This festive homemade Christmas Jam is packed with cranberries and Christmas spices, adding sweetness and warmth to your holiday table.
This cranberry jam is a perfect blend of sweet and tangy, with a hint of warmth from the spices, and it’s great for spreading on toast, biscuits, or even adding to desserts. It is also suitable for canning and a great way to preserve cranberries when in season.
Why you will love this jam recipe?
- The combination of tart cranberries and warm spices creates a perfectly balanced, versatile spread.
- Christmas jam is a delicious and thoughtful Christmas gift, especially when labeled and packed in a festive jar.
- A great way to preserve cranberries when they’re in season.
Ingredients
I prefer simple, old-fashioned recipes without added pectin. Jams made this way usually taste better and have a smoother texture, like this elderberry or rosehip jam. Whether you use powdered or liquid pectin, the final jams often turn out more like gelatin, unlike natural jams that are smooth and nicely set.
Cranberries
you can use fresh or frozen cranberries in this recipe. Frozen cranberries will have more moisture, so you’ll need to cook the jam a bit longer to evaporate the extra liquid and thicken it.
Make this stovetop potpourri for a wonderful Christmas scent if you have leftover cranberries.
Sweetener
People have been making jams, jellies, and marmalades since ancient times to preserve fruits and even vegetables, for the entire year. They originally used honey as a sweetener before cane sugar became available. Since then, jam has spread around the world. I used honey in this recipe, but you can substitute honey for the sugar in this recipe or even stevia. The recommended quantities are listed in the recipe card. Since we add the sweetener at the end, feel free to adjust the amount to suit your taste, but avoid tasting it with your saliva by licking the spoon!
Orange zest and Orange Juice
The orange zest and orange juice bring a refreshing aroma, add sweetness, and create a well-balanced taste and festive touch for the holiday season. You can also use canned orange juice and powdered orange zest.
Christmas spices
to highlight the Christmas spirit you’ll want to add Christmas spices such as cinnamon, star anise, cloves and nutmeg to the jam
Whole or powdered spices?
If you use whole spices, like star anise and cloves and cinnamon, they will infuse the jam with flavor during cooking. After the jam thickens, you’ll need to remove them before jarring, as they can be quite strong and unpleasant to bite into. You can also use powdered spices that blend seamlessly, and you will not need to remove them after cooking. You will find the recommended quantities for both options in the recipe card.
How to make the perfect Christmas Jam
First Step: Sterilize Your Jars
Sterilizing your jars is essential for preserving your Spiced Christmas Jam! Start by washing the jars in hot, soapy water. Rinse them thoroughly under running water to remove any soap residue. For extra sterilization, you can also place the clean jars in a preheated oven at 225°F (110°C) for about 15 minutes or boil them in water for 10 minutes. Let them cool before filling with jam.
Second step: Prepare the Cranberries
If using fresh cranberries, rinse and discard any that are damaged. If using frozen, no need to thaw. You can mash the cranberries in a food processor if you prefer a smoother texture, but this is optional. I prefer using whole cranberries for added texture and flavor.
Third step: Combine Ingredients
In a large pot or dutch oven, combine cranberries, orange juice, orange zest, and spices. Heat the mixture over medium heat, stirring occasionally. Once it starts to boil, reduce the heat to low and simmer for about 15-20 minutes, or until the cranberries burst and the mixture thickens. Stir occasionally to prevent sticking.
Fourth step: adjust the taste and texture
Once the jam is thickened, remove the star anise, cinnamon stick and cloves from the pot, if you were using the whole pieces. Check the consistency by placing a spoonful on a plate and let it cool for a minute. If it holds its shape, it’s ready. If not, continue to cook for a few more minutes.
Add your choice of sweetener. If you’re using sugar, bring the fruit and sugar mixture to a full rolling boil and continue the boil for 1 minute.
If using honey, don’t simmer it, just mix it into the jam to preserve its benefits. Let the jam cool for 5 minutes, then skim off any foam that forms on the surface.
Fifth step: Jat the jam
Ladle the hot jam into sterilized jars, leaving a little space at the top. Seal the jars while still hot.
Let the jars of jam cool at room temperature, then store them in the refrigerator or a cool, dark place.
How to store the jam?
Uncanned jam lasts 1-3 weeks in the refrigerator after opening. If stored properly and unopened, it can last up to 6 months in the fridge, but it is best consumed within a few weeks for optimal freshness and flavor.
If you need to keep it longer, freezing or canning are good options to extend its shelf life up to 1 year.
Christmas jam recipe variations
- make this jam with frozen strawberries. Strawberries and cranberries make a deliciously tart and sweet combination that adds a festive touch.
- Add finely chopped apples along with the cranberries. Use apple juice instead of orange juice for a different flavor profile, and include cinnamon and nutmeg for added warmth.
- I like to add fresh herbs like rosemary or thyme to the fruit mixture. They make a wonderful combination with cranberries and pair well with cheese platters.
