There is something magical about making homemade jam during the holiday season. With this Christmas jam crockpot recipe, you get all the flavors of Christmas in one jar - tart cranberries, sweet strawberries, warm spices, and just the right touch of sugar.
Instead of babysitting a pot on the stove, the slow cooker does all the work. You toss everything in, walk away, and a few hours later your kitchen smells like the holidays. The result is a glossy, ruby-red jam that is perfect for toast, pastries, charcuterie boards, or even gifting to friends and neighbors.
Why You Will Love This Recipe
- Hands-off cooking with the crockpot doing the work
- Big batch that makes enough for breakfast and gifts
- Balanced sweet-tart flavor with cozy holiday spices
- No pectin needed because cranberries naturally thicken the jam
Ingredients You Will Need
Cranberries
Provide tartness and natural pectin. Fresh or frozen both work.
Strawberries
Add fruity sweetness and balance out the cranberries.
Granulated sugar
Sweetens the jam and helps it set.
Light brown sugar
Adds a caramel note and deeper flavor.
Holiday spices
Ground allspice, cinnamon, and ginger make the jam warm and festive.
Optional citrus
Orange zest or lemon juice brightens the flavor.
Equipment You Will Need
- Six-quart crockpot or larger
- Blender or immersion blender
- Mason jars with lids
Step by Step Instructions
Making Christmas jam in the crockpot is simple and stress free. Here's how to do it.
Step 1: Combine Ingredients
Add cranberries, strawberries, granulated sugar, brown sugar, and spices to the crockpot. Stir well to coat the fruit evenly.
Step 2: Cook Slowly
Cover and cook on high for four hours. Stir once at the halfway point to make sure the fruit doesn't stick.
Step 3: Blend the Jam
Carefully blend the hot mixture using an immersion blender or a countertop blender. Just two or three pulses are enough. You want a thick, spreadable jam with a little texture.
Step 4: Jar and Cool
Ladle the jam into clean jars. Wipe the rims, secure the lids lightly, and let the jars cool at room temperature.
Step 5: Chill Overnight
Refrigerate the jam overnight. It thickens more as it chills.
Serving Ideas
- Spread on warm toast, biscuits, or croissants
- Spoon over pancakes, waffles, or crepes
- Pair with brie, goat cheese, or cream cheese for an easy appetizer
- Fill thumbprint cookies or turnovers
- Use as a glaze for roasted meats in place of cranberry sauce
- Add to holiday gift baskets and charcuterie boards
Storage Tips
This is a refrigerator jam, not a canning recipe.
- Unopened jars last about three weeks in the fridge.
- Opened jars should be used within 10 days.
- You can freeze the jam for up to three months. Leave one inch of headspace in the jar and thaw in the fridge.
Variations and Add-Ins
- Add orange zest or lemon juice for brightness
- Stir in vanilla extract after blending for a bakery-style flavor
- Swap spices - try nutmeg or cloves for a different holiday profile
- Use fresh fruit instead of frozen for a thicker jam
Expert Tips for Success
- Do not over-blend or the jam will turn into cranberry butter.
- If you want a thicker jam, simmer the blended mixture with the lid off for 20 minutes.
- If you want it chunkier, mash with a potato masher instead of blending.
- Always handle hot jam carefully - wear oven mitts when blending or moving jars.
Frequently Asked Questions
Can I make this jam without spices
Yes, leave them out if you prefer a simple berry flavor.
Do I need to use pectin
No. Cranberries contain natural pectin, so the jam thickens on its own.
Can I double the recipe
Yes, as long as your crockpot is large enough. Do not fill past two-thirds full.
Can I make this on the stovetop
Yes. Simmer everything in a large pot until thickened, about 30 minutes, then blend.
Christmas Jam Crockpot Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6 cups 1x
Description
A sweet tart jam made with cranberries, strawberries, and warm holiday spices. Perfect for holiday breakfasts, charcuterie boards, or gifting straight from your kitchen.
Ingredients
- 1 ½ pounds cranberries, fresh or frozen
- 1 ½ pounds strawberries, fresh or frozen
- 1 cup granulated sugar
- 1 ¼ cups light brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Optional: zest of one orange or 1 tablespoon lemon juice
Instructions
- Add cranberries, strawberries, both sugars, and spices to the crockpot. Stir to combine.
- Cover and cook on high for four hours, stirring once halfway through.
- Blend the hot mixture with an immersion blender or in batches with a countertop blender. Pulse just two to three times for a jam like texture.
- Ladle hot jam into clean jars. Wipe rims and secure lids lightly. Cool at room temperature.
- Refrigerate overnight before using.
Notes
This is a refrigerator jam and not shelf stable. For gifting, include a note that it must be refrigerated or frozen.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 14g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Micah Vasko says
Can it be frozen after it’s made?
Betsy says
Hi Micah! Yes, you can freeze it.
Just leave a little space at the top of the jar.
Kara Pincock says
Can I use raspberries instead of strawberries?
Betsy says
Hi Kara, Yes raspberries work great.
They’ll make the jam a little more tart, but still delicious!
Shelby Kingston says
Can you heat the jars and boil them to get a shelf stable seal?
Betsy says
Hi Shelby! This recipe isn’t tested for canning, so it shouldn’t be made shelf-stable. It’s a refrigerator or freezer jam only.
Jessie says
How much jam does this recipe make? Want to make sure I have the right amount of jars (and the right volume of those jars) prior to making this recipe.
Betsy says
Hi Jessie! This recipe makes about 6 to 7 cups of jam total.
Jade says
How long can this stay in refrigerator??? Wanted to make it for holiday gifts
Betsy says
Hi Jade! Unopened jars last about 3 weeks in the fridge.
Holly says
How long will this last in the fridge?
Betsy says
Hi Holly! Unopened jars last about 3 weeks in the fridge. Once opened, use within 10 days for best freshness.
Erin says
How much does this recipe make?? How many 250ml jars does it make?
Betsy says
Hi Erin! This recipe makes about 6 to 7 cups total, which works out to roughly 6 to 7 of the 250 ml jars.
Victoria Johnston says
How long is this good in the freezer?
Betsy says
Hi Victoria! It will keep well in the freezer for up to 3 months. Just leave a little space in the jar for expansion.
Jackie says
If I add pectin will this be shelf stable?
Betsy says
Hi Jackie! Adding pectin will help it thicken, but it won’t make it shelf-stable. so it should stay refrigerated or frozen for safety.