Christmas Jam Recipe

The holidays wouldn’t be the same without a jar of sweet, ruby-red Christmas jam on the table. It’s the kind of homemade treat that fills your kitchen with the cozy scent of cranberries, oranges, and warm spices simmering together. Whether you’re spreading it on freshly baked bread, pairing it with cheese, or using it to glaze a holiday ham recipe, this festive jam brings that special sparkle of the season to every bite.

What makes a homemade Christmas jam recipe so magical is how easy it is to create from simple ingredients you probably already have in your pantry. Fresh or frozen cranberries, oranges, a touch of cinnamon, and just enough sugar to balance the tartness — all come together in a bubbling pot of holiday cheer. In under an hour, you’ll have a beautifully spiced spread that tastes like Christmas morning in a jar.

This cranberry jam recipe isn’t just for toast. It’s a versatile companion for your holiday menu — spoon it over yogurt, swirl it into oatmeal, or use it as a glaze for your spiced Christmas ham recipe. The tangy sweetness of cranberries mixed with citrus and spice gives the perfect contrast to savory dishes, especially a tender cranberry Christmas ham. It’s a small detail that makes the whole feast feel even more memorable.

And if you’re planning edible gifts this year, an Xmas jam recipe is a thoughtful, heartfelt option. Pour the jam into cute glass jars, tie them with ribbons, and add a handwritten label. It’s a simple way to share homemade warmth and joy with friends, neighbors, or family. Every spoonful feels personal — a little reminder of how sweet the season can be.

Ready to make your own festive jar? Here’s how to make Christmas jam that’s bright, flavorful, and perfect for holiday gifting or pairing with your favorite dishes.

Why You’ll Love It

• Bursting with festive flavor: Every spoonful captures the taste of the holidays — tangy cranberries, sweet oranges, and warm spices blending into a cozy, comforting jam.
• Perfect for savory pairings: It’s not just for toast! This jam makes an incredible glaze for your holiday ham recipe or spiced Christmas ham recipe, adding a sweet-tart finish that complements the rich, smoky flavor.
• Easy to make and store: You don’t need fancy equipment or complicated steps. In about 30–40 minutes, you’ll have a batch of homemade Christmas jam ready to enjoy or gift.
• A beautiful edible gift: This Xmas jam recipe looks stunning in glass jars — tie on a ribbon, add a tag, and you’ve got a thoughtful, handcrafted present everyone will love.
• Versatile and festive: Use it on breakfast pastries, swirl it into yogurt, or serve it with cheese and crackers. However you enjoy it, this cranberry jam recipe adds a cheerful, flavorful touch to any holiday moment.

Ingredient List

For the Christmas Jam:

• 4 cups fresh or frozen cranberries
• 2 cups granulated sugar
• 1 large orange (zested and juiced)
• 1 cup apple juice or water
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 apple, peeled and finely grated (optional, for natural pectin)

Ingredient Notes

• Cranberries: Fresh or frozen both work beautifully! I love using fresh cranberries when they’re in season because they give the jam a vibrant, tart flavor and gorgeous jewel-red color.
• Orange zest and juice: Don’t skip this! The citrus brightens up the jam and balances the cranberries’ tartness perfectly. I always zest the orange before juicing it — much easier that way.
• Sugar: It’s not just for sweetness — it also helps the jam thicken and preserves it longer. If you prefer a slightly less sweet jam, you can reduce it by ¼ cup without affecting the texture much.
• Spices: Cinnamon, ginger, and cloves bring that cozy, spiced Christmas ham recipe aroma to your jam. Feel free to adjust the spice levels depending on how bold you like your flavors.
• Grated apple: This little trick adds natural pectin, helping your jam set beautifully. I often use a crisp apple like Granny Smith for a subtle tart note that pairs perfectly with the cranberries.

Kitchen Equipment Needed

• Medium saucepan or pot: For simmering your cranberries and spices. I like using a heavy-bottomed pot — it helps prevent sticking or burning as the jam thickens.
• Wooden spoon or silicone spatula: Perfect for stirring and keeping the mixture from sticking to the bottom. A silicone spatula makes it easier to scrape every bit of jam from the pan.
• Zester or microplane: For getting those fine, fragrant orange zest pieces that give your jam a burst of citrusy flavor.
• Fine grater: To grate the apple if you’re adding it for natural pectin.
• Ladle and funnel: Super handy for pouring the hot jam neatly into jars without making a mess.
• Glass jars with lids: For storing your finished jam. I love using small mason jars — they seal beautifully and make perfect little holiday gifts.

