Introduction
Does your kitchen have a signature Christmas scent? Mine does, and it’s the rich, warm air that fills the house every year when I make a big batch of Amish Christmas Jam. It’s not just a recipe, it’s a time machine. One whiff of that simmering cranberry and strawberry mixture, spiced with cinnamon and clove, and I’m instantly nine years old again, standing on a kitchen stool, trying to watch my Grandmother mix her famous Texas BBQ rub. (Yes, even my Grandmother, who cooked serious BBQ, made beautiful, simple jams for Christmas gifts!)
For years, Adam, my soon-to-be thirteen year old, thought this amazing spread was just ‘red fruit butter.’ He didn’t realize the magic that happens when you combine tart fresh cranberries, sweet strawberries, and the perfect blend of winter spices. This isn’t just a basic Christmas Jam Recipe, it’s a truly special, heirloom-quality spread.
Emily, my wife, insists that the holidays don’t officially start until she hears the subtle bubble and pop of the fruit mixture cooking down on the stove. This incredibly straightforward homemade Amish Christmas jam, often made without traditional pectin, has become our family’s culinary centerpiece for gift baskets and breakfast mornings. We start early, usually right after Thanksgiving, creating jars destined for teachers, neighbors, and most importantly, our own hungry stomachs. If you’re looking for a simple, stunning gift that truly comes from the heart, grab your apron! We’re going to make the most wonderful, fragrant spread you’ll ever try.
Table of Contents
- Why You’ll Love This Amish Christmas Jam
- Ingredients for Amish Christmas Jam
- How to Make Amish Christmas Jam
- Pro Tips & Variations
- Amish Christmas Jam Serving Suggestions
- Amish Christmas Jam Storage & Reheating
- FAQ about Amish Christmas Jam
- Final Thoughts
Why You’ll Love This Amish Christmas Jam
I know what you might be thinking: Jam is complicated. Jam requires special equipment. Jam is for professional canners. Not this Amish Christmas Jam, folks. Part of its authentic charm is how simple and forgiving it is. The brilliance of this recipe, and what sets it apart from other generic holiday jam recipes, is the specific ratio of fruit and spices, creating a truly balanced flavor that tastes like Grandma’s kitchen.
When I was researching the historical roots of this recipe, I found that many traditional Amish recipes, which prize efficiency and natural ingredients, learned to harness the natural pectin found in cranberries and certain sugars, meaning you don’t always need to mess with commercial pectin, especially if you are fine with a slightly looser set. However, I’ve given you the option to add it if you prefer that commercial jelly wobble.
Here’s why, year after year, this recipe gets more comments, more love, and more requests than almost anything else I publish on MisterRecipes.com:
- It’s a Flavor Powerhouse: You get that deep, earthy sweetness from the strawberries and a bright, gorgeous counterpoint from the fresh cranberries. The spices, like ground cinnamon and nutmeg, elevate it from fruit spread to actual holiday cheer. This combination is often called strawberry cranberry jam, but with the spices, it’s undeniably Christmas.
- A Perfect Beginner Canning Project: If you’ve been nervous about trying canning, start here. Because of the high acid and sugar content, this jam is very beginner-friendly for basic water bath canning, though simple refrigeration is perfectly fine too. For more detailed instructions on safe home canning for jam, check reputable sources like this resource on Amish-style jam making.
- Incredible Gifting Potential: Nothing says “I love you” quite like a jar of homemade food. Jana (9) is usually in charge of tying the ribbons around the lids. These little jars of spiced Christmas jam make fantastic, thoughtful gifts for teachers, colleagues, and neighbors.
- Customizable Sweetness: We use a combination of granulated and brown sugar, but you can definitely control the final sweetness. If you want a low sugar Christmas jam, I provide instructions below using less sugar and an alternative pectin, such as Pomona’s, which relies less on heavy sugar loads for setting.
- The Aroma Factor: Seriously, the smell of the ground cloves and ground ginger simmering through the house is better than any candle you could buy. It is the definition of hygge, holiday comfort, and home.
Whether you call it Amish Christmas Jam recipe or simply holiday jam, I guarantee this will become a new, deeply loved tradition in your home, just like it is in mine.
Ingredients for Amish Christmas Jam
We’re looking for high-quality, seasonal ingredients here. But don’t panic if fresh fruit isn’t available; frozen berries for fresh work beautifully, especially when making jam, since we’re cooking them down anyway!
