Introduction

This classic Christmas jam combines the bright tartness of fresh cranberries with the sweetness of strawberries and a hint of warm orange and cinnamon. It’s a festive, flavorful preserve perfect for holiday breakfasts, gifting, or adding a special touch to your winter pantry.

A small clear glass jar filled to the top with thick, deep red cranberry sauce that has a slightly glossy, textured surface with visible tiny seeds and fruit bits. The jar sits on a white marbled surface, with a brown cinnamon stick lying nearby on the right. In the blurred background, to the left is a wooden bowl full of whole red cranberries, and to the right is some green pine branches adding a festive touch. The overall look is fresh and simple, with a holiday feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz fresh cranberries
1 lb strawberries, hulled and chopped

Zest from 1 orange
Chopped segments of 1 orange

1/4 cup water or orange juice
4 cups granulated sugar

1 cinnamon stick

Instructions

Step 1: Rinse the cranberries and strawberries under cold water. Hull and chop the strawberries. Peel the orange, chop its segments, and zest it. Combine the cranberries, chopped strawberries, orange zest, and chopped orange segments in a large pot. Add the water or orange juice to help start the cooking process.
Step 2: Add the granulated sugar and cinnamon stick to the fruit mixture. Stir well and place the pot over medium heat. Stir occasionally as the sugar dissolves completely before bringing the mixture to a boil.

Step 3: Increase heat and bring the mixture to a boil. Then reduce heat to maintain a gentle simmer. Let the jam cook for 10-15 minutes, stirring occasionally to prevent sticking. The jam will thicken as the fruit breaks down. Test readiness by placing a spoonful on a cold plate; if it holds shape, it’s done. Alternatively, cook until the mixture reaches 220°F (adjust for altitude).
Step 4: Remove the jam from heat. Pour the hot jam into sterilized jars, leaving 1/4 inch headspace. Clean the jar rims and seal with two-part canning lids. For long-term storage, process the jars in a boiling water bath canner for 10 minutes (15 minutes if above 6,000 feet). For refrigerator jam, simply cool after filling and refrigerate.
Step 5: Allow the jars to cool completely at room temperature. Check that each jar is sealed properly. Store sealed jars in a cool, dark place for 12-18 months. After opening, refrigerate the jam. Refrigerator jam should be used within a few weeks.

Tips & Variations

For a smoother texture, you can mash the fruit slightly before cooking or blend the jam briefly once thickened.
Substitute orange juice for water to boost citrus flavor and sweetness.
Add a splash of vanilla extract at the end of cooking for a warm, aromatic twist.

Use pectin if you prefer a firmer set—follow package instructions for jam using sugar and fruit quantities.

Storage

Store properly sealed jars in a cool, dark place for up to 18 months. Once opened, keep the jam refrigerated and use within a month. Refrigerator-only jam should be consumed within a few weeks. Reheat gently before serving if desired.

How to Serve

Two glass jars filled with thick, dark red, chunky cranberry sauce, showing a glossy texture with visible bits of fruit. The jars are placed on a white marbled surface. To the left, there is a wooden bowl containing fresh, round, bright red cranberries with a smooth and shiny skin. Below the bowl, two cinnamon sticks with a rough, brown texture lie on the surface. The composition is simple and clean, focusing on the deep red tones of the sauce and berries against the bright white marble. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to sterilize jars for this jam?

Yes, sterilizing jars is important to prevent spoilage and ensure a safe, long-lasting preserve, especially if you plan to store the jam at room temperature.

Can I use frozen fruit to make this jam?

Yes, you can use frozen cranberries and strawberries. Thaw them completely before starting, and be aware the cooking time might be slightly longer as frozen fruit releases more liquid.