Spiced Christmas Jam. Holy canolies people this stuff is good!
Okay listen up. Over the weekend I came up with an AWESOME new jam recipe and it currently ranks in at the #2 spot right behind my all time favorite, carrot cake jam {which honestly, I can’t imagine will every get knocked off the #1 spot}.
This recipe for spiced Christmas jam is THE PERFECT jar of homemade goodness to make and take along with you this holiday season to pass along to not only your neighbors, but the favorite people in your life.
If you LOVE jam, or know someone who does, YOU NEED TO MAKE THIS!
Strawberries, cranberries and holiday spices galore, what more could you possibly ask for in a wintertime recipe? At first you’ll notice the strawberries, and then the cranberries and then all the sudden the spices hit you and you’re like WOW…. what the heck is this stuff?
It’s the best NEW jam ever…. That’s what it is. Seriously, why are you still reading this? Why aren’t you on your way to the store to buy a bag of cranberries? What’s wrong with you? Get going, hop in the car and go buy the ingredients {unless of course you have a cranberry bog in your backyard}. It’s that good I promise!
Spiced Christmas Jam
Ingredients
40 ounces frozen unsweetened strawberries or 2–1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries
5 pounds sugar
2 {3 ounce each} liquid fruit pectin packets
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Pulse strawberries {if using frozen} and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pot. Add sugar and spices and stir. Bring to a full rolling boil; boil for 1 minute, stir.
Remove from the heat; stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat
Skim off any foam with a spoon.
Next, ladle the delicious jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process spiced Christmas jam 10 minutes. One recipe makes {12} 8oz jars
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Katie says
I make a really good cranberry apple pie, and this recipe gave me the idea to try it as a pie as well! I’ve never canned anything and I’m not sure I’m ready to start.
Tracy says
I haven’t made jelly or jam in years due to the amount of homemade jam giving to me annually but I just couldn’t resist your beautiful Christmas Jam recipe and it is pure deliciousness!
Lisa says
Try it. It’s actually easy! And you’ll be like, ‘Why didn’t I do this sooner!’
Judy says
Does it take 5 pounds of sugar??? That seems like a lot even for jam….maybe 5 cups?
Mavis Butterfield says
Yes. 5 pounds of sugar.
Lisa Anne Gilder says
Is there a low sugar variation?
Sue says
I used five cups and it turned out perfect
RC says
Sounds way better!
Rita says
I would love to try it but that’s approximately 1 cup of sugar per jar. Yikes! Too much for this body!
Indio says
I was shocked at the sugar content too. Cranberries are tart so I can see why it needs that much. I believe pectin also adds a big dose sugar.
With all the news about sugar being unhealthy, we are cutting back in a major way. Gave up soda, with real and fake sugar, about a decade ago and switched to organic foods. Growing a big veg garden keeps us all healthy.
Jodie says
I too am curious on the sugar content. I have made dozens of types of jellies and jams and never added an entire bag of sugar for one patch. Has anyone tried this recipe and had success? I just don’t want to ruin that much sugar.
Janie says
I tried it with fresh fruit but it did not jell. I make jam all the time. It’s sweet but tasty.
Kay says
Made as written with fresh strawberries. Came out perfect with rave reviews. Will make again.
Jo says
How did you measure your strawberries?
Tiffany says
I sterilized and filled my jars but had to leave. When I came back the jars had sealed themselves and they’re not hot anymore. Is there anything that I need to do to water bath can them after they’ve cooled?
CBHelmly says
Hi-I made two batches last Christmas. I used 4 cups of sugar and it was tart but not overly so. I loved the end result. One batch gelled better than the other. We used both Sure Jell (pink box-less sugar) and Certo. I believe the low sugar batch didn’t set-but it eats just as well as the other!
Suzanne Drew says
I did and it was delicious.
Alyson says
Yes! It was fantastic. I made several batches (8) and gave them out as gifts to neighbors, family & at church last year (2023). And I have been getting requests this year for more!! So I’m making this recipe many times again!
Deb says
I’ve made this and used Domini sugar bags which are closer to 4lbs and it is perfect. I thought the same thing, but it is not a typo. Happy jammin’!
