Christmas Jam Canning Recipe tastes like cranberry sauce and strawberry jam had a cozy holiday party with cinnamon, cloves, and orange zest, and everyone showed up in their best ugly sweaters. It works perfectly for busy home cooks who want a festive, homemade gift in about 1 hour from start to finish. I first canned this on a snowy December afternoon with Christmas music too loud and jam jars lined up like little red ornaments on my counter.

Why You Should Try This Christmas Jam Canning Recipe

This Christmas Jam Canning Recipe gives you a sweet-tart, lightly spiced spread that tastes like Christmas morning on toast. Cranberries keep it bright, strawberries keep it familiar, and warm spices make your kitchen smell better than any candle.

You can water-bath can it for shelf-stable gifts or stash a batch in the fridge for easy breakfasts. It works for beginners who want a straightforward canning project and for experienced canners who want a reliable holiday staple.

“This Christmas Jam Canning Recipe tastes like the holidays in a jar and disappears faster than any cookie tray at my house. ★★★★★”

Ingredients You’ll Need

Fruit

2 cups fresh or frozen cranberries, rinsed and picked over
4 cups hulled strawberries, fresh or frozen, roughly chopped
Zest of 1 large orange, preferably organic
1/2 cup fresh orange juice (from the zested orange, top up with bottled if needed)

Frozen fruit works great and saves time on prep. I often use a mix of fresh cranberries and frozen strawberries when prices jump in December.

Sugar & Sweeteners

4 cups granulated sugar
1/2 cup light brown sugar, packed, for a deeper caramel note (optional, replace part of the white sugar)

Use regular granulated sugar for the best set and shine. Avoid sugar substitutes in this recipe because they affect texture and safe canning.

Spices & Flavor Boosters

1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
Pinch of fine sea salt

You can swap nutmeg for allspice if that fits your pantry. Use a good-quality vanilla extract instead of imitation for a cleaner finish.

Pectin

1 box (1.75 ounces) powdered fruit pectin, classic style

Use classic powdered pectin like Sure-Jell or Ball. Do not swap liquid pectin in the same amount because it needs a different method and timing.

Canning Liquids & Add-ins

1/4 cup bottled lemon juice (required for safe acidity)
1/2 cup water

Always use bottled lemon juice in canning recipes so the acidity stays consistent and safe.

Equipment List

Large heavy-bottomed pot or Dutch oven
Potato masher or sturdy spoon
Long-handled heatproof spatula or spoon
6 to 7 half-pint canning jars, with lids and bands
Water-bath canner or large deep stockpot with lid and rack
Jar lifter
Canning funnel
Clean towels and paper towels
Bubble remover or a clean butter knife
Ladle
Small saucepan to warm lids

You can use a regular tall stockpot as a canner if you add a rack or a folded kitchen towel at the bottom to keep jars from rattling.

Tips & Tricks

Sterilize jars in hot soapy water, then keep them hot in a 200°F oven or in simmering water until you fill them.
Measure fruit and sugar accurately so the jam sets correctly and stays safe for canning.
Use a wide pot so the jam cooks quickly and thickens without scorching.
Stir often and scrape the bottom of the pot to prevent sticking as the jam thickens.
Skim foam gently with a spoon near the end of cooking for a clearer, jewel-like jam.
Test the set by placing a small spoonful on a chilled plate; if it wrinkles when you push it, it reached the gel stage.
Keep the canner water at a steady boil during processing so the jars seal properly.
Let jars rest undisturbed for 12 to 24 hours after processing so the seals set and the jam finishes gelling.
Label jars with name and date, because mystery red jam in July confuses everyone.
Save any jar that does not seal and store it in the fridge to enjoy first.

How to Make Christmas Jam Canning Recipe

Step 1: Prep jars and canner

Wash jars, lids, and bands in hot soapy water and rinse well. Place jars upright on a rack in your canner or stockpot, cover with hot water, and bring to a gentle simmer while you cook the jam. Set lids and bands aside on a clean towel and keep lids warm, not boiling, in a small saucepan of hot water.

