Sweet Christmas Cranberry Jam

Growing up, cranberry sauce only made an appearance at our Thanksgiving table, and it was always that jellied stuff from a can.

It wasn’t until I started hosting my own Christmas dinners that I discovered how easy (and fun) it is to make cranberry jam from scratch.

My first attempt was a happy accident – I had extra cranberries in the fridge and decided to experiment. The result was so much better than anything store-bought, I’ve never looked back.

Now this cranberry jam has become our family’s Christmas morning tradition. It’s perfect on warm toast while we open presents, and my kids actually ask for it by name. The best part? It only needs a few basic ingredients and about 30 minutes of your time. Trust me, once you try making your own, that canned stuff will become a distant memory.

Which Kind of Cranberries Should I Use?

Fresh or frozen cranberries work equally well in this jam recipe, so don’t stress if you can’t find fresh ones.

If you’re using fresh cranberries, look for firm, bright red berries and avoid any that are soft or wrinkled.

Frozen cranberries are actually a great choice since they’re typically frozen at peak ripeness, and you can keep them on hand whenever you need them.

Just remember not to thaw frozen cranberries before using them – add them straight to your pot while they’re still frozen to maintain their shape and prevent them from getting mushy.

If you’re buying fresh cranberries in season (usually October through December), you can freeze any extras for later use.

Suggestions for Ingredient Substitution

Making this festive jam but missing some ingredients? Here are some helpful swaps you can try:

• Liquid pectin: If you can’t find liquid pectin, you can use powdered pectin instead. Use 2 tablespoons of powdered pectin, but add it to the fruit mixture BEFORE adding sugar, not after like with liquid pectin.
• Fresh berries: Fresh or frozen berries both work great here. If using frozen, no need to thaw them first – just cook them straight from frozen. The cooking time might be a few minutes longer.
• Sugar: The amount of sugar is important for proper setting and preservation, so I don’t recommend reducing it. However, you can use a mix of white and brown sugar (up to 1 cup brown sugar) for a deeper flavor.
• Spices: Out of individual spices? You can use 2 1/2 teaspoons of pumpkin pie spice mix instead of the separate spices. Or if you’re missing one spice, just leave it out – the jam will still taste great!
• Cranberries: If cranberries aren’t available, you can use raspberries instead. The jam will be sweeter, so add 1 tablespoon of lemon juice to maintain that tart balance.

Storage Instructions

Preserve: Once you’ve filled your sterilized jars with this festive jam and processed them in a water bath, they’ll keep for up to 18 months in a cool, dark place like your pantry or cupboard. Just make sure the seals are tight and haven’t popped before using.

Refrigerate: After opening a jar, keep it in the fridge and use it within 3-4 weeks. The holiday spices actually get even better after a few days in the fridge, making the jam extra flavorful on your morning toast or scones!

Gift: This cranberry jam makes wonderful holiday gifts! Just add a cute label with the date it was made and storage instructions. If giving as gifts, let your friends know they should refrigerate after opening and enjoy within a month for the best flavor.

Sweet Christmas Cranberry Jam FAQ

Why does my jam look foamy while cooking?

The foam that forms on top of the jam while cooking is completely normal – it happens when air gets trapped during the boiling process.

I usually skim this foam off with a metal spoon just before putting the jam in jars.

If you leave it, your jam might look cloudy and have a slightly different texture, but it’s still perfectly safe to eat.

Do I need to crush the berries before cooking?

Yes, I recommend lightly crushing both the strawberries and cranberries before cooking.

I use a potato masher to break them down a bit, which helps release their natural pectin and creates a nice consistency.

You don’t want to pulverize them completely – just crush them enough so they’re broken down but still have some texture.

Why do we add the spices at the beginning of cooking?

Adding the spices at the start of cooking allows them to fully blend with the fruit and release their oils during the cooking process.

I’ve found that when you add spices later, they can taste a bit raw and don’t distribute as evenly throughout the jam.

The heat helps the cinnamon, ginger, allspice, and cloves meld together with the berries for a better flavor.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3600
• Protein: 5-10 g
• Fat: 0-5 g
• Carbohydrates: 850-900 g

Ingredients

• 6 cups fresh or frozen strawberries (about 1 1/2 pounds)
• 2 cups fresh or frozen cranberries (approximately 1/2 pound)
• 5 cups sugar (around 2 1/2 pounds)
• 2 sachets liquid fruit pectin (using 2 pouches of certo brand at 170ml each)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves

Step 1: Puree the Berries

Begin by pureeing the strawberries and cranberries in your food processor.

Whether the berries are fresh or frozen, the process is the same.

You may need to puree them in batches, depending on the size of your food processor.

Once pureed, transfer all of the strawberry and cranberry mixture to a large saucepan.

Step 2: Add Sugar and Spices

Measure the required amount of sugar and spices, then add them to the saucepan containing the pureed berries.

Mix well to combine all ingredients thoroughly.

Step 3: Boil the Jam

Place the saucepan over medium-high heat and bring the mixture to a full, rolling boil.

This means that even when stirring, bubbles continuously form on the surface.

Once it reaches this stage, continue to boil for one full minute.

Step 4: Add Pectin and Boil Again

Remove the saucepan from the heat and add the liquid fruit pectin.

Stir well to combine, then return the saucepan to the heat.

Once the jam returns to a full boil, boil for another full minute, stirring constantly.

Remove from heat once more.

Step 5: Skim Foam and Fill Jars

Allow the bubbling in the saucepan to settle, then skim off any foam using a spoon or ladle, discarding it.

Ladle the hot jam into prepared hot jars, ensuring you leave about 1/4 inch of headspace.

Place a clean, warm, sterilized seal on the jars, and screw on a band until just finger-snug without applying pressure.

Step 6: Process and Store the Jam

Lower the filled jars into the canning pot, ensuring the water level covers the jars by two inches.

Bring the water to a boil, cover the canning pot, and boil for 10 minutes.

Once done, carefully remove the jars from the water and transfer them to a heat-proof surface.

Allow the jam to cool and set undisturbed for 12 hours.

Wipe the jars clean and label them accordingly.

Store the jam in a cool, dark cabinet.