Linda Orth says
I believe 5 lb was a lot too. Could that have been a mistake like the other person said five cups? Please let us all know thank you
Deb Ridgeway says
It does seem like a crazy amount but it is not a typo and I’ve made this exactly as stated in the recipe. It makes a large amount, perfect for gift giving, and is delicious. Remember, you only use a spoonful or two at a time when you eat it..
Antonia says
I’m ready to try this recipe.
Can I use powered pectin?
Mavis Butterfield says
The recipe calls for liquid pectin.
Jill says
Yes, but you add powdered pectin to uncooked, crushed fruit. So add that right after you pulse it before you cook it. Liquid pectin is added after the jams cooks, when you remove it from heat.
Tamara says
I used only 4 cups and it was delicious but I usually cut sugar in half as I find most of these recipes are far to sweet for me. Turned out great and I used lemon juice instead of pectin. And my secret ingredient is a teaspoon of vanilla ! Ties the flavors together and can bring it over the top !
Samantha says
My mother-in-law loves this jam!!!
It is now a must addition at Christmas. Thank you
Grace Frost says
I am asking the VERY same question…. It seems like a TON . I am hoping for an answer
Megan says
Cranberries contain a lot of pectin. I wonder if I can omit the pectin?
Kari says
I made a similar version of this on Saturday for the first time to donate to my church’s holiday bazaar! When I saw your shopping trip Monday, I knew you were making the same one. Too weird!
On my travels this summer, I stopped by a farmer’s market in Moscow, Idaho. A lady was selling jams, and I sampled a few. When I tried Christmas Jam, I had to buy a jar, as well as had to figure out how to recreate it. Her version also had raisins in it, as well as some orange. When I made it Saturday, I left the raisins out, but included the zest and juice of one orange, as well as the holiday spices. It was delicious! I agree, though, it would be hard to knock carrot cake jam out of the #1 spot. It has become my favorite, and a highly-requested item at our bazaar. Thanks for all your amazing recipes.
Kathy B says
II am concerned about reducing the sugar by a pound …it still jelly? Always told to not deviate from receipt in making jam…what do you think?
Deborah says
I would love to make this for Christmas gifts, but, some in the family are allergic to strawberries. I may have to find some other jam or jelly recipe. Hum, wonder what’s in season now?
Hazel says
I’ve seen another version which is apple based, with a few raspberries in along with the cranberries. I can’t remember where now, maybe facebook, but would that work?
Patti Fiedler says
I like to make all kinds of berry jams and add crushed apples and long strips of apple peelings. Then I can use the amount of sugar I want and don’t need pectin. Just boil it down the old fashioned way.
Lisa says
Rhubarb! And use orange zest and walnuts
Teresa says
Perfect timing! I make home made gifts each year for my staff at work. This will be perfect! I have everything except the pectin. The year I made the carrot cake jam I was very popular but I never do the same thing. Keeps them guessing. 12 jars will cover all my peeps with a jar left for me. Woo-hoo! can’t wait. Thank you.
Shelle says
I love your canning recipes! They’ve never failed me and I’m looking forward to trying this one out now too!
Angela Elias says
Mavis,
do you think I could cut this recipe in half? Just me and my husband
Jodie says
They usu discourage halving recipes when it has to do with jams and jellies.
Sally says
Give the extras as Christmas gifts! There’s always someone who you’d like to give a small gift to but don’t want to spend a lot of money. This is perfect!
Debra G Webb says
How about your neighbors, the mail carrier and or the newspaper carrier. There are many people surrounding us all that sometimes we forget.
Becky L Dornan says
give as gifts, lots of needy people
Brenda says
If I have strawberries that I picked fresh, hulled, chopped and froze in 2 cups portions, how many do you think I would need to use for this recipe? I froze them that way thinking I might make more strawberry jam, but this sounds really good!
Thanks for the help!
Elsie McDonald says
2 1/2 quarts is about 10 cups, so you would need 5 of your 2 cup bags.
Brenda says
Thanks! I always get hung up on when you do the measuring: while the berries are whole or after they are hulled, chopped and ready to go. I think I might have a jelly/jam making extravaganza over Christmas Break!
Mel says
Fun fact: you don’t need a bog to grow cranberries. We bought our cranberry plants from Stark’s.