Instructions

1. Prep the fruit and tools

1. Rinse the cranberries under cold water and pick out any stems or soft berries. Drain well.
2. Zest the orange first, then cut it in half and squeeze out the juice, removing any seeds.
3. Peel and finely grate the apple (if using) and measure out your sugar and spices so everything is within reach.
4. Sterilize your jars and lids by boiling them for 10 minutes or running them through a hot dishwasher cycle. Set them on a clean towel to dry.

Pro tip: Zesting before juicing keeps the zest dry and fragrant — it’s easier and you won’t lose any flavor.

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2. Combine cranberries and liquid

1. Place the rinsed cranberries in a medium, heavy-bottomed saucepan.
2. Add the apple (if using) and pour in the apple juice or water and the orange juice.
3. Give everything a quick stir to settle the fruit into the liquid.
4. Bring the mixture to a gentle boil over medium-high heat, watching closely.

Pro tip: Use a heavy-bottomed pot to prevent hot spots and sticking as the fruit breaks down.

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3. Add sugar, zest, and spices

1. Once the cranberries have started to pop and the mixture is bubbling (about 5–7 minutes), lower the heat to medium-low.
2. Stir in the granulated sugar, orange zest, cinnamon, ginger, and cloves.
3. Stir continuously for the first minute so the sugar dissolves evenly into the hot mixture.
4. Return to a gentle simmer — you should see steady small bubbles, not an aggressive boil.

Pro tip: Stir the sugar in slowly and continuously at first to prevent graininess and ensure an even dissolve.

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4. Simmer until thickened — learning how to make Christmas jam set

1. Let the jam simmer, uncovered, for 15–25 minutes, stirring every couple of minutes to keep it from sticking. The cranberries will burst and the liquid will reduce.
2. Use a wooden spoon or spatula to press some fruit against the side of the pot; this helps release pectin and speeds setting.
3. After 15 minutes, test for doneness with the plate test (see below). If it’s still runny, simmer 3–5 minutes more and test again.

Plate test: Chill a small plate in the freezer. Spoon a teaspoon of jam onto the cold plate, let it sit 30–60 seconds, then push with your finger — if it wrinkles and doesn’t flood back together, it’s set.
Pro tip: Resist overcooking — jam continues to thicken as it cools.

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5. Adjust texture and flavor (optional)

1. If you prefer a smoother jam, use an immersion blender for 5–10 seconds right in the pot — don’t over-blend; you still want texture.
2. Taste and adjust: add a splash more orange juice if it needs brightness, or a pinch more sugar if it’s too tart.
3. If your jam seems too loose and you don’t want to cook more, stir in a teaspoon of powdered pectin or a tiny bit of cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp cold water, add to jam, bring to a boil for 1 minute).

Pro tip: A quick blitz with an immersion blender gives a lovely spreadable texture while keeping cranberry flecks for color.

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6. Jar the jam and seal

1. Using a ladle and funnel, pour the hot jam into your sterilized jars, leaving about ¼ inch headspace at the top.
2. Wipe the jar rims clean with a damp cloth to ensure a proper seal, then place lids and screw bands on finger-tight.
3. If you plan to store at room temperature, process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Otherwise, let them cool on the counter and refrigerate for short-term use.

Pro tip: Wiping the rims thoroughly helps prevent failed seals — fruit bits left on the lip are the usual culprit.

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7. Cool, label, and store

1. Let jars sit undisturbed at room temperature for 12–24 hours. You should hear a satisfying pop as the lids seal.
2. After cooling, check each lid by pressing the center — it should be concave and not move. Remove the bands, dry the jars, and label with the date.
3. Store sealed jars in a cool, dark pantry for up to 12 months. Once opened, refrigerate and use within 3–4 weeks.

Pro tip: Jars that didn’t seal properly can be refrigerated and used immediately or reprocessed within 24 hours.

There you go — every step you need to make a bright, spiced, and utterly giftable homemade Christmas jam.

