Spiced Christmas Jam Recipe

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If Christmas had a flavor, it would taste exactly like this spiced Christmas jam. Sweet strawberries and tart cranberries are simmered with cozy holiday spices like cinnamon, ginger, allspice, and cloves. The result is a ruby-red jam that spreads beautifully on toast, fills holiday cookies, and makes the most thoughtful homemade gift.

Glass jars filled with Christmas spiced jam made from strawberries, cranberries, and spices, with a spoonful of glossy jam overhead.

This recipe is easy enough for beginners but special enough to bring that warm holiday feeling to every jar. With proper canning, you can stock your pantry or gift friends and neighbors with jam that lasts well beyond December.

Why You Will Love This Recipe

Balanced sweet and tart flavor with a warming spice blend
A festive red color that looks beautiful in jars
Perfect for gifting, baking, or enjoying with breakfast
Shelf stable if processed in a water bath canner

Ingredients You Will Need

Strawberries
Fresh or frozen, these bring sweetness and body to the jam.

Cranberries
Add tartness and natural pectin for thickening.

Sugar
Do not reduce the sugar. It balances tart fruit and helps the jam set properly.

Liquid fruit pectin
Strawberries are naturally low in pectin, so you need added pectin to help the jam gel.

Spices
Cinnamon, ginger, allspice, and cloves create that unmistakable Christmas flavor.

Equipment You Will Need

Ten half-pint canning jars
Large stock pot or water bath canner
Canning rack
Jar wrench or lifter
Canning funnel
Ladle
Magnetic lid lifter
Bubble remover or a clean chopstick

Step by Step Instructions

Making this spiced Christmas jam is simple if you take it one step at a time.

Step 1: Prepare the Fruit

Cranberries, strawberries, sugar, and spices in a saucepan ready to make Christmas jam.

Puree strawberries and cranberries in a food processor or blender. Work in batches if needed and transfer the puree to a large saucepan.

Step 2: Add Sugar and Spices

Close-up of fruit and sugar mixture simmering into spiced Christmas jam.

Stir sugar, cinnamon, ginger, allspice, and cloves into the fruit puree.

Step 3: Cook the Jam

Wooden spoon stirring simmering spiced Christmas jam mixture in pot.

Bring the mixture to a full boil over medium-high heat. Stir often so it does not scorch. When the jam continues to bubble even while stirring, boil for one minute.

Step 4: Add Pectin

Pectin being added to spiced Christmas jam mixture while cooking.

Remove the pan from the heat and stir in the liquid pectin. Return to the heat and boil for one more minute while stirring. Skim any foam from the surface.

Step 5: Fill the Jars

Ladle pouring hot spiced Christmas jam into glass jars for canning.

Ladle hot jam into hot, sterilized jars leaving ¼ inch headspace. Use a bubble remover or chopstick to release any trapped air. Wipe jar rims clean. Place sterilized lids and screw bands onto jars until finger snug.

Step 6: Water Bath Process

Sealed mason jars filled with ruby red spiced Christmas jam cooling on countertop.

Lower jars into a boiling water bath, making sure they are covered by at least 1 to 2 inches of water. Cover and process for 10 minutes.

Step 7: Cool and Store

Carefully lift jars out and place them on a towel-lined surface. Let cool for 12 to 24 hours. Check seals before labeling and storing in a cool, dark place.

How to Use Spiced Christmas Jam

Spread on toast, English muffins, or biscuits for a festive breakfast
Fill thumbprint cookies or layer cakes
Pair with brie or cream cheese on a holiday charcuterie board
Swirl into yogurt, oatmeal, or French toast casserole
Gift with crackers, cheese, or a loaf of bread for holiday baskets

Close-up of jar filled with ruby red spiced Christmas jam.

Storage Tips

Properly canned jars can be stored in a pantry for up to one year
Once opened, refrigerate and use within 2 to 3 weeks
If not canning, make a half batch and store refrigerated for up to 3 weeks

Expert Tips

Always sterilize jars before filling to ensure food safety
Do not reduce the sugar - it affects both flavor and preservation
For a chunkier jam, leave some of the fruit less pureed
Add a little orange zest for a citrusy twist
A teaspoon of butter during cooking can help reduce foaming

Frequently Asked Questions

Can I use powdered pectin instead of liquid pectin

Yes. Use 2 tablespoons powdered pectin for each pouch of liquid pectin and adjust the process as directed on the package.

Can I freeze this jam instead of canning

You can, but it is best enjoyed canned for longer storage. If freezing, use freezer-safe jars and leave headspace.

How many jars does this make

About 8 to 10 half-pint jars depending on fruit water content and cooking time.

Can I use different fruits

Yes. Raspberries or currants can replace strawberries if needed.