C says
Right! They only flood them for harvesting!
debbie in alaska says
The color of this jam is gorgeous! I bet it tastes amazing.
Debbie says
Just putting this out into the Internet universe for assistance that you can give me, Mavis or others. We have about a million persimmons this year, and I was wondering if anyone has a preserve recipe that I could use to save them? Or, can I possibly use Mavis’ orange one and just substitute persimmons? Please keep in mind, these are the hard ones, not the super soft jelly-like ones. Any help would be GREATLY appreciated!!!
Still loving your blog Mavis. You and Miss Lucy make me smile every day 🙂
Kayla says
Debbie-
I made a batch last week of this. Delicious!
Persimmon Jam
3 cups prepared fruit (about 5-6 fully ripe persimmons)
1 cup water
½ cup lemon juice
1 box powdered pectin
¼ tsp butter/margarine
6 cups sugar, measured into separate bowl
Simmer persimmons, water and lemon juice. Blend until smooth. Add pectin and butter/margarine. Bring to rolling boil. Add sugar and stir constantly. Bring to rolling boil. Boil 1 min.
Put jam into prepared jars and seal. Process 10 minutes in water bath.
Nadine Trach says
OMG that sounds amazing
Bea says
I make Persimmon jam all the time. If you use the lemon you don’t need pectin persimmons are right on the line & that’s why you add the lemon juice.
Kayla says
I forgot that “prepared fruit” means wash, cut off tops, cut out seeds and center core (I treat it like an apple). No need to peel. Then chop into smaller pieces.
If you have lots, I prepare the fruit with water/lemon juice and freeze in 4 cups puree for future batches.
Kari Nichelson says
Must be contagious I just made some jelly from some fruit that the local thrift store was giving away! I used a mixture of plums, nectarines, cranberries and the juice from 2 limes! I followed the recipe on a sure-gel package and it turned out yummy, tart and sweet. Waste not, want not!
Pj says
I’ve been making my own vanilla extract and it’s delightful. It costs less than good quality store bought.
Sharon Whitehead says
how do you make vanilla extract? I use a lot.
Mavis Butterfield says
Hi Sharon, Here is the recipe I use to make vanilla extract: https://www.onehundreddollarsamonth.com/how-to-make-your-own-vanilla-extract/
Debbie says
I make my own vanilla as well. I bought a large bottle for a batch that will be ready in October.
Jenny Smith says
You will never water bath can again if you get a steam canner!!!! Check it out!!
Allison Aplet says
I agree Jenny! We have been using a steam canner for about 5 years and we love it!!
Betty says
I have a steam canner and love it, I have a smooth too and this works great, lighter too than heavy water bath canner, can i use just half of sugar?
Emily Brower says
Not canned before, so perhaps this is a silly question. Is there a way to strain out the seeds of the strawberries?
Sharon Whitehead says
Yes buy a paint strainer bag from your local lowe’s store. gallon size they work great, I use them for removing all my seeds for jam.
Debbie says
Kayla, thank you SO MUCH!!! Printing recipe now! Take Care, Debbie
Jen says
Oh I’m totally making this! I decided I would make some jam today and this was the first post I saw. Looks Devine! Thanks!!!
Jen
Brianna says
Can I use powdered pectin instead of the liquid pectin? Thanks!
Mama Cook says
I have the same question! ☺️
Sarah says
Wondering the same thing. I’ve made a lot of jam but never with liquid pectin.
Mavis Butterfield says
I’ve only made it with liquid pectin so I’m not sure how it would turn out.
Bonnie says
Can you do freezer jam with this recipe? I have never caned
Mavis Butterfield says
Yes, you can make the jam and then put it in freezer containers. 🙂
Cristy says
I read in the comments you can substitute 2 tbsp of powder pectin for every package of liquid pectin!
Gabrielle says
Is there a way to make this without a canner? I do not have one, but really want to make this jam!
Sarah says
I don’t have one either. I just use a big ole pot. It probably holds less jars than a canner but it works. I just put something in the bottom of the pot to use as a rack.
Louise says
How can I convert this to freezer jam?
Angie says
Make it as per recipe, and put in freezer safe containers or jars.. then put in the freezer! Just skip the hot water bath part ☺ just let cool on the counter first before freezing.