Tips and Tricks for Success

• Use a wide saucepan: A wider pot allows the liquid to evaporate faster, helping your jam thicken more evenly and quickly.
• Stir often: Cranberries can stick to the bottom as they burst — gentle, frequent stirring keeps everything smooth and prevents burning.
• Taste as you go: The sweetness and tartness of cranberries can vary, so adjust sugar or orange juice near the end to get the perfect balance.
• Don’t rush the simmer: Letting the jam bubble gently helps it develop depth of flavor and the right consistency — patience pays off here.
• Label and date your jars: It’s easy to forget when you made a batch, so a quick label keeps things organized and ensures you enjoy it at its best.
• Add a pinch of salt: Just a small pinch brings out all the fruity and spiced notes beautifully — it’s a secret trick for a well-rounded flavor.

Ingredient Substitutions and Variations

• Cranberries: You can replace half with raspberries or strawberries for a softer, sweeter twist on the traditional cranberry jam recipe.
• Orange juice: Swap in pomegranate juice or lemon juice for a tangier finish. Both pair wonderfully with the cranberries.
• Sugar alternatives: Try using honey or maple syrup for a more natural sweetness (just note that your jam may be slightly looser).
• Spices: Add nutmeg, allspice, or even a pinch of cardamom if you love warm, aromatic flavors — it’ll give your Xmas jam recipe a signature touch.
• Apple substitute: If you don’t have an apple for natural pectin, use 1 tablespoon of lemon juice to help your jam set properly.
• Festive upgrade: Stir in a splash of orange liqueur or a few drops of vanilla extract after removing from heat for a rich, holiday finish.
• Texture variation: Prefer a chunkier jam? Skip the blender step entirely and mash the cranberries lightly with a fork instead.

Serving Suggestions

• As a breakfast spread: I love slathering this jam on warm toast or buttery croissants — it’s like starting the day with a touch of Christmas morning magic.
• With a cheese board: Pair it with creamy brie, sharp cheddar, or goat cheese for a stunning contrast of sweet, tangy, and savory flavors.
• Holiday ham glaze: Brush it over your holiday ham recipe or spiced Christmas ham recipe during the last few minutes of roasting — it caramelizes beautifully and adds a festive sheen.
• Dessert topping: Spoon it over vanilla ice cream or cheesecake for a quick and impressive holiday dessert.
• Gift idea: I love filling mini jars, tying them with red ribbons, and gifting them alongside a loaf of homemade bread or cookies — it’s personal and always appreciated.

Storage and Reheating Instructions

• Refrigeration: Store opened jars in the refrigerator for up to 3–4 weeks. Keep the lid tightly sealed to maintain freshness.
• Pantry storage: Properly sealed jars can be stored in a cool, dark place (like a pantry) for up to 12 months.
• Freezing option: You can freeze the jam in freezer-safe jars or containers, leaving ½ inch of space at the top for expansion. It keeps well for up to 6 months.
• Reheating: To soften chilled jam, microwave it in 10-second bursts or warm it gently on the stove over low heat until spreadable.
• Check before use: If the jam shows any signs of mold, off smells, or discoloration, it’s time to make a new batch — safety first!

Frequently Asked Questions

Can I use frozen cranberries for this recipe?

Absolutely! Frozen cranberries work just as well as fresh ones. No need to thaw them first — just toss them straight into the pot and cook as directed.

How long does homemade Christmas jam last?

If properly sealed, it can last up to 12 months in a cool, dark pantry. Once opened, store it in the fridge and use within 3–4 weeks for the best flavor and texture.

My jam didn’t set — what went wrong?

It might have needed a few extra minutes of simmering. You can reheat it and cook a bit longer, or stir in a teaspoon of lemon juice or powdered pectin to help it thicken.

Can I make this jam less sweet?

Yes, you can reduce the sugar by about ¼ cup without affecting the set too much. Just keep in mind that less sugar means a shorter shelf life.

Can I double this recipe?

You sure can! Just use a large, wide pot so it doesn’t bubble over, and extend the cooking time slightly until it reaches the right thickness.

What’s the best way to gift this jam?

Small glass jars tied with ribbon or twine look beautiful. Add a festive label and pair it with a loaf of bread, crackers, or even a cheese wedge for a thoughtful holiday gift.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear how you enjoyed your homemade Christmas jam — or what creative ways you used it this holiday season!