Velvety Christmas Cranberry Jam

The air outside was crisp, carrying that faint winter chill that makes you crave the warmth of the kitchen. My counter was already lined with twinkling lights and a basket full of berries deep red cranberries and ruby strawberries waiting to be turned into something festive.

The scent of cinnamon and cloves lingered from a batch of cookies baked earlier in the day, setting the perfect mood for a little holiday preserving. The rhythmic stirring, the rising bubbles, the jewel toned mixture simmering away it feels like bottling up the essence of Christmas itself.

I remember that morning, I turned on a soft playlist of classic carols and let the kitchen fill with the aroma of simmering fruit and spice. My goal wasn’t just to make jam it was to create a gift, a little jar of comfort that could brighten breakfast tables and tea times throughout December.

When the jars cooled and lined up neatly on the counter, the light caught the jam’s glossy surface it shimmered like red velvet. I knew instantly that this batch was a keeper: rich, velvety, perfectly spiced, and bursting with bright, tangy flavor.

Short Description

Velvety Christmas Cranberry Jam combines juicy strawberries, tart cranberries, and a cozy blend of cinnamon, ginger, allspice, and cloves that’s perfect for gifting, spreading on toast, or pairing with cheese platters during the holidays.

Key Ingredients

• 6 cups fresh or frozen strawberries (about 1½ pounds)
• 2 cups fresh or frozen cranberries (approximately ½ pound)
• 5 cups sugar (around 2½ pounds)
• 2 sachets liquid fruit pectin (2 pouches of Certo brand, 170 ml each)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ¼ teaspoon allspice
• ¼ teaspoon cloves

Tools Needed

• Food processor or blender
• Large heavy bottomed saucepan
• Measuring cups and spoons
• Ladle
• Canning pot with rack
• Sterilized glass jars with lids and bands

Cooking Instructions

Step 1: Puree the Berries

Add strawberries and cranberries to your food processor. Blend until the mixture is smooth and slightly thick. Transfer the puree to a large heavy saucepan.

Step 2: Add Sugar and Spices

Measure sugar and all the spices cinnamon, ginger, allspice, and cloves. Add them to the saucepan and stir well until everything is fully combined. The mixture should look rich and slightly speckled with spice.

Step 3: Boil the Jam

Place the saucepan over medium high heat. Stir continuously as the mixture heats up. Once it begins to boil, keep stirring until you reach a full, rolling boil bubbles should keep forming even when you stir. Boil for 1 full minute.

Step 4: Add Pectin and Boil Again

Remove the pan from heat and pour in both pouches of liquid fruit pectin. Return the saucepan to the heat and bring it back to a full boil for another 1 minute to activate the pectin.

Step 5: Skim Foam and Fill Jars

Let the bubbling settle for a moment. Skim off any foam with a spoon or ladle it helps the jam look smooth and glossy. Ladle the hot jam into prepared sterilized jars, leaving ¼ inch of headspace.

Step 6: Process and Store the Jam

Lower the filled jars into a boiling water canner, making sure they’re covered by at least 2 inches of water. Cover and process for 10 minutes. Carefully remove jars and let them rest undisturbed on a towel lined counter for 12 hours.

Why You’ll Love This Recipe

Bright, fruity flavor with a hint of warm holiday spice

Simple ingredients and beginner friendly process

Makes beautiful homemade gifts

Pairs well with sweet and savory dishes

Freezes well for long term storage

Mistakes to Avoid & Solutions

Mistake 1: Undercooking the Jam
If the mixture doesn’t reach a full rolling boil, it may not set properly.
Solution: Wait until the bubbles remain constant even when stirring then start timing your 1 minute boil.

Mistake 2: Overboiling After Adding Pectin
Boiling too long can make the texture too thick.
Solution: Boil only 1 minute after adding pectin, then remove from heat immediately.

Mistake 3: Not Sterilizing Jars Properly
This can cause the jam to spoil early.
Solution: Boil jars for at least 10 minutes before use or run them through a hot dishwasher cycle.

Mistake 4: Filling Jars Too Full
Lack of headspace can cause lids to pop off during processing.
Solution: Always leave about ¼ inch of space at the top.

Mistake 5: Storing Before Cooling
Moving jars too early can interrupt the sealing process.
Solution: Let jars rest undisturbed for 12 hours before handling.

Serving and Pairing Suggestions

Spread on warm toast, croissants, or pancakes

Swirl into Greek yogurt or oatmeal

Serve alongside brie, goat cheese, or cream cheese on a charcuterie board

Use as a glaze for roasted ham or turkey

Add a spoonful to thumbprint cookies or pastries

Storage and Reheating Tips

Pantry: Store sealed jars in a cool, dark place for up to 12 months.

Refrigerator: Once opened, keep refrigerated and use within 3–4 weeks.

Freezer: Freeze extra jam (in freezer safe containers) for up to 6 months.

Reheating: To soften chilled jam, place the jar in warm water for 10 minutes before serving.

FAQs

1. Can I use only cranberries or only strawberries?
Yes, but using both gives the jam a balanced sweetness and tartness.

2. Can I reduce the sugar?
Not for this recipe. Sugar helps preserve the jam and achieve proper consistency.

3. Do I have to use Certo pectin?
Any liquid pectin brand works, but Certo provides consistent results.

4. What if my jam doesn’t set?
Reboil it with an additional half pouch of pectin and one tablespoon of sugar.

5. Can I skip the water bath?
If you plan to refrigerate and use within 2–3 weeks, yes. For long-term storage, always process the jars.

Tips & Tricks

Warm the sugar slightly before mixing it dissolves faster.

Use a wide pot to allow moisture to evaporate evenly.

Stir constantly to prevent scorching at the bottom.

Add a few drops of lemon juice for extra brightness.

To test doneness, place a spoonful on a cold plate if it wrinkles when pushed, it’s ready.

Recipe Variations

Spiced Orange Cranberry Jam
Replace 1 cup of strawberries with 1 cup of orange segments and add 1 tablespoon of zest. The flavor becomes citrusy and vibrant.

Mixed Berry Holiday Jam
Use equal parts strawberries, raspberries, and cranberries for a deeper berry profile. Adjust sugar to 5½ cups if using more tart fruit.

Maple Cranberry Jam
Replace ½ cup of sugar with pure maple syrup. The result is a warmer, richer sweetness.

Final Thoughts

Making this Velvety Christmas Cranberry Jam filled my kitchen with the comforting aroma of simmering fruit and spice. The color alone feels festive deep ruby red, like holiday cheer captured in a jar. It’s a small labor of love, but the reward is worth every minute.

Each spoonful spreads easily, tastes perfectly balanced, and carries that hint of holiday warmth. This jam for breakfast it elevates every moment it touches, from a quiet winter morning to a bustling holiday brunch. And perhaps that’s the beauty of homemade preserves they keep a bit of the season alive, long after the last carol fades.