There’s something about a row of jam jars cooling on the counter in December that feels like the holidays have officially started. The kitchen smells like warm fruit and cinnamon, the lids pop as they seal, and suddenly you have twenty homemade gifts that cost less than a trip to the mall.
Christmas jam earns its spot on the breakfast table and under the tree. A jar of cranberry-pear jam on a warm biscuit tastes like the season in a single bite, and it travels well, keeps for months, and never needs batteries or a gift receipt.
The best Christmas jam recipes mix tart winter fruit, like cranberries and pears, with warm spices like cinnamon, clove, and star anise, giving you a spread that’s bright, cozy, and sturdy enough for canning or freezing. Whether you’re a first-time canner or you’ve got a shelf full of mason jars already, these recipes range from five-ingredient basics to jars worth bragging about.
1. Strawberry-Cranberry Christmas Jam
This is the jam that started it all for a lot of home bakers, and it’s easy to see why. Sweet strawberries soften the tart bite of fresh cranberries, giving you a jam that’s ruby red and holiday-ready.
Yield: about 5 half-pint jars | Prep: 15 minutes | Cook: 25 minutes
- 4 cups strawberries, hulled and chopped
- 12 oz fresh cranberries
- 4 cups granulated sugar
- 1 box (1.75 oz) powdered fruit pectin
- 1 tbsp lemon juice
Combine fruit and lemon juice in a large pot, stir in pectin, bring to a rolling boil, add sugar, boil 1 minute, then ladle into jars and process 10 minutes in a water bath.
2. Cranberry-Orange Spice Jam
Bright citrus and warm spice make this jam taste like mulled cider in spreadable form. The orange zest cuts through the tartness of the cranberries beautifully.
Yield: 4 half-pint jars | Prep: 10 minutes | Cook: 20 minutes
- 12 oz fresh cranberries
- 1 orange, zested and juiced
- 2 ½ cups sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup water
Simmer cranberries and water until they pop, stir in sugar, zest, juice, and spices, cook 10 minutes until thickened, then jar and seal with a water bath canner.
3. Spiced Plum Jam
Plums bring a deep, wine-like sweetness that pairs beautifully with baking spices. This jam has a gorgeous garnet color that looks striking in a gift jar.
Yield: 5 half-pint jars | Prep: 20 minutes | Cook: 30 minutes
- 3 lbs plums, pitted and chopped
- 3 cups sugar
- 1 cinnamon stick
- ¼ tsp ground nutmeg
- 2 tbsp lemon juice
Cook plums with lemon juice and cinnamon stick until soft, remove the stick, add sugar and nutmeg, simmer until it coats a spoon, then can in sterilized jars.
4. Apple-Cinnamon Jam
Think of this as apple pie you can spread on toast. Soft, sweet apples cook down into a thick, cinnamon-laced jam that smells incredible on the stove.
Yield: 4 half-pint jars | Prep: 15 minutes | Cook: 35 minutes
- 4 cups peeled, chopped apples
- 2 cups sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 2 tbsp lemon juice
- ½ cup water
Simmer apples and water until soft, mash slightly, stir in sugar, spices, and lemon juice, cook until thick, then process jars for 10 minutes. This pairs nicely with other recipes with applesauce if you love apple flavor all season.
5. Cranberry-Pear Ginger Jam
Juicy pear mellows the tartness of cranberry, while fresh ginger adds a little kick at the back of the throat. It’s a jam with real personality.
Yield: 5 half-pint jars | Prep: 20 minutes | Cook: 30 minutes
- 3 cups pears, peeled and diced
- 2 cups fresh cranberries
- 1 tbsp fresh ginger, grated
- 2 ½ cups sugar
- 2 tbsp lemon juice
Cook pears and cranberries with ginger until soft, stir in sugar and lemon juice, simmer until thick, then ladle hot jam into jars and seal.
6. Cranberry-Pomegranate Jam
Two tart, jewel-toned fruits team up here for a jam that’s tangy, slightly floral, and beautifully deep red. It’s a showstopper for a holiday cheese board.
Yield: 4 half-pint jars | Prep: 15 minutes | Cook: 25 minutes
- 12 oz fresh cranberries
- 1 ½ cups pomegranate juice
- 2 ½ cups sugar
- 1 box powdered pectin
- 1 tbsp lemon juice
Combine cranberries, pomegranate juice, and pectin, bring to a boil, add sugar, boil 1 minute, then jar and process in a water bath for 10 minutes.
7. Pear-Vanilla Jam
Pear jam gets a cozy upgrade with real vanilla bean, turning simple fruit into something that tastes almost like a baked dessert. It’s soft, sweet, and fragrant.
Yield: 4 half-pint jars | Prep: 15 minutes | Cook: 30 minutes
- 4 cups pears, peeled and diced
- 2 cups sugar
- 1 vanilla bean, split, or 1 tbsp vanilla extract
- 2 tbsp lemon juice
Simmer pears with lemon juice until soft, add sugar and vanilla, cook until thick and glossy, then remove the vanilla pod and can as usual.
