Christmas Jam Recipe
Christmas Jam Recipe photo by Taste of Home

Christmas Jam Recipe

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I have a passion for cooking, and it's probably my grandmother I can thank for it. She was a marvelous cook who could really stretch a food dollar. All the same, I've had my share of trial and error over the years. Shortly after we were married, my husband and I were invited to a family picnic. I made the prettiest potato salad you'd ever hope to seen. There was only one problem with that dish I was so proud of—I hadn't cooked the potatoes!
TOTAL TIME: Prep: 25 min. Process: 10 min.
MAKES:112 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Process: 10 min.
MAKES: 112 servings


  • 1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
  • 1 pound fresh or frozen cranberries
  • 5 pounds sugar
  • 2 pouches (3 ounces each) liquid fruit pectin

Nutritional Facts

1 serving (2 tablespoons) equals 84 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 22 g carbohydrate, trace fiber, trace protein.


  1. Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat.
  2. Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 14 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Christmas Jam in Country Woman July/August 1994, p29

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Reviewed Sep. 18, 2015

"I make this every Christmas since the recipe appeared in the magazine as a winner. It's also great as an icecream topping, so I'm told. My friends and family absolutely love it. Thanks."

Reviewed Oct. 26, 2014

"I felt I had to mention something about how some people were saying they didn't can this, just got the jars hot and put the lids on. The purpose of canning would be to kill mold spores or other bad things, and also to expel the air so a vacuum is created. If something was just put in hot jars with a lid put on, it might seal but there is still air in the jar and bad stuff could grow in there. If you don't want to can it for whatever reason, you could freeze it or keep it in the fridge, but it's risky to just leave it on the shelf without properly canning it."

Reviewed Mar. 29, 2014

"I really wanted to make this recipe as directed, but could not find any cranberries as they were not in season, but I had a bunch of strawberries that had to be used. Thus, I substituted blueberries for the cranberries. Cut back the sugar to 4 lbs, added 1 tsp lemon juice and 1 tsp orange flavoring. The results were outstanding. I look forward to making this recipe when I can find cranberries."

Reviewed Sep. 18, 2013

"This is probably my most favorite of all my jam recipes. Deliciously sweet and tart. I freeze cranberries when they are in stores during the holidays and then make this jam when strawberries are in season."

Reviewed Aug. 6, 2013

"I have been making this jam since 1994. I love, love, LOVE it! Its one of my favorite jams! In my top three favorite!"

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