incredibly easy to remove the whole spices before canning, preventing anyone from biting into a rogue clove! If you don’t have cheesecloth, you can just add them directly and pick them out later, but the sachet is my preferred method for convenience.
6. Measure Sugar and Pectin: Measure out your 6 cups of granulated sugar into a large bowl. Have your 1 pouch of liquid fruit pectin ready and set aside; it will be added at a very specific point in the cooking process. Having all your ingredients pre-measured and ready (this is called mise en place!) makes the cooking process smooth and prevents any last-minute rushes.

Cooking the Christmas Jam: Infusing Flavors and Achieving the Perfect Set

7. Combine Fruit and Liquid: In a very large, heavy-bottomed pot or Dutch oven (I always opt for one that’s at least 8-quart capacity to prevent boil-overs), combine the prepared cranberries, diced apples, orange zest, orange juice, and the 1 cup of water. Add your grated ginger and the spice sachet (or loose cinnamon sticks and whole cloves).
8. Bring to a Boil and Simmer: Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to medium-low and let it simmer gently for about 15-20 minutes, or until the apples are tender and the cranberries have burst. I love watching the cranberries pop and release their vibrant red juices – it’s such a visual treat! Stir occasionally during this time. This initial simmer allows the fruit to soften and the flavors to meld beautifully.
9. Add Sugar: After the fruit has softened, remove the spice sachet (if using). If you added the spices loose, now is the time to carefully fish out the cinnamon sticks and whole cloves. Now, pour all 6 cups of granulated sugar into the pot. Stir continuously until the sugar is completely dissolved. It’s important to ensure no sugar crystals remain on the bottom of the pot, as this can affect the jam’s texture and shelf life.
10. Return to a Hard Boil: Increase the heat back to medium-high and bring the jam mixture to a full, rolling boil that cannot be stirred down. This is a critical step. Once it reaches this point, continue boiling vigorously for exactly 1 minute, stirring constantly. Set a timer!
11. Incorporate Pectin: After the intense 1-minute boil, immediately remove the pot from the heat. Now, quickly pour in the entire pouch of liquid fruit pectin, stirring it in thoroughly for about 1 minute until it is completely incorporated. Pectin needs to be added at the end, after a hard boil, to ensure it activates properly and sets your jam. Do not continue to boil after adding the pectin, as overcooking can break down the pectin and prevent your jam from setting.
12. Skim Foam (Optional): You may notice a thin layer of foam forming on the surface of your jam. While harmless, it can make the jam look a little cloudy in the jar. I usually skim it off gently with a clean spoon. If you like, you can collect the foam, let it cool, and enjoy it immediately on toast – it’s a little cook’s treat!
13. Add Optional Brandy/Grand Marnier: If you’re using the optional brandy or Grand Marnier, stir it in now. This adds a wonderful depth and warmth that truly elevates the “Christmas” feel of the jam. The alcohol content is minimal and mostly cooks off, leaving behind a beautiful flavor.
14. Test for Set (The Cold Plate Method): To confirm your jam will set, place a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a small amount onto the chilled plate. Let it sit for 30-60 seconds, then push it with your finger. If it wrinkles and holds its shape, your jam is ready! If it’s still very runny, you can try boiling it for another minute or two and re-testing, but be careful not to overcook. A good set is key to a perfect jam.

Canning and Storage: Preserving Your Christmas Jam for Enjoyment

15. Fill the Jars: Carefully remove one sterilized, warm canning jar from the canner using your jar lifter. Place it on a clean, heatproof surface. Insert your canning funnel into the mouth of the jar. Using a ladle, carefully fill the jar with the hot Christmas jam, leaving about ¼ inch of headspace from the rim. This headspace is crucial for proper sealing.
16. Remove Air Bubbles: After filling, use a non-metallic spatula or chopstick to gently run around the inside of the jar, pressing against the jam to release any trapped air bubbles. This step is important because trapped air can prevent a good seal. If the jam level drops significantly after removing air bubbles, add a little more jam to maintain the ¼ inch headspace.
17. Clean Rims and Apply Lids/Bands: Wipe the rim of the jar thoroughly with a clean, damp cloth. Any jam residue on the rim can prevent the lid from sealing properly. Center a warm, sterilized lid on top of the jar, then screw on a band until it’s “fingertip tight” – meaning just tight enough that it won’t move, but not overly tightened. Over-tightening can interfere with the sealing process. Repeat this process for all remaining jars.
18. Process in Water Bath Canner: Carefully place the filled and sealed jars onto the rack in your water bath canner, ensuring they are not touching each other. Add more hot water to the canner if needed, making sure the water level covers the tops of the jars by at least 1-2 inches. Bring the water to a rolling boil. Once a strong boil is achieved, start your timer and process the jars for 10 minutes (for altitudes up to 1,000 feet; adjust for higher altitudes). This processing step is vital for safe, shelf-stable jam.
19. Cool and Check Seals: After 10 minutes, turn off the heat and carefully remove the canner lid. Let the jars sit in the hot water for another 5 minutes before carefully removing them with the jar lifter and placing them on a clean towel on your countertop. Leave about an inch of space between each jar. Allow them to cool undisturbed for 12-24 hours. As they cool, you’ll likely hear the satisfying “pop” sound as the lids seal.
20. Confirm Seals and Store: After the cooling period, check the seals. The center of each lid should be concave (curved inwards) and should not flex when pressed. If any jar did not seal (the lid feels loose or can be pressed down), refrigerate it immediately and consume within a few weeks. For properly sealed jars, remove the bands (they can cause rust if left on and aren’t necessary for storage), wipe the jars clean, label them with the date, and store them in a cool, dark place for up to one year. This homemade Christmas Jam makes the most wonderful gift or a delightful addition to your own holiday table!