Martie says
5 lb of sugar?!? Are you kidding me?? On my way to the hospital instead of the store to pick up cranberries!!
Mary Anne says
I have made this Christmas Jam. I did not like the texture of the cranberries. Next time I am going to cook them til tender then add strawberries etc. Anysuggestions.
Diane says
Could this be done with cherries instead of strawberries? I really don’t like strawberries, so was just wondering.
Mavis Butterfield says
Hi Diane,
I have not tried it with cherries and am not sure if it would set up correctly or not. I wish I could be of more help.
Bea says
Yes, you can! You can swap out the same amount of any other fruit blueberries, cherries, raspberries. Just keep the measurements the same.
Cassie says
Try it! If it fails, serve it as preserves over yogurt or ice cream
Trish says
I’m not a proficient canner. I’ve made freezer jams a lot. Would I be able to do this “freezer jam” style?
Mavis Butterfield says
Yes. I would think this particular recipe would be fine “freezer jam style.”
MelissainVic says
I tried making this tonight, and it’s delicious! My 7 year old son says it’s his new all time fav. I had to reread the ingredients a few times, re liquid pectin and 5 lbs of sugar, but I followed it all and it’s great. I saved my skimmed bits and am going to try using it in a puff pastry dessert this weekend.
Shannon Vary says
Love the skimmed foam.
Deb Ridgeway says
Good recipe, jams up well – please revise your print instructions so that there is an option to print off one page with the recipe and not 11 pages with pictures.
David says
I just made a batch. I, too, was shocked at 5 lbs of sugar so I added it in 1 lb increments, tasting along the way. I found that 3 lbs was perfect.
Deb Ridgeway says
That’s good to know – sometimes the jam doesn’t set up if the sugar is not what the recipe calls for – did you have any issues with it setting?
Bev says
I thought this sounded delicious and made it tonight to give as presents. I’m in the midst of the water bath, but as I was loading them into the canner I noticed they were still liquidy. I did double the recipe, and cut the sugar by a pound (I used 9 lbs. instead of 10). Do you think that’s the problem? Or shouldn’t I have doubled? Help!
Mavis Butterfield says
I have always been told that you should never double a canning recipe. 🙁
Sarah says
I double them all the time! I don’t think I e ever make a batch of jam/jelly without doubling it. The other day I quadrupled a batch of watermelon jelly. Turned out great! I just boiled it longer to help it set.
Deb says
It’s tricky to double a jam recipe, as the proportions are off and there is uneven cooking (and setting). Wait at least 12 to 24 hours and see if it firms up. If not, here is an excellent guide for fixing runny jam. Please read carefully. I have used these instructions on a different jam and it fixed it. https://pickyourown.org/how_to_fix_runny_jam.htm
Linda S Schmidt says
I made this for Christmas gifts to give with homemade biscuits and english muffins. IT IS WONDERFUL!!!!
I made it EXACTLY as the recipe states and it is perfect Jam not thick and set but as jam should be a little on the spreadable side.
Thanks it is great!!!
Tracey says
Just made this jam for family and friends. My husband says its the best he’s ever had! I did add some orange peel zest, which we love. The only thing I’ll change in the future is less sugar. We don’t eat a lot of sugar, so for us, this was too sweet. Definitely will make this again, thanks for sharing!
A.Green says
I made this to put on top of my brie for a charcuterie I make on Christmas Eve. I also added a few tangerines to be chopped up with the cranberries and strawberries….it was delicious! Last year I made the red onion jam…that was also delicious Thanks Mavis for being so generous
A.Green
Mavis Butterfield says
The Christmas Jam over brie sounds delicious, we will have to try it. Thank you for the idea. 🙂
Robin says
Help! I’ve never made jam before and didn’t realize there was liquid and powder pectin, I want to make this to send to my daughter but the pectinI bought is powder… can I just follow the prepare pectin instructions on the powder mix and make it that way?
Deb says
Robin, the main difference between liquid and dried pectin is when you add them to the jam or jelly. Whereas liquid pectin is added when the fruit is simmering after boiling for some time, powdered pectin is added earlier in the process. (see explanations on the internet). Here is a good site, and explanation for how to substitute: https://foodinjars.com/blog/canning-101-how-to-substitute-pectin/ Good luck!
