Spiced Christmas Jam (Canning Recipe)

Of all the jams we make, I probably love this one best of all. The strawberries and cranberries balance each other out just right and I love how the orange peel and spices make the kitchen smell. This is a warm and cozy winter project that you’ll love giving to others (but also love to keep for yourself!)

If you’re comfortable with waterbath canning, making this is no big deal. And if you’ve never canned before, don’t worry. I’ll show you every step.

What You’ll Need

I always use frozen strawberries in this recipe. They’re cheaper than fresh, especially in winter, and work just fine. The cranberries can be fresh or frozen too but you can find fresh cranberries easily all the way through January.

You need to use bottled, not fresh, lemon juice when canning. The acidity level needs to be consistent for safety. And liquid pectin will give you the right spreadable texture, but if all you have is powdered pectin, that will still work.

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This makes 8 half pints or 4 pints. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• large saucepan
• 8 half-pint canning jars (with lids and bands)
• Water Bath Canner
• Canning funnel
• Ladle
• Jar lifter
• Bubble remover/headspace tool
• Clean cloth

Ingredients

• 40 ounces frozen unsweetened strawberries, crushed (fresh is fine but usually more expensive)
• 1 pound fresh cranberries
• 2 tablespoons orange zest (about 2 oranges)
• ¼ cup bottled lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 5 pounds granulated sugar
• 2 3 ounce pouches liquid fruit pectin

How to Make

Making jam isn’t difficult, but you do need to pay attention. Watch for that full rolling boil when the bubbles don’t stop even when you stir. That’s when you start your timer for the crucial one minute hard boil that makes everything set up.

Step One: Wash Jars

Wash all your jars, lids, and bands in hot soapy water. Fill your water bath canner halfway and get it simmering – you can just plop the clean jars right in there to keep them warm so they don’t crack on you later.

Step Two: Mix the Fruit

Toss your crushed strawberries, cranberries, and lemon juice into a big stainless steel pot. Add the orange zest, cinnamon, and cloves. Give it all a good stir so everything’s coated with the spices.

Step Three: Add Sugar and Pectin

Add ALL the sugar and both pectin pouches at once. Stir like crazy so it doesn’t clump up on you. Bring this whole thing to a rolling boil – I’m talking BUBBLING across the entire surface – and let it boil hard for exactly 1 minute. Keep stirring the whole time or it’ll stick and burn.

Step Four: Skim the Foam

Pull it off the heat and use a spoon to get rid of that foam on top. It’s not gonna hurt anything, but your jam will look cleaner without it.

Step Five: Fill the Jars

Ladle the hot jam into your jars, leaving about ¼ inch at the top. Use your bubble tool (or a clean knife) to poke out any air bubbles, then check that headspace again. Wipe the jar rims clean – any sticky residue will mess up your seal. Put the lids on and screw the bands on fingertip-tight. Don’t crank them down.

Step Six: Process in Water Bath

Get those jars back in the canner with at least an inch of water covering the tops. Bring it to a gentle boil and process for 10 minutes. When time’s up, turn off the heat, take the lid off, and let them sit in the hot water for 5 minutes.

Step Seven: Cool Down

Pull the jars out with your jar lifter and set them on a towel with some space between them. Now comes the hard part – leave them ALONE for 12-24 hours. You’ll hear them pop as they seal, which is the best sound ever.

Step Eight: Check the Seals

After 24 hours, press down on each lid. If it doesn’t pop back up, you’re good. Label them and store in a cool, dark spot.

Serving & Storing

Serve with warm biscuits or scones, add to a holiday charcuterie board, or use as a filling for jam thumbprint cookies.

Sealed jars should keep for a year in the pantry. Once opened, keep the jar in the fridge and use within 3 weeks.

If you don’t want to can, you can freeze your jam. Frozen jam keeps well for 6 months to a year.

Questions and Troubleshooting

More Jam Recipes

• Raspberries can go bad so quickly, so I like to make raspberry jam with them.
• Blackberry jam is quick and easy and great for beginners.
• If you’ve never had apple pie jam on a warm biscuit on a crisp, October morning, you’re missing out!
• Sweet and tart, this raspberry peach jam is good for breakfast or dessert!

Printable Recipe