Christmas morning just feels more magical when there’s a jar of homemade jam on the table. There’s something so satisfying about spreading jam you made yourself — it’s a simple pleasure that store-bought just can’t match.
For years, I thought making jam was a long, complicated process. Then I discovered Amish Christmas Jam — a cozy, spiced cranberry-strawberry jam that tastes like Christmas in a jar. It’s incredibly easy to make, requires no special canning tools, and fills your kitchen with the warm scent of the holidays.
I started making this recipe a few years ago when I wanted something unique for our Christmas breakfast spread. Now, it’s a holiday tradition in my home. My kids look forward to it every December, and I always make extra jars to gift to friends and neighbors. Trust me, it’s the kind of homemade gift everyone actually wants to receive!
Why You’ll Love This Amish Christmas Jam
- Perfect holiday gift: A thoughtful, homemade treat that friends and family will truly enjoy — far better than another plate of cookies!
- Simple ingredients: Just fresh cranberries, strawberries, warm spices, and brown sugar — no fancy pectin required.
- Festive flavor: The blend of tart cranberries, sweet strawberries, and cozy spices like cinnamon and nutmeg tastes like Christmas morning.
- Make-ahead friendly: Keeps beautifully in the fridge for weeks, so you can make it early and have it ready for holiday breakfasts or gifts.
- All-natural: No preservatives or artificial ingredients — just real fruit and spices you can feel good about serving.
Ingredient Substitutions
This jam recipe is flexible and forgiving — perfect for using what you have on hand:
- Cranberries: Fresh is best for that signature tart flavor, but frozen works too (no need to thaw).
- Strawberries: You can use frozen, thawed, and drained strawberries, or even swap in raspberries or blackberries for a new twist.
- Brown sugar: Substitute white sugar or coconut sugar — though brown sugar gives a lovely, rich molasses note.
- Spices: Don’t have every spice? Try 2 teaspoons of pumpkin pie spice instead, or just stick to cinnamon and nutmeg for a simple version.
- Ginger: Fresh grated ginger adds a bright, zingy touch — use 1 tablespoon in place of ground ginger.
Frequently Asked Questions
Why shouldn’t I stir during cooking?
Leaving the lid closed helps the jam thicken properly. It keeps the heat consistent and allows the cranberries’ natural pectin to work its magic.
How do I know when it’s the right consistency?
The jam should be thick but still spreadable, with visible fruit pieces. If it’s completely smooth, you’ve gone into “cranberry butter” territory (still tasty, just a different texture).
Do I need to sterilize the jars?
If you’re storing the jam longer than two weeks, yes — boil jars for 10 minutes before filling. For short-term fridge storage, just make sure they’re clean and dry.
Can I add pectin to make it thicker?
No need! Cranberries naturally contain pectin. It’ll thicken perfectly on its own once cooled.
Storage Instructions
Refrigerate: Store cooled jam in jars or airtight containers in the fridge for up to 3 weeks. Perfect for make-ahead gifting!
Freeze: Pour cooled jam into freezer-safe containers, leaving a little room for expansion. Label and freeze for up to 6 months.
Can: If you’re into canning, process sterilized jars for long-term storage — the jam will keep up to 1 year in the pantry. Once opened, refrigerate and use within a few weeks.
Ingredients
- 6 cups whole cranberries (fresh or frozen)
- 16 oz fresh strawberries (hulled and quartered)
- 2 cups packed brown sugar (dark brown preferred)
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground ginger
Step-by-Step Instructions
Step 1: Combine the Ingredients
Add cranberries, strawberries, brown sugar, and all the spices to your slow cooker. Stir to combine and coat the fruit evenly.
Step 2: Cook Slowly
Cover and cook on HIGH for 4 hours.
Don’t stir or open the lid — this helps it thicken naturally.
Step 3: Blend the Jam
Once cooked, transfer the mixture to a blender and pulse until you reach a jam-like texture. (Or use an immersion blender right in the slow cooker for easy cleanup.)
Step 4: Cool and Store
Let the jam cool completely — it will continue to thicken as it cools. Spoon into clean jars, seal, and refrigerate.
Pro tip: Taste a little while it’s still warm — it’s incredible on toast or swirled into yogurt!
Recipe Notes
- Prep time: 10–15 minutes
- Cook time: 4 hours
- Total time: 4 hours 15 minutes
- Yield: 4–5 half-pint (8 oz) jars
- Difficulty: Easy