Holiday-Spiced Christmas Jam

The first batch of Christmas Jam I ever made began on a rainy afternoon during a pre-holiday weekend in a tiny lakeside cabin my college roommate Mia had rented “for creative inspiration.” She claimed we needed a break from our screens, and somehow that turned into both of us hauling bags of produce into a kitchen the size of a shoebox. Outside, the lake was misty and still, like it was holding its breath for winter. Inside, we were arguing—lovingly—about how many berries qualify as “a handful.”

Mia kept tossing cranberries into the slow cooker like she was feeding koi fish, and I kept fishing them back out because I had an actual recipe scribbled on the back of a grocery receipt. But somewhere in that chaos, with cinnamon in the air and strawberry juice staining our sleeves, the cabin felt warmer. The soft bubbling of fruit sounded like a tiny pot of holiday spirit simmering just for us.

By the time the rain eased and the clouds turned lavender, the jam had thickened into something magical: tart, sweet, comforting, and gorgeously red. We sat on the cabin’s creaky porch, spreading warm jam over crackers because we forgot to buy bread—and suddenly the season felt close, no matter how far from home we were. That’s when I knew this recipe wasn’t just a jar of jam. It was a tradition waiting to happen.

Short Description

Christmas Jam is a sweet-tart, spiced berry spread slow-cooked from cranberries, strawberries, brown sugar, and warm holiday spices.

Key Ingredients

• 24 oz fresh cranberries (about 6 cups)
• 16 oz fresh strawberries
• 1½ tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground ginger
• 2 cups brown sugar

Tools Needed

• Slow cooker
• Blender or immersion blender
• Measuring spoons
• Spatula
• Jars for storage

Cooking Instructions

Step 1: Load the Slow Cooker

Add the cranberries, strawberries, cinnamon, nutmeg, cloves, ginger, and brown sugar into the slow cooker. Stir everything together so the spices coat the fruit evenly.

Step 2: Cook the Jam

Cover the slow cooker. Cook on HIGH for 4 hours without opening the lid. The berries should collapse and release their juices, creating a thick, glossy mixture.

Step 3: Blend the Mixture

Transfer the cooked fruit to a blender. Pulse until it reaches a jammy consistency. Avoid blending too long or it will turn into cranberry butter. Using an immersion blender works too—aim for a smooth-but-textured finish.

Step 4: Let it Thicken

Set the jam aside to cool. It will thicken significantly as it cools due to the natural pectin in cranberries.

Step 5: Store It

Once fully cooled, transfer the jam to clean jars. Seal and refrigerate.

Troubleshooting

Too thick? Stir in 1–2 tablespoons warm water.

Too loose? Simmer in a pot for 5–10 minutes to reduce.

Jam tastes flat? Add 1 tablespoon lemon juice to brighten it.

Why You’ll Love This Recipe

Packed with holiday flavor thanks to warm spices and tart berries.

Perfectly balanced sweetness from brown sugar.

Completely hands-off cooking—just load the slow cooker and relax.

Versatile for breakfasts, charcuterie boards, gifts, or desserts.

Naturally thickens without added pectin.

Mistakes to Avoid & Solutions

Opening the slow cooker early
This drops the temperature and delays thickening.
Solution: Keep the lid shut until the 4 hours are up.

Over-blending
This turns it into cranberry butter.
Solution: Pulse in short bursts and stop when you see a spreadable texture.

Using frozen berries straight from the freezer
They release extra water.
Solution: Thaw and drain first or add 10 more minutes of simmering later.

Under-seasoning
The jam may taste bland.
Solution: Taste after cooling and add a pinch more cinnamon or a splash of lemon juice.

Serving and Pairing Suggestions

Spread on warm toast, biscuits, or scones.

Swirl into yogurt or oatmeal for a festive breakfast.

Spoon over cheesecake or ice cream.

Use as a glaze for roasted poultry.

Serve on a charcuterie board with brie, sharp cheddar, or goat cheese.

Storage and Reheating Tips

Refrigerator: Store in airtight jars for up to 10 days.

Freezer: Freeze in freezer-safe containers for up to 3 months.

Reheat: Gently warm in a saucepan over low heat if you prefer it looser. Add a splash of water if needed.

Avoid: Microwaving too long—it may overcook and become gummy.

FAQs

1. Can I use frozen berries?
Yes, but thaw them first and drain excess liquid so the jam doesn’t turn watery.

2. Can I reduce the sugar?
Absolutely, though the jam will be more tart and slightly thinner. Start by reducing ¼ cup at a time.

3. Does this work without a blender?
Yes. Mash the cooked fruit with a potato masher for a chunkier, rustic jam.

4. Can I can this recipe for shelf storage?
This recipe is not tested for long-term canning. Store in the fridge or freezer only.

5. Can I add citrus?
Lemon or orange zest is delicious—add ½ teaspoon before cooking for a fresh twist.

Tips & Tricks

Use a light-colored brown sugar for a milder caramel note.

Add a splash of vanilla after blending for extra warmth.

Want a brighter red color? Mix in ½ cup extra strawberries.

For gifting, spoon into small jars and tie with twine or ribbon.

Recipe Variations

1. Strawberry-Only Christmas Jam

Swap the cranberries for 24 oz strawberries.

Reduce brown sugar to 1½ cups.

Cook the same way—jam will be sweeter and softer.

2. Spicy Christmas Jam

Add ⅛ tsp cayenne in Step 1.

The heat balances the sweetness and pairs well with cheeses.

3. Citrus-Glow Jam

Add zest of 1 orange and ½ cup orange juice.

Cook as instructed.

Gives a bright, marmalade-like finish.

4. Vanilla-Maple Jam

Replace ½ cup brown sugar with ½ cup maple syrup.

Add 1 teaspoon vanilla after blending.

Creates a cozy, rounded sweetness.

Final Thoughts

As the rain finally let up around that lakeside cabin and the sky shifted into that soft lilac shade that only appears before winter settles in, Mia and I sat there with our mismatched mugs and a still-warm jar of this jam between us. I remember how the steam from the cabin windows fogged over just enough to blur out the clutter we’d made in the kitchen, leaving us with the feeling that we’d created something simple and special from a few bags of fruit and a quiet afternoon.

The jam cooled beside us, thickening slowly like it had all the time in the world, and for a moment the season didn’t feel rushed or loud, it felt gentle. This recipe always brings me back to that porch, the way we laughed at our messy sleeves and sticky fingers, and how a single spoonful made the whole day feel festive. Whenever I make it now, even in my tiny apartment kitchen, the memories unfold again, warm and steady, reminding me why I love sharing food that carries a bit of story with it.