8. Fig-Rosemary Red Wine Jam
This one leans savory-sweet, with fresh rosemary and a splash of red wine giving fig jam a grown-up, almost rustic edge. It’s wonderful with cheese and crackers.
Yield: 4 half-pint jars | Prep: 15 minutes | Cook: 30 minutes
- 4 cups fresh figs, chopped
- ½ cup red wine
- 1 ½ cups sugar
- 1 sprig fresh rosemary
- 2 tbsp lemon juice
Simmer figs, wine, and rosemary until soft, remove the sprig, stir in sugar and lemon juice, cook until thick, then jar and seal.
9. Mulled Wine Blackberry Jam
Blackberries soak up the warm spice of mulled wine for a jam that tastes like a holiday party in a jar. It’s rich, a little boozy, and deeply fruity.
Yield: 5 half-pint jars | Prep: 15 minutes | Cook: 30 minutes
- 4 cups blackberries
- ½ cup red wine
- 2 ½ cups sugar
- ½ tsp cinnamon
- ¼ tsp allspice
- 2 tbsp lemon juice
Cook blackberries with wine and spices until soft, strain seeds if desired, add sugar and lemon juice, simmer until thick, then can.
10. Raspberry-Cranberry Jam
Raspberries add a seedy, jammy sweetness that balances the sharp bite of cranberry. This combo is tart, bright, and a little more complex than plain raspberry jam.
Yield: 5 half-pint jars | Prep: 15 minutes | Cook: 25 minutes
- 3 cups raspberries
- 2 cups fresh cranberries
- 3 cups sugar
- 1 box powdered pectin
- 1 tbsp lemon juice
Combine berries and pectin, bring to a boil, stir in sugar, boil 1 minute, then jar hot and process for 10 minutes in a water bath.
11. Cherry-Almond Jam
Sweet cherries and a touch of almond extract make this jam taste like a cherry pie filling, minus the crust. It’s a lovely one for gifting with biscotti.
Yield: 4 half-pint jars | Prep: 20 minutes | Cook: 25 minutes
- 4 cups pitted cherries, chopped
- 2 cups sugar
- ½ tsp almond extract
- 2 tbsp lemon juice
Cook cherries and lemon juice until soft, stir in sugar, simmer until thick, remove from heat, stir in almond extract, then can.
12. Cranberry-Pineapple Jam
Tropical pineapple against tart cranberry is an unexpected but delicious pairing, giving the jam a little sunshine in the middle of winter. It’s sweeter than most cranberry jams.
Yield: 5 half-pint jars | Prep: 15 minutes | Cook: 25 minutes
- 12 oz fresh cranberries
- 2 cups crushed pineapple, drained
- 3 cups sugar
- 1 tbsp lemon juice
Simmer cranberries until they pop, stir in pineapple, sugar, and lemon juice, cook until thick and glossy, then jar and seal.
13. Spiced Blueberry Jam
Blueberries get a warm makeover with cinnamon and a hint of clove, turning a summery fruit into something that fits right in on a Christmas morning table.
Yield: 4 half-pint jars | Prep: 15 minutes | Cook: 25 minutes
- 4 cups blueberries
- 2 cups sugar
- ½ tsp cinnamon
- ⅛ tsp ground cloves
- 2 tbsp lemon juice
Cook blueberries and lemon juice until they break down, stir in sugar and spices, simmer until thick, then can in sterilized jars. For more ways to use the fruit, check out these blueberry recipes.
14. Clementine-Vanilla Jam
Clementines are a holiday staple for good reason, and turning them into jam with a touch of vanilla makes a bright, sunny spread for dark winter mornings.
Yield: 4 half-pint jars | Prep: 20 minutes | Cook: 30 minutes
- 6 clementines, peeled and chopped (pith removed)
- 2 cups sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Simmer clementines and lemon juice until soft, stir in sugar, cook until thick, remove from heat, stir in vanilla, then jar.
15. Apple-Cranberry Jam
Apples add body and sweetness while cranberries keep things tart, making this a well-balanced jam that works just as well on pork chops as it does on toast.
Yield: 5 half-pint jars | Prep: 15 minutes | Cook: 25 minutes
- 2 cups peeled, chopped apples
- 2 cups fresh cranberries
- 3 cups sugar
- ½ tsp cinnamon
- 2 tbsp lemon juice
Simmer apples and cranberries until soft, stir in sugar, cinnamon, and lemon juice, cook until thick, then can as usual.
16. Spiced Fig and Orange Jam
Figs and orange zest bring a honeyed, citrusy depth to this jam, with warm spice rounding out the flavor. It tastes like a fancy holiday preserve from a specialty shop.
