5.0 from 1 vote

This is hands down our favorite jam! With only 4 ingredients, this homemade strawberry-cranberry jam is sweet yet slightly tart that’s easy to make even if you are new to canning.

While you certainly don’t have to can the jam, it will last longer if you do. But even then your Christmas Jam may not last long because it is so so good! And it makes great gifts for the holidays. Every person I’ve gifted this Christmas Jam to, raves about it’s flavor!

If you love blueberries, check out my Homemade Blueberry Jam recipe. With a deep purple color and a sweet, rich, fruity flavor with a hint of tartness, you’re going to love it too!

Adapted from Jo Talvacchia for Taste of Home

Ingredients

Strawberries: You can use either fresh or frozen for this recipe. I like to use frozen because it’s easier. Strawberries are very sweet, so they work well with the tart cranberries.
Cranberries: You can usually find them in bags in the fall and winter seasons. They are an essential ingredient for this Christmas Jam.
Sugar: Granulated white sugar works best in this recipe. It is worth noting that pectin reacts with sugar, so unless you use a no-sugar or lite pectin, you won’t want to cut the sugar in this recipe.
Liquid fruit pectin: Fruit pectin helps “set” the jam. If you want to avoid the sulfates present in liquid pectin, you can use powdered pectin, but you’ll need to tweak how you use it. (See jam variations below.)

Christmas Jam Variations

Different fruits: Many Christmas jams include orange zest. You could consider making this recipe using apples, pineapple or peaches instead of strawberries. However, I personally have not tried that.
Add a hint of spice: Cinnamon, ginger, allspice, and cloves are a delicious addition and goes well with the winter theme.
Using powdered pectin: You can substitute powdered pectin for liquid pectin, but you will want to add it to the fruit mixture before boiling it. Liquid and powdered pectin are used in different ratios, so you may first want to do a little research.

How long will Christmas Jam keep?

As long as the jar hasn’t been opened, Christmas Jam can be stored at room temperature for up to two years. Once it’s opened, store it in the fridge and use it within one month. Tuck the jam onto one of the shelves in the main compartment.

You can also freeze the jam using freezer safe jars or containers.

Can this Christmas Jam be made without pectin?

Yes, it is possible to make jam without pectin, however it takes practice. It helps to use fruits that are naturally high in pectin, like apples, cranberries, pears, and citrus fruits. To do this, simply simmer the fruits, and as the water evaporates, you will notice the jam thickening naturally.

Why Water-Bath Canning?

Water-bath canning is only for produce that is HIGH in acid. Such as, tomatoes, berries, fruit, sauerkraut, and pickled vegetables. It’s great for making jams, jellies, and pickled veggies. Their natural acidity, in addition to time in the boiling water bath, helps preserve them safely without having to use high pressure.

Water-bath canning is NOT for meats, seafood, poultry, chili, beans, corn, or other low-acid vegetables that require a higher temperature (240 degrees F) to raise the heat inside the jars above the boiling point of water (212 degrees F) and hot enough for a long enough period of time to kill harmful bacteria. Low-acid food requires pressure canning.

What equipment is needed?

A boiling water canner: This is a large, deep pot usually made of aluminum with a fitted lid. It needs to be deep enough so that your jars can be completely submerged with at least 1 inch of water above the tops. You don’t have to have a boiling water canner, but any stockpot needs to work similarly.
A rack that fits inside the canner: It’s essential that the jars are elevated above the direct heat at the bottom of the pot. Don’t allow jars to sit directly on the bottom of the canner because they will crack from the heat.
Canning jars: I usually use Mason, Ball or Kerr brands. They come in many sizes but for this recipe you may want to use 1/2 pint or 1/4 pint jars. You can use regular or wide mouth jars depending on your preference. Canning jars can be reused. Just be sure to check them each time for chips or cracks.
Clean, rust free, non-dented metal bands: These screw onto the threaded rims of the jars. They hold the lids in place until the food is processed, sealed, and cooled. The bands can be reused but don’t keep them on the processed jars when storing.
Metal canning lids: These come in two sizes, regular and wide mouth. You MUST use brand new lids every time you process food. With the newer lids, you don’t need to warm them first. Just be sure to clean the jar rim with a cloth dipped in vinegar first.
Canning funnel: This is a wide-mouthed funnel that keeps food from spilling while you are filling the jars. This item can be reused.
A stainless steel ladle: A soup ladle works well for filling the canning jars.
A jar lifter: This is an essential item. These are specialized tongs that fit around the base of the canning jar rims to safely grab and lift the hot jars straight up and out of the canner after processing or to lower them into the canner of boiling water.
Stainless steel stockpot: You will need one large enough to hold and cook a big batch of food before you ladle them into the canning jars for processing in the canner.

For detailed instructions on how to use the water-bath method for canning, check out these two websites: simplycanning.com/water-bath-canning and almanac.com/water-bath-canning-beginners-guide