Step 2: Cook the fruit base

Add cranberries, strawberries, orange zest, orange juice, water, and bottled lemon juice to a large heavy pot. Bring the mixture to a simmer over medium heat and stir often. Mash the fruit with a potato masher as it softens until you reach your preferred texture, chunky or smoother.

Step 3: Add pectin

Sprinkle the powdered pectin evenly over the fruit mixture while you stir constantly. Keep stirring until the pectin dissolves and no dry clumps remain. Increase the heat to medium-high and bring the mixture to a full rolling boil that does not stop when you stir.

Step 4: Add sugar and spices

Pour in the granulated sugar and brown sugar while you stir steadily. Add cinnamon, cloves, nutmeg, vanilla, and a pinch of salt. Stir until the sugar dissolves completely and bring the mixture back to a full rolling boil.

Step 5: Boil to gel stage

Boil the jam hard for 1 to 2 minutes while you stir constantly. Watch the bubbles grow thicker and the mixture start to sheet off the spoon. Test a small spoonful on a chilled plate or use a thermometer and cook until the jam reaches about 220°F at sea level, adjusting a couple of degrees down if you live at higher altitude.

Step 6: Skim and check consistency

Turn off the heat and skim off any foam from the surface with a spoon. Let the jam rest for 2 to 3 minutes, then stir gently to distribute the fruit evenly. If the chilled plate test shows a soft but mounding texture, you reached a nice spreadable set.

Step 7: Fill the jars

Lay a clean towel on the counter and place hot jars on it, working with one jar at a time. Use a canning funnel and ladle to fill each jar with hot Christmas jam, leaving 1/4 inch headspace at the top. Slide a bubble remover or clean butter knife around the inside of each jar to release trapped air, then adjust headspace if needed by adding or removing a little jam.

Step 8: Wipe rims and apply lids

Wipe jar rims with a clean damp paper towel to remove any sticky residue. Center a warm lid on each jar and screw on the band until it feels fingertip tight, not cranked down. Place filled jars back on the rack in the canner, keeping them upright.

Step 9: Process in water bath

Make sure the water covers the jars by at least 1 to 2 inches, then bring the canner to a steady boil. Start timing once the water boils and process half-pint jars for 10 minutes, adjusting time if your altitude requires it. Keep the boil gentle but continuous during the entire processing time.

Step 10: Cool and check seals

Turn off the heat, remove the lid, and let jars rest in the hot water for 5 minutes to reduce siphoning. Lift jars out with a jar lifter and place them on a towel, leaving space between them. Let them cool undisturbed for 12 to 24 hours, then check seals by pressing the center of each lid; sealed lids stay flat and firm.

Step 11: Label and store

Remove bands, wipe jars if needed, and label them with the name Christmas Jam Canning Recipe and the date. Store sealed jars in a cool, dark place like a pantry or cupboard. Keep any unsealed jars in the fridge and plan to eat them soon.

What to Serve with Christmas Jam Canning Recipe

Spread this Christmas Jam Canning Recipe on warm toast, English muffins, or biscuits for a cozy breakfast that tastes like a holiday brunch buffet. Spoon it over plain yogurt or oatmeal to turn a simple bowl into a festive treat. Use it as a glaze for baked chicken or meatballs, or stir a spoonful into cranberry sauce for extra depth. I also love it on a snack board with sharp cheddar, cream cheese, crackers, and sliced apples or pears.

Storage Options

Store sealed jars of Christmas jam in a cool, dark pantry for up to 12 to 18 months; use the oldest jars first.
Keep opened jars in the refrigerator and finish them within 3 to 4 weeks for best flavor and texture.
Freeze jam that you did not can in freezer-safe containers, leaving headspace, and keep it up to 6 months.
Thaw frozen jam overnight in the fridge and stir well before serving.