Conclusion:

So there you have it, my friends! We’ve journeyed through the simple steps, embraced the comforting aromas, and now we stand at the threshold of pure, jarred joy. I truly believe that this Christmas Jam Recipe isn’t just a spread; it’s a jar of pure holiday magic, a concentrated burst of festive cheer that effortlessly transforms any moment into something special. It’s more than just fruit and sugar; it’s the essence of winter mornings, cozy gatherings, and the irreplaceable warmth of homemade goodness, all carefully simmered into a vibrant, jewel-toned delight. Its unique blend of sweet, tart, and gently spiced flavors is unlike anything you’ll find on a store shelf, offering a depth and character that only a lovingly crafted, small-batch jam can provide. The aroma alone as it cooks is enough to get anyone in the holiday spirit, filling your kitchen with an inviting scent that promises deliciousness.

What makes this particular jam an absolute must-try, in my humble opinion, is its incredible ability to evoke a sense of tradition and celebration with every single spoonful. It’s versatile, utterly delicious, and brings a homemade touch to anything it graces. We’re talking about a jam that brightens up even the simplest slice of toast, making your morning feel a little more festive, a little more luxurious. It’s the kind of recipe that you’ll want to revisit year after year, becoming a cherished part of your own holiday traditions.

Now, let’s talk about making this delightful creation truly shine on your table, or perhaps finding new and exciting ways to enjoy its vibrant flavors. The classic approach, of course, is a timeless winner: slather it generously over a warm, buttered scone, a flaky croissant, or a stack of fluffy pancakes or waffles. There’s something so comforting about that familiar pairing, the way the rich, spiced fruit melts slightly and spreads its festive flavor. But don’t stop there! The possibilities for incorporating this incredible jam are truly boundless, limited only by your imagination.

Creative Serving Suggestions:

• Elevate Your Breakfast: Stir a spoonful into your morning oatmeal or yogurt for a quick, festive twist. Swirl it into cream cheese for an irresistible bagel spread.
• Dessert Dynamo: Use it as a vibrant filling for thumbprint cookies, delicate tarts, or even as the middle layer of a sponge cake. It makes an incredible topping for vanilla ice cream, turning a simple scoop into a gourmet dessert. Imagine it drizzled over cheesecake or baked brie – truly divine!
• Savory Sensations: Don’t shy away from savory pairings! This jam is an exceptional companion to a well-curated cheese board, pairing beautifully with sharp cheddar, creamy brie, or salty goat cheese. Its sweetness and spice cut through the richness of cheeses, creating a delightful balance. It also works wonders as a glaze for roasted pork loin or chicken, adding a beautiful sheen and a tangy-sweet counterpoint to savory meats. Think of it alongside a holiday ham, too – a much more interesting alternative to traditional cranberry sauce.
• Beverage Bliss: For an unexpected treat, try stirring a small amount into a mug of hot tea or even using it as a unique mixer for a festive cocktail. A spoonful in a glass of prosecco or sparkling cider could be a delightful and simple holiday drink.

Exciting Variations to Explore:

Feel free to make this recipe your own! While it’s perfect as is, a little customization can make it even more special. You could try adding a pinch of star anise or a couple of crushed cardamom pods to the mix for an even more complex spice profile. A splash of orange liqueur, brandy, or even a good quality bourbon added at the very end of cooking, just before jarring, can introduce a sophisticated warmth and depth. For a slightly different fruit profile, consider stirring in a handful of fresh or frozen cranberries with your apples and oranges for an extra tart kick, or even some dried figs for a richer, more textural jam.

Now, it’s your turn. I genuinely encourage you to roll up your sleeves, gather your ingredients, and give this wonderful recipe a try. There’s a profound sense of satisfaction that comes from creating something so delicious and beautiful with your own hands, especially during the festive season. You’ll not only fill your home with an incredible aroma but also create something truly memorable for your family and friends. And remember, homemade jams also make the most thoughtful and appreciated gifts, beautifully bottled and tied with a festive ribbon. Imagine the joy on someone’s face receiving a jar of your very own, lovingly made Christmas Jam!