Ronda Shetler says
I made this jam last night for my son’s wedding in October. Absolutely amazing!! I added orange zest as well and juice from one orange. It’s beautiful and delicious, the perfect favor for the wedding! Thank you!!
Sharon says
If I was to run the fruit through a food mill would this gel up alright? I have 3 qts of strawberries and 24 oz of cranberries. So with the loss in the pulp should I measure the juice as 12 oz cranberry juice and 2 and half qt strawberry juice?
Sharon says
Correction 16 oz cranberry juice
Deb Ridgeway says
I’m not sure but when I have specific questions like this I find that the County Cooperative Extension Office can be very helpful with safe canning information. You’ll know that it will be safe. Another option is to join one of the many Facebook groups out there devoted to canning information. Just be sure to choose one that offers reliable, safe practices as there are some goofy ones out there. Good luck!
Lynn shields says
Can a whole can of whole cranberries be substituted for fresh or frozen berries?
Mavis Butterfield says
No. I would not used canned whole cranberries for this recipe.
Valerie says
Made the jam last night! It is amazing! I feel I could drop back on the sugar a little as it is really sweet! I also took someone else’s advice about adding orange zest and juice, it gave it just the added flavor!! Had a little leftover so put in the fridge and made a cheesecake and used the remaining jam as a topping! Oh man, that was perfect!!! I have always been a grape jelly kinda gal, but I believe this just jumped to the top of my jelly list!!!
Linda Smith says
I would love to make this jam but am wondering why the boiling water bath is necessary. I make strawberry, peach, and raspberry jams and seal in mason jars. Have never had a n issue with spoilage. Has anyone omitted the canning step?
Northern Heather says
This is only the second jam recipe I’ve ever made and it is wonderful! I can hear my jars popping on my counter as I type. I may use others’ advice and reduce the sugar, but I am excited to try it over cheesecake, brie and to gift it along with biscuits. Great ideas everyone, I will definitely be following this site from now on!
Kim says
I made this last night and it turned out fantastic!! The flavor is amazing! I’m brand new to canning (this was my first attempt) and my question is: how long will this last? With the water bath I have read that you need lemon juice for acidity? Will this be ok for a few months?
Jordan says
I just made this yesterday for gifts this year and I believe you have to try it first. As a person who hates cranberries, this was absolutely amazing and I hope my friends think the same
Kim says
I made this jam last week and it turned out fantastic!! This was my first attempt at canning and I have to say the results were perfect and the flavor of the jam is amazing! We put it over cream cheese with crackers and everyone is raving about it!! It’s time to make batch number two for Christmas gifts. I absolutely love the spice flavor combination, however I was wondering if I added some cayenne if it would kick up the flavor even more? Has anyone tried this?
Bea says
Hi, I make the same jam basically but 3lbs frozen strawberries, blueberries with 8oz cranberries to thicken. I don’t have to add any pectin because the cranberries do that naturally. I was wondering if you have tried without the pectin? I’ve never had a failure as long as I use the that ratio. Also I only use 3 c sugar? I use a water bath tho too. Your recipe is beautiful & since I have plenty of pectin I will try it just to see if there’s any difference.
Rachel says
Yum. Made a batch yesterday for Teacher/bus driver/mail lady/concierge gifts…. realized there wasn’t any left for us :(. So I made a second batch today. I followed recipe and canning as is, but added the zest of one orange to both batches. I’m not new to canning/jam but I don’t do it often and this recipe really jumped out at me. Thanks!!!
Janice Bushell says
Can you make this as a freezer jam? Steps if you have them please.. looks awesome
Kass says
I just made this jam for the first time and it’s PERFECT! It’s so delicious!! Thank you for sharing.
MaryP says
Only approved tested recipes are safe. Your local co operative can help. Too many people not knowing what they’re doing. Food poisoning is no joke.
KTB DW says
What are you talking about exactly? Her recipe includes standard protocol for canning jams… boiling water, 10 minutes. That’s all it takes to kill bacteria and endospores.
Evelyn Buchanan says
Can you use splenda instead of sugar?
Judy Ciprich says
I made a batch of this yesterday- it turned out great and it wasn’t hard! I used 4 pounds of sugar and it was fine. Thank you for the recipe!
Jane H. says
Best jam ever!!!
