Cranberry Strawberry Jam (aka Christmas Jam)

Christmas Jam I feel like a little kid awaiting Christmas.

We have a little less than 2 months left until strawberry season arrives here in southern NH and I am already making plans for all the new recipes and tried and true favorites, I am going to make.

This jam is pretty much #1 on the list.  It is my all time favorite jam that I make.  I absolutely love strawberries and with the addition of the tart cranberries (which I have saved in my freezer, just waiting to be made into this jam!) it’s the perfect sweet/tart combination.

I have some other jams that are close seconds, but to me, nothing really tops this one.  I think a lot of people agree with me too, it was by far my top seller last year at fairs and I had to use up all the strawberries I had picked and frozen in June, to fill my orders!


Strawberry Cranberry Jam
Yields 11
The perfect combination of sweet and tart!
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  1. 2 1/2 quarts fresh or frozen Strawberries
  2. 1 pound fresh or frozen Cranberries
  3. 5 pounds sugar
  4. 2 pouches (3 ounces each) liquid pectin
  1. Prepare canner jars and lids.
  2. Place strawberries and cranberries in food processer and process until there are only a few medium to small chunks left. (You may need to do this in 2 batches)
  3. Pour into large pot.
  4. Add sugar.
  5. Bring to a full roil boil and boil for 1 minute.
  6. Remove from heat and stir in pectin.
  7. Place back on burner and return to full roiling boil.
  8. Boil for 1 minute, stirring constantly.
  9. remove from heat.
  10. Cool for 5 minutes* and then skim off any foam.
  11. Fill jars, leaving a 1/4 inch headspace.
  12. Remove air bubbles, wipe rims and affix lids.
  13. Process in hot water bath for 10 minutes.
  14. Remove from canner and let stand undisturbed in cool place for 24 hours.
  1. We let it cool for five minutes so that the fruit will evenly distribute in the jars. If ladled in without cooling, all the fruit may float at the top.
Adapted from Taste of Home
Adapted from Taste of Home
From the Garden Table

21 Responses

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  2. Is this a jam for bread/toast or a substitute for cranberry served with turkey? Have you ever tried adding any spices like cinnamon, ginger, allspice? Will it work if you add orange liqueur?

    • Hi Tara,
      This jam is perfect to be used on toast, bagels etc. I have never played around with it because, honestly, I really love it just as it is. If you make any additions, let me know how they turn out! My only word of caution would be if you add a liquid like the orange liqueur, it might not set up properly. -Karen

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  4. Oh, forget that question. I see 11. I always skip to the ingredients and then read for the details. I’d love it if you shared this at What’d You Do This Weekend tomorrow.

    We were in the high 60s on Thanksgiving. It was warm enough in the kitchen to turn on the AC. :-).


    • Hi Linda, Yes, I usually get 10-11 out of this recipe. I love that it makes so much. I would do anything for upper 60’s weather right now! We are actually suppose to be in the 50’s tomorrow (Yay!) but then down to the 20’s the next, ugh, New England! -Karen

  5. I’ve made this many times over the last 15 years and it’s great. I was a little short on strawberries once, so I threw in some raspberries. That was good, too.

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