Canning Instructions
To extend its shelf life, you can process this cranberry marmalade in a water bath.
Place the canning jars on a rack in a large pot and cover them with 1 inch of water. Bring the water to a boil and let it boil for 5 minutes. Afterward, turn off the heat, remove the jars from the water, and allow them to cool.
As they cool, you should hear the lids make a popping sound as they seal. If you don’t hear this sound, store the christmas jam in the refrigerator for up to 6 months. While sealed jars can last a long time, it’s best to use them within 1 year for optimal flavor and texture.
Can I make it in a crockpot?
Yes, you can make Christmas jam in a crockpot! Using a crockpot allows for a hands-off approach, letting you combine the ingredients and walk away while it cooks slowly over several hours. The gentle, even heat helps prevent burning and ensures the flavors meld beautifully.
If the jam isn’t thick enough at the end of the cooking time, you can remove the lid and switch to high heat for an additional 30 minutes to 1 hour to help it reduce further.
Christmas Jam labels – Free Printables
Christmas jam is a simple and delicious and if you want to give it as a gift, download these Christmas jam labels.
How to use this Cranberry Jam
- Enjoy the cranberry jam on warm toast or bagels for a sweet and tangy breakfast or snack.
- Pair the jam with cheese on a charcuterie board. It complements creamy cheeses like brie or goat cheese beautifully.
- Use the jam as a glaze for roasted meats, such as turkey, chicken, or pork. Brush it on during the last few minutes of cooking.
- Drizzle the jam over desserts like cheesecake, ice cream, yogurt or pancakes
- Incorporate the jam into baked goods like vanilla muffins, cakes, or pastries for added sweetness and moisture.
- Mix the jam into cocktails or mocktails for a unique twist. Stir into sparkling water or use in cocktails for a seasonal flavor.
If the jam is runny after you open up a jar, can you fix it?
Yes, you can fix runny jam after opening a jar!
Pour the runny jam into a saucepan and heat it over low to medium heat. Simmer the jam gently, stirring frequently, until it thickens to your desired consistency. If you prefer, you can add a small amount of powdered pectin or liquid fruit pectin. Follow the package instructions for the amount to use, usually cooking it for a few minutes after adding the pectin until it thickens.
Festive Homemade Christmas Jam
This festive homemade Christmas Jam is packed with cranberries and Christmas spices, adding sweetness and warmth to your holiday table.
Ingredients
- 500 g (3 cups) cranberries
- zest and juice from 1 orange
- sweetener (340 ml of honey or 338 g sugar or two teaspoons of powdered stevia)
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- ½ teaspoon ground Nutmeg
- 3-4 whole cloves or ¼ teaspoon of ground cloves
- 1-2 star anise pods or ½ teaspoon powdered star anise
Instructions
- Sterilizing your jars is essential for preserving your Spiced Christmas Jam! Start by washing the jars in hot, soapy water. Rinse them thoroughly under running water to remove any soap residue. For extra sterilization, you can also place the clean jars in a preheated oven at 225°F (110°C) for about 15 minutes or boil them in water for 10 minutes. Let them cool before filling with jam.
- If using fresh cranberries, rinse and discard any that are damaged. If using frozen, no need to thaw. You can mash the cranberries in a food processor if you prefer a smoother texture, but this is optional. I prefer using whole cranberries for added texture and flavor.
- In a large pot or dutch oven, combine cranberries, orange juice, orange zest, and spices. Heat the mixture over medium heat, stirring occasionally. Once it starts to boil, reduce the heat to low and simmer for about 15-20 minutes, or until the cranberries burst and the mixture thickens. Stir occasionally to prevent sticking.
- Once the jam is thickened, remove the star anise, cinnamon stick and cloves from the pot, if you were using the whole pieces. Check the consistency by placing a spoonful on a plate and let it cool for a minute. If it holds its shape, it’s ready. If not, continue to cook for a few more minutes. Add your choice of sweetener. If you’re using sugar, bring the fruit and sugar mixture to a full rolling boil and continue the boil for 1 minute. If using honey, don’t simmer it, just mix it into the jam to preserve its benefits. Let the jam cool for 5 minutes, then skim off any foam that forms on the surface.
- Ladle the hot jam into sterilized jars, leaving a little space at the top. Seal the jars while still hot. Let the jars of jam cool at room temperature, then store them in the refrigerator or a cool, dark place.
Notes
Canning Instructions
To extend its shelf life, you can process the rosehip marmalade in a water bath.
Place the canning jars on a rack in a large pot and cover them with 1 inch of water. Bring the water to a boil and let it boil for 5 minutes. Afterward, turn off the heat, remove the jars from the water, and allow them to cool.
As they cool, you should hear the lids make a popping sound as they seal. If you don’t hear this sound, store the christmas jam in the refrigerator for up to 6 months. While sealed jars can last a long time, it's best to use them within 1 year for optimal flavor and texture.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 0g