Once you’ve experienced the magic of this recipe, I would absolutely love to hear about it. What did you pair it with? Did you experiment with any variations? Did it become a new holiday staple in your home? Please, share your experiences, your successes, and any creative twists you came up with. I’m so excited for you to discover the charm and deliciousness of this festive spread. Happy cooking, and happy holidays!

Christmas Jam Recipe

Capture the very essence of the holiday season in a jar with this delightful homemade Christmas Jam. Imagine the rich aroma of cranberries, strawberries, oranges, and warm spices filling your kitchen, promising a taste of festive cheer with every spoonful. This beautiful preserve isn’t just a simple spread; it’s a culinary hug, a perfect homemade gift, and a beloved staple for holiday breakfasts, afternoon teas, and festive cheeseboards. Its vibrant color, irresistible sweet-tart flavor, and comforting notes of cinnamon and nutmeg embody the heartwarming spirit of giving and gathering.

Prep Time
45 Minutes

Cook Time
30 Minutes

Total Time
30 Minutes

Servings
8 half-pint jars

Ingredients

• 40 oz frozen unsweetened strawberries, crushed (fresh is fine but usually more expensive)
• 1 lb fresh cranberries
• 2 tbsp orange zest (about 2 oranges)
• ¼ cup bottled lemon juice
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 5 lbs granulated sugar
• 2 (3 oz) pouches liquid fruit pectin

Instructions

1. Step 1
   Before cooking, prepare your canning supplies. You’ll need a large water bath canner with a rack, 8-10 half-pint (8 oz) canning jars with new lids and bands, a jar lifter, canning funnel, ladle, and non-metallic spatula. Wash jars and keep them warm in simmering water in the canner. Place new lids in a separate small saucepan with water and bring to a gentle simmer to soften the sealing compound. Keep them warm.
2. Step 2
   In a very large, heavy-bottomed pot (at least 8-quart capacity), combine the crushed frozen strawberries, fresh cranberries, orange zest, bottled lemon juice, ground cinnamon, and ground cloves.
3. Step 3
   Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently. Once boiling, reduce the heat to medium-low and let it simmer gently for about 15-20 minutes, or until the fruits are softened and cranberries have burst. Stir occasionally during this time.
4. Step 4
   Pour all 5 pounds of granulated sugar into the pot. Stir continuously until the sugar is completely dissolved, ensuring no sugar crystals remain on the bottom of the pot.
5. Step 5
   Increase the heat back to medium-high and bring the jam mixture to a full, rolling boil that cannot be stirred down. Once it reaches this point, continue boiling vigorously for exactly 1 minute, stirring constantly. Set a timer!
6. Step 6
   After the intense 1-minute boil, immediately remove the pot from the heat. Quickly pour in both pouches of liquid fruit pectin, stirring it in thoroughly for about 1 minute until it is completely incorporated. Do not continue to boil after adding pectin.
7. Step 7
   Optionally, skim any foam that forms on the surface of your jam with a clean spoon. To test for set, spoon a small amount onto a chilled plate from the freezer. Let it sit for 30-60 seconds, then push it with your finger. If it wrinkles and holds its shape, your jam is ready!
8. Step 8
   Carefully remove one sterilized, warm canning jar from the canner. Place it on a clean, heatproof surface. Using a canning funnel and ladle, carefully fill the jar with the hot jam, leaving about ¼ inch of headspace from the rim. Repeat for remaining jars.
9. Step 9
   After filling, use a non-metallic spatula or chopstick to gently run around the inside of the jar, pressing against the jam to release any trapped air bubbles. Wipe the rim of the jar thoroughly with a clean, damp cloth to ensure a proper seal.
10. Step 10
    Center a warm, sterilized lid on top of the jar, then screw on a band until it’s ‘fingertip tight’ – just tight enough that it won’t move, but not overly tightened. Repeat this for all jars.
11. Step 11
    Carefully place the filled and sealed jars onto the rack in your water bath canner, ensuring they are not touching. Add more hot water if needed, ensuring the water covers the tops of the jars by at least 1-2 inches. Bring the water to a rolling boil. Once a strong boil is achieved, start your timer and process the jars for 10 minutes (for altitudes up to 1,000 feet; adjust for higher altitudes). This processing step is vital for safe, shelf-stable jam.
12. Step 12
    After 10 minutes, turn off the heat and carefully remove the canner lid. Let the jars sit in the hot water for another 5 minutes before carefully removing them with the jar lifter and placing them on a clean towel on your countertop, an inch apart. Allow them to cool undisturbed for 12-24 hours. After cooling, check seals by ensuring the center of each lid is concave and does not flex when pressed. For properly sealed jars, remove the bands, wipe jars clean, label with the date, and store in a cool, dark place for up to one year.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

October 14, 2025 by Melissa