Connie Tucker says
I made the Spiced Christmas Jam exactly like the recipe and it turned out very pretty and delicious and it set up beautifully! The only thing I would change is the ginger because I don’t care for that taste. But other than that it’s a winner! Interestingly, I couldn’t find liquid pectin in my town until I looked at Walmart where the jars are sold, not in the food section!
Deb says
I haven’t made this in awhile but when I used to, it was always perfect and a big hit as gifts. Has anyone made it using the 4 lb sugar bag? Are you adding another pound?
Connie says
I added the extra pound and it was fine.
Lisa says
Would this work just by inversion rather than a pressure canner?
Angela W says
I made this recipe using a combination of a frozen bag of mixed berries (Cherries, Blackberries, Blueberries, and Strawberries) and fresh Cranberries. I have an allergy to Ginger and substituted with Cardamom. MY frozen strawberries were a bit oversized and did not food process to my satisfaction. Therefore, after skimming, I immersion blended the batch. Super recipe! I put the recipe in rotation for the holidays next year. Thank you, Mavis!
Patricia says
I’m in the process of making the Christmas jam. It tastes fabulous. Tip though. Do not use a soup pot if aluminum. The sugar starts to burn. I’m using a stainless Dutch oven. And I only used 4 pds of sugar which is plenty
Trena Riddle says
I am a diabetic, can this be made with monk fruit or some other substitute?
Sheila says
I’m sure you can. You’ll want a little sugar to help it set, but if you use apple peels and a couple of lemon seeds in the recipe, you can leave out the pectin and cut the sugar way back. It may not gel quite as well but should still set up some.
Vicki says
I made last night. Perfect blend of spices even though I don’t like Ginger. I only did 1/2 tsp of ginger and did 1 1/2 tsp of cinnamon. Will definitely make again.
Deb Ridgeway says
Another year, another Christmas and making this wonderful recipe. Thank you! I wanted to upload a picture of my finished jam jars but couldn’t see how to do that. Happy holidays all! May our troubles be few in 2022!
Lisa says
This is a delicious recipe! I’ve made two batches now. I’m not a big jam either but this has changed my mind. I cut the sugar to 3.5 pounds and add about a half a cup of mandarin paste.
Leslie Patarcity says
I have made this 2 years in a row, last year I had a lot of friends say it tastes just like Christmas… And they were asking when I’m making it again. Presently making my 2nd batch because I’ve already ran out of jars
Deborah says
I just made this but used only cinnamon and cardomom as allspice, cloves etc. , not my friend. It’s absolutely divine, thank you so much.
Linda Kwitchoff Wilder says
I made 2 batches of this jam. One with orange zest and one without. They are both delicious and so easy to make. I am giving some away for Christmas and Yule gifts this year and absolutely love the taste of this
Erin says
Made this tonight. Realized I only had a 12oz bag of cranberries and 32oz of strawberries so I used 4lbs of sugar and the recommended spices. Also added the zest of one orange. Made ten, 8oz jars. Delish!
Ella says
Love this idea for co worker Christmas gifts.
Robin Sowder says
Wonderful recipe! I halved the recipe…that worked great. Next I had more cranberries and fewer strawberries…that worked too. Also, only had powdered pectin, so I used one box for my half recipe…bingo. Used a dozen 4 oz jars…perfect. Success on all levels. Merry Christmas to my friends. A nice sampler for them and me.
Melissa says
This jam was fantastic! Followed the recipe exactly and it came out perfectly. Thank you so much for sharing the recipe with us.
Rhonda says
I made this jam following the recipe exactly as written and it is wonderful! A lot of sugar yes, but for that special treat once a year it’s fine by me! Thank you so much for sharing this recipe.
Amy says
Can I make this with monk fruit instead of sugar?
Pam says
Can you use frozen cranberries?
Mavis Butterfield says
Yes. 🙂
Sara says
I was only able to find canned(whole) cranberry sauce. Do you think that will work for the recipe?
Mavis Butterfield says
I have never used canned cranberry sauce before, only fresh or frozen cranberries.
Kristen says
I love this jam. My family goes crazy for this jam. But the last two times I made it it seemed like there were two layers in the jars, like some stuff floated to the top (but its about 1/3 or 1/4 of the jar). Is this because I didn’t blend it enough in the food processor or maybe because I let the frozen strawberries thaw before blending? The flavor is fine but the texture is inconsistent. Any ideas? Thank you!
