Spiced Holiday Jam

Why You’ll Love This Recipe

I adore this recipe because it perfectly balances sweet and tart flavors with cozy spices that fill the kitchen with the scent of the holidays. It’s surprisingly easy to make, and the jewel-toned color is stunning in jars—perfect for gifting. I like how it pairs wonderfully with breakfast dishes, charcuterie boards, or even baked brie. Making it feels like a little celebration in itself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 pounds fresh or frozen strawberries (about 6 cups)

• 1/2 pound fresh or frozen cranberries (about 2 cups)

• 2 1/2 pounds sugar (5 cups)

• 2 pouches liquid fruit pectin (170 mL each)

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground cloves

Directions

1. I start by pureeing the strawberries and cranberries in a food processor until smooth. Depending on the size of the processor, I sometimes do this in batches.

2. I transfer the pureed fruit into a large saucepan and stir in the sugar, cinnamon, ginger, allspice, and cloves until well combined.

3. Over medium-high heat, I bring the mixture to a full, rolling boil while stirring constantly. Once boiling vigorously, I continue for one full minute.

4. I remove the saucepan from the heat and stir in the liquid fruit pectin. Then, I return it to the heat and bring it back to a full boil for another minute, stirring constantly.

5. I take the pan off the heat and skim off any foam that forms on top.

6. Carefully, I ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. I then place the sterilized lids on and screw the bands until just snug.

7. I process the jars in a boiling water bath for 10 minutes, ensuring they’re fully submerged.

8. Once done, I remove the jars and let them cool for at least 12 hours before storing.

Servings and Timing

This recipe makes about 10 half-pint jars of jam. The prep time is 5 minutes, and the cooking time is around 30 minutes, with a total time of about 45 minutes. Each serving (2 tablespoons) contains roughly 59 calories.

Variations

• I sometimes add a splash of orange juice or zest for a citrusy note that brightens the flavor.

• A hint of vanilla or a drizzle of honey adds depth and richness to the jam.

• For a smoother texture, I strain the fruit puree before cooking, though I usually prefer it slightly chunky.

• I’ve also made this jam with raspberries instead of strawberries for a tangier twist.

Storage/Reheating

I store sealed jars in a cool, dark place for up to a year. Once opened, I refrigerate the jam and use it within 3 weeks. There’s no need to reheat it unless I’m spreading it over warm pastries or pancakes—then I just let it sit at room temperature for a few minutes or gently warm it in the microwave.

FAQs

Can I use frozen fruit?

Yes, I often do. I just cook the mixture a little longer to help evaporate the extra liquid.

What if my jam doesn’t set properly?

If it doesn’t set, I reprocess it by adding more pectin and boiling it again for a minute. It usually firms up perfectly after cooling.

How do I sterilize the jars?

I wash them well, then boil them in water for 10 minutes or run them through a hot dishwasher cycle before filling.

Can I adjust the sweetness?

Yes. I sometimes reduce the sugar slightly, but I keep enough for proper preservation and gel consistency.

What can I serve this jam with?

I love it on toast, scones, or biscuits. It’s also fantastic over baked brie, cheesecake, or even spooned onto roast pork or ham for a sweet-spicy glaze.

Conclusion

I love how this Spiced Christmas Jam captures the spirit of the holidays in both flavor and aroma. The blend of cranberries, strawberries, and spices creates a rich, festive spread that’s as beautiful as it is delicious. Whether I’m gifting it to loved ones or enjoying it with breakfast, this jam always brings a little warmth and cheer to the season.

Print