- Fresh or Frozen Cranberries: One 12-ounce bag. The tartness is essential.
- Fresh or Frozen Strawberries: About 4 cups, sliced or roughly chopped. These bring the sweetness and depth.
- Sugar: Traditionally, 4 cups of sugar are used. I prefer a mixture of granulated sugar and a touch of light brown sugar for that hint of molasses flavor.
- Lemon Juice: The natural acid aids in flavor balance and shelf-stability (if canning).
- The Spices: This is the secret blend. We need generous amounts of ground cinnamon, ground nutmeg, a tiny pinch of ground cloves, and optional ground ginger.
- (Optional) Pectin: I recommend powdered fruit pectin (like Sure-Jell or Pomona’s pectin Christmas jam style) if you want a guaranteed thick set, especially for Christmas jam without pectin purists who prefer a thicker spread.
- Optional Zest: A strip of orange zest or a dash of vanilla extract adds complexity.
How to Make Amish Christmas Jam
Step-by-Step Instructions
Making this beautiful Amish Christmas Jam is simple, but it requires patience. Don’t rush the simmering phase, that’s where the magic, texture, and flavor really develop. This detailed guide ensures even first-timers get that perfect, holiday-ready jam.
- Prep the Fruit: Wash your strawberries and cranberries thoroughly. If using frozen, there is no need to thaw them first, just toss them straight in. Add the strawberries and cranberries to a very large, non-reactive pot (stainless steel is perfect).
- Sugar and Spice Everything Nice: Add all the sugar (granulated and brown), the fresh lemon juice, and all your spices, including the ground cinnamon and nutmeg, directly over the fruit. Give it a gentle stir.
- The Waiting Game (Maceration): Cover the pot and let it sit for at least 30 minutes, or up to 2 hours. This step, called maceration, draws the natural juices out of the fruit using the sugar, which reduces the overall cooking time and prevents scorching later. This is key for achieving that rich strawberry cranberry holiday jam flavor.
- The Initial Boil: Bring the mixture to a rolling boil over medium-high heat, stirring constantly to ensure the sugar is completely dissolved and nothing is sticking to the bottom. Keep the heat high enough so that even when you stir it, it continues to bubble furiously.
- The Simmer and Reduce: Reduce the heat to medium-low, maintaining a strong, steady simmer. This is where the cooking happens. Stir frequently. You should hear the lovely, gentle plop and bubble of the fruit releasing moisture. Cook for 45 minutes to 1 hour, or until the jam thickens significantly and the cranberries have all popped.
- Testing the Set (Wrinkle Test): If you are skipping commercial pectin, you must test the set. Place a small plate in the freezer before you start cooking. After about 45 minutes of simmering, place a spoonful of the hot jam on the chilled plate. Return it to the freezer for two minutes. Push the jam with your finger. If it wrinkles and doesn’t immediately run back together, it’s set!
- Pectin Addition (If Using): If you’re using commercial pectin, follow the package instructions, as timing varies. Generally, you mix it with the sugar first, or add it in the final 10 minutes of boiling, ensuring a full rolling boil for 1 minute after addition. For a low-sugar option, try this Christmas Jam Recipe focused on Pomona’s Pectin for guidance.
- Jarring: Carefully transfer the hot jam into sterilized jars, leaving about 1/2 inch headspace. Wipe the rims clean, place the lids and rings on, and process immediately if canning. Otherwise, let cool and store in the refrigerator. This homemade Amish Christmas jam will last for weeks in the fridge, but trust me, it won’t last that long.
Pro Tips & Variations
I learned quickly that even the most perfect recipe benefits from a little personalization. My Grandmother taught me to always taste and adjust, especially with spices. This section gives you some ways to perfect your jam for your family’s taste, or to address dietary needs.
Tip 1: Always Use Fresh Spices
The secret to a truly outstanding spiced Christmas jam is the freshness of your spices. If that jar of cinnamon has been sitting in your cupboard since the last millennium, you’re missing out on flavor intensity. Freshly purchased ground cinnamon and nutmeg make a huge difference, giving the jam a vibrant, potent holiday aroma and eliminating the need for excessive additives.
