If you’re looking to capture the joyful spirit of the holidays in a jar, this Christmas Jam for Canning is an absolute must-make. Bursting with the vibrant flavors of tart cranberries, luscious strawberries, and a cozy blend of warm spices like cinnamon and cloves, this jam is both festive and versatile. It’s designed specifically for canning, ensuring you can preserve that holiday magic well beyond the season. Whether you spread it on toast, dollop it on cheese, or gift it to loved ones, this jam will fill your kitchen with the essence of Christmas and create sweet memories for years to come.

Christmas Jam for Canning Recipe - Recipe Image

Ingredients You’ll Need

This Christmas Jam for Canning comes together from ingredients that are simple, fresh, and vital to delivering the perfect balance of taste, texture, and rich holiday color. Each element plays a special role in crafting that classic holiday flavor profile and ensuring the jam sets just right for canning.

40 ounces frozen unsweetened strawberries: Crushed frozen berries offer affordability while locking in that natural sweetness and texture; fresh works too but can be pricier.
1 pound fresh cranberries: Providing a tart snap and beautiful red hue that screams holiday cheer.
2 tablespoons orange zest: Brings a bright, citrusy note that balances the berries and spices perfectly.
¼ cup bottled lemon juice: Adds essential acidity to help the jam gel and preserves freshness.
1 teaspoon ground cinnamon: A warm spice that infuses unmistakable Christmas comfort.
¼ teaspoon ground cloves: Imparts a subtle, aromatic depth that makes the jam uniquely festive.
5 pounds granulated sugar: Yes, pounds not cups—this generous amount is key for preservation and that classic jam sweetness.
2 (3-ounce) pouches liquid fruit pectin: Ensures your Christmas Jam for Canning sets firm and luscious every time.

How to Make Christmas Jam for Canning

Step 1: Prep Your Jars and Canner

Before diving into the jam-making, it’s important to prepare your jars and canning setup properly. Wash your jars, lids, and bands thoroughly in hot, soapy water, rinse well, then keep the jars warm to prevent cracking when hot jam is poured in. Simmer water in your canner halfway to ready it for processing later. Keeping jars warm by nestling them in the canner now simplifies the final steps and helps secure airtight seals.

Step 2: Combine the Fruits and Spices

In a large, deep stainless steel saucepan, gently bring together your crushed strawberries, fresh cranberries, and lemon juice. Add the freshly grated orange zest, ground cinnamon, and cloves, stirring thoroughly until every berry is coated with that inviting spice blend. This creates the vibrant and fragrant base for your Christmas Jam for Canning, filling your kitchen with holiday cheer before it even hits the jars.

Step 3: Add Sugar and Pectin, Then Boil

Pour in all 5 pounds of granulated sugar along with the two pouches of liquid fruit pectin at once. Stir vigorously to prevent lumps and bring your mixture to a full rolling boil—a boil that bubbles vigorously and won’t subside if stirred. Keep it boiling hard for exactly one minute while continuously stirring to avoid scorching. This step is crucial to develop the perfect jam consistency tailored for canning.

Step 4: Skim Off the Foam

Once you remove the pot from the heat, your jam might have a layer of foam on top. Don’t worry—it’s totally normal! Using a spoon, carefully skim off the foam to ensure your jam has a smooth texture and a clear, jewel-like appearance once cooled. This little extra step makes a big difference in presentation and mouthfeel.

Step 5: Fill the Jars

Using a ladle, pour the hot jam into your still-warm jars, leaving about a ¼ inch headspace at the top. It’s important to pop out any air bubbles trapped in the jam using a non-metallic bubble remover tool or even a chopstick. Re-check your headspace and clean off any jam residue around the rims before sealing each jar with a lid and finger-tight band. This careful filling ensures airtight preservation and a perfect seal.

Step 6: Process the Jars

Place the filled jars into your water bath canner, ensuring they’re submerged by at least one inch of water. Cover and bring the water to a gentle, steady boil. Process the jars for exactly 10 minutes, adjusting timing if you live at a higher altitude. After processing, turn off the heat, remove the canner’s lid, and let the jars rest in the hot water for 5 minutes before removing them. This final step activates the seal and ensures your Christmas Jam for Canning will keep beautifully for months.

Step 7: Cool and Seal

Carefully lift the jars out with a jar lifter and place them on a towel or cooling rack, spaced apart so air can circulate. Leave them undisturbed for 12 to 24 hours while the seals set completely. After that, check the lids by pressing down in the center—if it doesn’t pop back, congratulations, you have a perfect seal! Label your jars with the date and contents, then tuck them away in a cool, dark place to enjoy throughout the holiday season and beyond.

How to Serve Christmas Jam for Canning

Garnishes

This jam is spectacular on its own, but embellishing your serving can take it up a notch. Garnish your toast or scones with a sprig of fresh rosemary or thyme for that piney, wintry aroma. A light dusting of powdered sugar over a dollop accentuates the festive feel visually and taste-wise.

Side Dishes

Christmas Jam for Canning pairs wonderfully with a variety of dishes. It’s stunning alongside cream cheese on bagels for breakfast, complements roasted turkey or ham as a sweet glaze, and brings warmth to cheese boards alongside sharp cheddar or creamy Brie. You’ll find endless occasions to enjoy it!

Creative Ways to Present

For gift-giving or party snacks, consider serving this jam in small mason jars tied with festive ribbon and a handwritten label. Or spread it between layers of a Christmas cake or swirl it into yogurt parfaits for an elegant holiday treat. The vibrant color and rich flavor make the possibilities endless and exciting.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra jam after your joyful canning session, store opened jars in the refrigerator tightly sealed. It should stay fresh and flavorful for up to a month, ready for all your spontaneous toast cravings or dessert experiments.