Mavis Butterfield says
Here is a great explanation as to why your fruit has floated to the top of the jar: https://www.canr.msu.edu/news/how_to_stop_strawberry_jam_from_separating
Stephanie says
YUM! This would be great for co-worker Christmas gifts.
Melissa says
Made exactly as written – AMAZING! Thank you so much.
Sue says
I love the jars you’ve used. Where can I find those?
Mavis Butterfield says
The small squaty jars are made by Anchor Hocking and were bought at Walmart.
Marty says
I was surprised at how easy this was to make. I did use frozen berries, so I left them in the frig for 4 hrs after getting from the store, which made the “chopping” easier. Measuring wasn’t an issue, just had to measure 2.5lbs on my kitchen scale. Hardest (&I’ll admit scariest) was putting sugar in 1st & having fruit on top. Took a bit to get them mixed, but some seemed to be sticking to the bottom. My worries went away when it got close to a boil & all the bumps on the bottom went away. Followed recipe & got the 12 half pts & part of a 4oz. Will be interesting to see if all sets & check taste in the morning.
Helen Jones says
Does this jam have to be canned? I have never canned anything ( being from England)
My Mum always made jams and marmalade, she just put it in sterilized jars, sealed them tightly and stored it in a cool place ( not the refrigerator).
Leslie says
As many others have commented, I was surprised by the amount of sugar – however, after making the recipe, I think it really needs it and you should follow the recipe as written. I used 4.5 lbs of sugar instead of the 5 and there is almost a slightly too tart aftertaste. If I make this again, I would use the 5lbs sugar and I would also increase the spices by 50% or so to really be able to taste them.
Cassie says
Not only is this delicious but it smells divine
Maggie says
I used all of th sugar called for and it is delicious I am giving it as gifts for Christmas!! And for those who don’t like all the sugar you are only eating 1-2 teaspoons ENJOY!!!
Cassie says
My name is Cassie and I’ll take some!!!! Sooo good!!!
Amanda Harris says
With this recipe still turn out okay if I added Orange juice?
Mavis Butterfield says
No. The recipe should be made as written.
Cassie says
Check this out! I told everyone at work that I made my Christmas Jam and several asked me what kind of Christmas music it was! lol. I told them, “Just wait till you taste it!!”
Teri Deyo says
What altitude are you at? Some may need to adjust the water bath time for thier altitude. I’m at 4,500ft above seal level and had to add 10 minute. So, total was 20 minutes.
Tammy says
I made this last year for gifts, and we enjoyed the few jars I kept. I made another batch this year for gifting and eating. This is such a delicious jam. I followed the recipe as written. I like that it makes so much – you definitely have enough to gift!
Tiffany says
This recipe is Awesome!!! I did add a bit more sugar and cloves but it was terrific. Thank you
Mavis Butterfield says
🙂
Suzanne says
This looks so good! What a great project to do with kids!
Doris says
I had clipped this recipe and finally got to can some with my oldest granddaughter. We did add the zest and juice of one orange and it set up just fine. We used fresh strawberries but had to use frozen cranberries since those are harder to find in March. I japped them a bit in the processor since we wanted the focus on the strawberries. Our recipe made 14 half pints of jam so we each had 7 to enjoy. I’ve already given away 2 of mine and opened one for my husband and I. This jam tastes delicious on toasted sourdough bread!
Dreefy says
Is it possible to swap the sugar for raw honey in this recipe? And how would the amount be changed? Thank you!
Iris You t says
What do you like to spread this on? It looks like this needs a special something…not just toast or biscuit.
Mavis Butterfield says
Toast, crumpets, stirred into oatmeal. 🙂
Madelyn Fagundo says
Hello! How many pints of jam does this recipe yield? I’m making and canning this with a group of friends and I have to know how many multiples of the recipe to make.
Mavis Butterfield says
One recipe makes {12} 8oz jars.
Maurine Moore says
This is my first time using liquid pectin, and the jam hasn’t set after 12 hours. I followed the recipe to a “T”, and can’t figure out what is wrong. Does it need a longer set-up time?