Tip 2: Mastering the Slow Cooker Christmas Jam
If you don’t relish standing over a sputtering pot for an hour, you can make this a fantastic slow cooker Christmas jam. Combine all ingredients in your slow cooker. Cook on low for 6 to 8 hours, or high for 3 to 4 hours, stirring every hour. It won’t reduce as fast, but the hands-off approach makes for easy prep. This method is great for large batch cooking, especially for Amish wedding Christmas jam, where quantities are massive!
Variation 1: The Low Sugar Approach
For a reliable low sugar Christmas jam, you must use a low-methoxyl pectin like Pomona’s, which gels with calcium instead of relying solely on sugar. You will use less granulated sugar (perhaps 1.5 to 2 cups total) and follow the specific pectin instructions. The flavor will be tart, bright, and intensely fruity—perfect for those watching their sugar intake.
Variation 2: Adding Texture
If you prefer a smoother jam, use an immersion blender before jarring to quickly puree some of the mixture. If you want a textural crunch, try toasting 1/4 cup of pecans or walnuts and stirring them in during the last five minutes of cooking. This is a lovely, non-traditional addition.
Tip 3: The Gift of Meringue Magic
When assembling gift baskets using this jam, I always include a small bag of delicate meringue kisses or shortbread cookies. The jam is also unbeatable layered with cream cheese and served alongside the buttery goodness of shortbread. It makes the gift feel complete and really special.
Amish Christmas Jam Serving Suggestions
This Amish Christmas Jam is so versatile, it goes far beyond a simple English muffin topping. Adams loves it, Jana tolerates it (she prefers plain strawberry still, the kid!), and Emily and I absolutely devour it during the holiday season. It’s perfect not only for breakfast but also dinner and dessert applications.
1. The Breakfast Staple
Of course, this is essential on toast, biscuits, scones, and bagels. But try folding a spoonful into cottage cheese or Greek yogurt for a quick, bright breakfast. It’s especially delicious swirled into homemade oatmeal, topped with that brown sugar we used in the recipe. This is the simplest way to enjoy your spiced Christmas jam and get that holiday flavor started first thing in the morning.
2. The Baking Star (Thumbprints and Sandwich Cookies)
This jam holds its shape beautifully when baked, making it perfect for holiday cookies. Use it as the filling for classic thumbprint cookies, or layer it between two cookies for a festive sandwich cookie. You could also use it as a filling inside homemade sweet cinnamon rolls instead of plain brown sugar and cinnamon. If you’re looking for simple, sweet flavor profiles to pair with this jam, remember simple is often better, just like Grandmother taught me.
3. Cheese Board MVP
A sophisticated way to serve this Christmas Jam is as a centerpiece on a holiday charcuterie board. It pairs wonderfully with creamy, tangy cheeses like brie, goat cheese, or even a sharp cheddar. The tartness of the cranberries cuts through the richness of the cheese, and the spices complement cured meats beautifully. Set cracker selections nearby for easy spreading. This works perfectly as an appetizer or a festive starter.
4. Glaze or Sauce for Meat
Don’t be afraid to use this spread as a sauce! Simply thin a small amount of the jam with a tablespoon of water or orange juice, heat it up, and strain if desired. Use this rich, fruity glaze over a holiday ham, a roasted pork loin, or even chicken breasts. The spices naturally complement savory seasonal meats, providing an elegant alternative to plain cranberry sauce.
Amish Christmas Jam Storage & Reheating
One of the best things about making a big batch of Amish Christmas Jam is the ease of storage. Whether you’re making a small batch for the fridge or enough to last through the new year, here’s how to keep it fresh.
Refrigerator Storage
If you haven’t processed the jam through high-heat water bath canning, it must be stored in the refrigerator. Cool the jam completely, then store it in airtight containers or clean jars. Due to the high sugar content and acidity from the cranberries, this jam will safely last for 3 to 4 weeks in the fridge. Always use a clean spoon when serving to prevent contamination.
Freezer Storage (No Sealing Required)
For longer storage, the freezer is your friend, especially if you skipped the pectin and prefer a looser set. Pour the prepared jam into freezer-safe containers, leaving about 1/2 inch of headspace (liquid expands when frozen!). It will keep beautifully for up to 6 months. To thaw, simply move the container to the refrigerator overnight. Freezing is a wonderfully simple alternative to the complexity of full-scale canning.