Yield: 4 half-pint jars | Prep: 20 minutes | Cook: 30 minutes
- 4 cups fresh figs, chopped
- 1 orange, zested and juiced
- 2 cups sugar
- ½ tsp cinnamon
- ¼ tsp ground ginger
Simmer figs, orange juice, and zest until soft, stir in sugar and spices, cook until thick and jammy, then jar and seal.
17. Cranberry-Jalapeño Jam
Sweet meets heat in this jam, which has become a cult favorite for serving over cream cheese with crackers. The jalapeño adds a slow, warm burn.
Yield: 5 half-pint jars | Prep: 15 minutes | Cook: 20 minutes
- 12 oz fresh cranberries
- 2 jalapeños, seeded and minced
- 3 cups sugar
- 1 box powdered pectin
- ¾ cup apple cider vinegar
Combine cranberries, jalapeños, vinegar, and pectin, bring to a boil, stir in sugar, boil 1 minute, then can in sterilized jars.
18. Strawberry-Rhubarb Cardamom Jam
Classic strawberry-rhubarb gets a fragrant twist from cardamom, adding a floral, slightly spicy note that makes this jam taste a little more special.
Yield: 5 half-pint jars | Prep: 15 minutes | Cook: 25 minutes
- 3 cups strawberries, hulled and chopped
- 2 cups rhubarb, chopped
- 2 ½ cups sugar
- ½ tsp ground cardamom
- 2 tbsp lemon juice
Cook strawberries and rhubarb with lemon juice until soft, stir in sugar and cardamom, simmer until thick, then jar and seal.
19. Persimmon-Ginger Jam
Ripe persimmons turn silky and sweet when cooked down, and fresh ginger gives this lesser-known jam a spicy lift that feels perfect for the season.
Yield: 4 half-pint jars | Prep: 20 minutes | Cook: 30 minutes
- 4 cups ripe persimmons, peeled and chopped
- 1 tbsp fresh ginger, grated
- 2 cups sugar
- 2 tbsp lemon juice
Simmer persimmons, ginger, and lemon juice until soft and thick, stir in sugar, cook until glossy, then can. Explore more ways to use the fruit in these persimmon recipes.
Choosing Fruit and Flavor Combinations
Winter fruit with a naturally tart edge, like cranberries, pomegranate, and citrus, makes the best base for Christmas jam because it balances the sugar needed for a good set. Softer fruits like pear, fig, and persimmon add body and sweetness without tasting cloying.
Warm spices do a lot of heavy lifting in these recipes. Cinnamon, clove, ginger, star anise, and cardamom all show up again and again because they turn ordinary fruit into something that tastes distinctly like the holidays.
Pair a tart fruit with a sweeter one whenever possible. Cranberry works with almost anything, from pear to orange to pineapple, because its sharpness keeps the jam from tasting flat. If you want ideas beyond jam, a lot of these same fruits show up in cranberry cocktail recipes and other Christmas drink recipes for the holiday table.
Don’t be afraid to swap fruits based on what looks best at the store. Firm, slightly underripe fruit actually holds its shape and pectin better than very soft, overripe produce, which can turn mushy and watery once cooked down.
Canning, Freezing, and Storage Safety
Proper canning keeps your Christmas jam shelf-stable and safe to gift months later. Always use sterilized jars, fresh lids, and a full water bath canning process, processing half-pint jars for 10 minutes unless a recipe says otherwise.
Check your altitude before processing. Above 1,000 feet, add extra processing time, since water boils at a lower temperature and jars need longer to seal safely.
Freezer jam is a good shortcut if you’d rather skip the canning pot. Pour cooled jam into freezer-safe containers, leaving an inch of headspace, and store for up to a year in the freezer or about 3 weeks in the fridge.
Always check the seal before gifting or storing jars on a shelf. The lid should be slightly concave and shouldn’t flex when pressed in the center. Any jar that didn’t seal properly needs to go straight into the refrigerator and get used within a few weeks.
Label every jar with the flavor and the date it was made. It sounds obvious, but a drawer full of unlabeled jars by February is a common kitchen headache.
Packaging Homemade Jam as Gifts
A simple square of fabric or a round of parchment paper tied with twine turns a plain jar into a gift that looks handmade in the best way. Add a fabric circle under the lid ring for a cozy, farmhouse look.
Handwritten labels add a personal touch that store-bought stickers can’t match. Include the jam flavor, the date it was canned, and a quick note like “refrigerate after opening” for the recipient.
Pair jars together for a bigger gift. A few flavors like cranberry-orange, spiced plum, and apple-cinnamon make a nice trio for a neighbor or coworker, especially tucked into a small basket with crackers or shortbread.
Jam also works well as part of a bigger gift basket alongside other homemade treats. Consider pairing a jar with something from a batch of homemade candy recipes or a few baked goods from your Christmas dessert recipes lineup for a gift that feels complete.
Keep unopened, properly sealed jars out of direct sunlight and use within a year for the best flavor and color.