Freezing

While this jam is designed for canning, you can freeze small portions in freezer-safe containers if you prefer. Just make sure to leave some headspace for expansion. Frozen jam maintains the same delicious Christmas Jam for Canning flavors and can be thawed in the fridge when needed.

Reheating

If you want to loosen the consistency or warm it for a glaze, gently heat the jam on the stovetop over low heat, stirring frequently to prevent burning. Reheating can bring out even more aroma and makes spreading or drizzling easier and more fun.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries can work just fine, but they tend to be more expensive and sometimes less consistent in texture. Frozen berries are a convenient, affordable alternative that still creates fantastic flavor and texture in the jam.

Why does this recipe call for so much sugar?

The large quantity of sugar is essential for both the preservation process in canning and for balancing the tartness of cranberries and lemon. Sugar also helps the jam set properly and develop that classic, sweet flavor we expect in holiday jams.

Is there a substitute for liquid fruit pectin?

While you could use powdered pectin or no pectin at all, the liquid fruit pectin in this recipe guarantees a reliable set for Christmas Jam for Canning. Substitutes can alter cooking times and texture, so sticking with liquid pectin is best for consistent results.

How long will the sealed jam last?

Properly canned and sealed, this jam can last up to a year stored in a cool, dark place. Always check for spoilage before consuming, but the canning process helps preserve those rich holiday flavors long-term.

Can I adjust the spices to my taste?

Absolutely! Feel free to tweak the cinnamon and cloves to suit your preference. Some people like a little extra warmth, while others prefer it subtler. Just remember those spices help to give the jam that classic Christmas vibe.

Final Thoughts

This Christmas Jam for Canning truly captures the heart of the season with its vibrant colors, bright citrus notes, and warming spices. Making it at home is a rewarding experience that fills your kitchen with irresistible aromas and leaves you with jars of pure holiday joy. I wholeheartedly encourage you to try this recipe—whether you’re a canning newbie or a seasoned pro, it’s sure to become a treasured tradition for your family year after year.

Christmas Jam for Canning Recipe

★★★★★

5.1 from 21 reviews

Author: Naomi
Total Time: 1 hour
Yield: About 8 to 10 half-pint jars 1x
Diet: Halal

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Description

This Christmas Jam recipe combines the vibrant flavors of strawberries, cranberries, and warm spices to create a festive and tangy preserve perfect for holiday breakfasts and gifting. Made with natural fruit pectin and carefully canned for long-lasting enjoyment, this jam bursts with aromatic orange zest, cinnamon, and cloves, delivering a rich seasonal taste.

Ingredients

Scale

Fruits and Juice

40 ounces frozen unsweetened strawberries, crushed (fresh can be used as a substitute)
1 pound fresh cranberries
¼ cup bottled lemon juice
2 tablespoons orange zest (from about 2 oranges)

Spices

1 teaspoon ground cinnamon
¼ teaspoon ground cloves

Sweeteners and Pectin

5 pounds granulated sugar
2 (3 ounce) pouches liquid fruit pectin

Instructions

Prep jars. Wash the jars, lids, and bands in hot, soapy water, rinse thoroughly, and keep the jars warm to prevent cracking during filling. Prepare your water bath canner by filling it halfway with water and bringing it to a simmer; keep jars warm in the canner until use.
Combine the fruits and juice. In a large, deep stainless-steel saucepan, mix the crushed strawberries, fresh cranberries, and bottled lemon juice. Stir in the orange zest, ground cinnamon, and ground cloves evenly to coat the mixture with spices.
Add the sugar and pectin. Add all the granulated sugar and both pouches of liquid fruit pectin at once. Stir well to prevent clumping. Bring the mixture to a full rolling boil — a vigorous boil continuous across the surface — and boil hard for 1 minute, stirring constantly to avoid sticking or burning.
Skim the foam. Remove the saucepan from the heat and carefully skim off any foam from the surface using a spoon. This step ensures a smoother finished jam.
Fill the jars. Using a ladle, pour the hot jam into the prepared jars, leaving a ¼ inch headspace at the top. Use a bubble remover to release any trapped air bubbles inside the jars. Double-check the headspace and adjust if necessary. Wipe rims clean with a damp cloth, then place the lids on and screw the bands on fingertip-tight.
Process. Place the filled jars into the water bath canner, ensuring they are covered by at least 1 inch of water. Cover the canner, bring the water to a gentle but steady boil, and process the jars for 10 minutes, adjusting time if you are at a high altitude. After processing, turn off the heat, remove the lid, and let the jars sit in hot water for 5 minutes.
Cool down. Remove the jars carefully with a jar lifter and place them on a kitchen towel, spaced apart to cool undisturbed for 12 to 24 hours. This waiting period allows the jars to seal properly.
Check seals. After the cooling period, press down on the center of each lid. If the lid doesn’t pop back, the jar is sealed correctly. Label your jars with the contents and date, then store in a cool, dark place for best shelf life.

Notes

Use frozen berries if fresh are not available, but fresh berries can provide a fresher taste.
Be sure to keep jars warm before filling to prevent breakage when adding hot jam.
Adjust processing times based on your altitude to ensure food safety.
Skimming foam is optional but improves jam appearance and texture.
This recipe yields a large batch – perfect for gifts and preserving abundant holiday fruit.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Preserves/Jams
Method: Water Bath Canning
Cuisine: American