Water Bath Canning (Extended Shelf Life)
If you followed a method utilizing pectin and proper acid levels, hot water bath canning is the gold standard for long-term pantry storage. Process sealed jars for 10 minutes (adjusting for altitude). Once sealed, the homemade Amish Christmas jam stored in a cool, dark place will be good for at least a year. It’s wonderful to pull out a bit of sunshine, like this beautiful red jam, in the depths of February!
Reheating
Jam generally doesn’t require reheating unless you are using it as a glaze for meat. If you do need to liquefy it, simply scoop out the desired amount into a small saucepan and heat gently over low heat, or use short bursts in the microwave until pourable.
FAQ about Amish Christmas Jam
Can I make Amish Christmas jam using frozen berries instead of fresh?
Absolutely! The beauty of cooking jam is that the freezing process does little to harm the fruit’s integrity for this application. In fact, using frozen berries for fresh can sometimes release the juices faster. Just proceed with the recipe as written, adding perhaps 5-10 minutes to the initial simmer time to allow for the increased water content and temperature stabilization. It works perfectly for cranberry strawberry jam year-round.
Is it possible to make Christmas jam without pectin and still get a good thick set?
Yes, achieving Christmas jam without pectin relies heavily on the natural pectin present in the cranberries and the high sugar concentration. The key is concentration, ensuring a full, rapid boil and letting the jam reduce significantly. Use the chilled plate test (the wrinkle test) mentioned in the instructions. If the jam is still too loose after an hour of boiling, you need to continue simmering until the desired temperature (around 220°F) or consistency is reached.
What is the difference between Amish Christmas Jam and regular holiday jam?
The primary difference is often the specific blend of high-acid, high-pectin fruits (cranberries and strawberries) combined with a signature blend of warm, winter spices (cinnamon, clove, nutmeg). While a generic holiday jam might just be spiced pureed fruit, the Amish tradition often focuses on minimal ingredients and methods that maximize the natural gelling power of the fruit, making this a true spiced Christmas jam.
Can I use white sugar instead of brown sugar in this recipe?
You can substitute all the brown sugar for white sugar for brown (pure granulated white sugar). The primary difference will be flavor. Brown sugar adds a subtle molasses depth, which enhances the holiday spices, making the flavor richer. White sugar will result in a perfectly lovely, cleaner, brighter fruit flavor. Either substitution works for total sweetness level.
Final Thoughts
Cooking isn’t just about food, it’s about making people happy. When I look at a row of these jewel-toned jars of Amish Christmas Jam, I don’t just see preserved fruit, I see hours of quiet time spent in the kitchen, the scent of cinnamon wrapping around the house like a soft blanket, and a season of joy encapsulated. This jam carries the warmth of Emily’s smile when she tastes the first batch, and the memory of Jana carefully peeling labels off the jars.
The beauty of simple cooking is that it connects us. Whether you make this as a gift, or keep it all for yourself (I won’t tell!), know that you’re creating something truly special. Something that will fill your kitchen with joy and your family’s hearts with warmth. Start your own tradition this year.
Happy Cooking, from my kitchen to yours.
Benjamin Sharif
Don’t forget to save this recipe on Pinterest, and subscribe to our newsletter for more simple, family traditions! And please, leave a comment below and let me know how your jam turned out!
Amish Christmas Jam
Ingredients
Equipment
Method
- Wash the strawberries and cranberries thoroughly. If using frozen, there is no need to thaw them first. Add the berries to a very large, non-reactive pot (stainless steel).
- Stir in all the sugar (granulated and brown), the fresh lemon juice, and all the spices (ground cinnamon, nutmeg, cloves, and optional ginger). Give it a gentle stir.
- Cover the pot and let it sit for at least 30 minutes, or up to 2 hours. This maceration draws the juices out using the sugar, reducing cooking time and preventing scorching.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar dissolves and the mixture bubbles furiously.
- Reduce to medium-low, maintaining a steady simmer for 45 minutes to 1 hour, stirring frequently until 'it thickens significantly and cranberries pop.
- For pectin-free set: Test by placing a small plate in freezer, then a spoon of jam on plate, freeze 2 min, push finger -_DIRS if it wrinkles, it's set.
- If using pectin, follow package instructions, typically stirring it in the final 10 minutes and boiling 1 minute.
- Transfer hot jam to sterilized jars, leaving 1/2 inch headspace. Wipe rims, place lids and rings, process for canning immediately if doing water bath.
- Cool completely and refrigerate if not canning, or follow high-heat water bath for long-term pantry storage.
