Christmas Red Jam is a festive homemade preserve bursting with the flavors of the holiday season. Combining sweet strawberries, tart cranberries, and warm spices, this vibrant ruby-red jam captures the essence of Christmas in every spoonful. It makes a wonderful addition to holiday breakfasts, spread over toast, biscuits, or English muffins, and it also pairs beautifully with cheese boards and holiday desserts. The bright color and rich flavor make it an excellent homemade gift when packaged in decorative jars and ribbons.
This jam is surprisingly easy to make and fills your kitchen with the comforting aromas of cinnamon and cloves. The cranberries provide a pleasant tanginess that balances the sweetness of the strawberries, while a touch of orange adds freshness and depth. Whether you’re preparing for a holiday gathering or looking for a thoughtful edible gift, Christmas Red Jam is a delightful choice. It can be made ahead of time and stored for weeks, making holiday meal planning even easier. The combination of seasonal fruits and festive spices creates a preserve that’s both versatile and memorable. One taste of this colorful jam, and it may become a cherished holiday tradition in your home year after year.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: About 5 half-pint jars
Ingredients
- 4 cups fresh cranberries
- 4 cups strawberries, hulled and chopped
- 5 cups granulated sugar
- 1 large orange, zested and juiced
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 package (1.75 oz) fruit pectin
Instructions
- Wash and sort the cranberries, removing any damaged berries.
- Place cranberries and strawberries in a large saucepan and lightly mash.
- Stir in the orange zest, orange juice, cinnamon, and cloves.
- Bring the mixture to a boil over medium-high heat.
- Stir in the fruit pectin and return to a rolling boil.
- Add the sugar all at once and stir continuously until dissolved.
- Bring back to a full rolling boil and cook for 1 minute, stirring constantly.
- Remove from heat and skim off any foam if desired.
- Carefully ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
- Seal with lids and process in a boiling water bath for 10 minutes, or refrigerate for immediate use.
- Allow jars to cool completely before storing.
Tips
- For extra holiday flavor, add ½ teaspoon vanilla extract after removing from heat.
- The jam pairs wonderfully with cream cheese and crackers.
- Refrigerated jam will keep for up to 3 weeks.
- Properly canned jars can be stored in a cool, dark place for up to 1 year.
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