There is something about a festive jam that gets me in the holiday mood.
I love Jam on my toast at all times of year, but when you add spice and other festive ingredients it really gets me in the holiday mood.
I have reviewed 11 of my favorite festive Jams for Christmas, and they are all pretty easy to make!
Enjoy!
The 11 Best Christmas Jam recipes
1. Cranberry Orange Jam
I love to make Cranberry Orange Jam in my kitchen. The recipe calls for fresh cranberries for a nice tartness.
Juicy, sweet oranges balance it out and add a flavorful, citrusy touch. I think the flavors of cinnamon are enhanced when blended with the other ingredients.
A bit of sugar brings everything together.
Ingredients
- 4 cups fresh cranberries
- 2 large oranges (zest and juice)
- 2 cups granulated sugar
- 1/2 cup water
- 1 tsp vanilla extract (optional)
Instructions
1. Wash the cranberries and discard any that are bad. Set aside.
2. Zest the oranges and juice them, retaining both zest and juice.
3. Put the cranberries, grated orange zest and grated orange juice with the sugar and water in a large saucepan.
4. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat and simmer until the cranberries are burst and the mixture is thickened, about 15-20 minutes.
5. Optional: Stir in the vanilla extract for an added depth of flavor.
6. Remove from heat. Let cool. Pour jam into sterilised jars. Keep refrigerated for up to two weeks. Bon Appétit! Happy Holidays, one and all.
2. Spiced Apple Jam
For my favorite fall preserve, I love to use cinnamon to give it a warm depth, and I consider nutmeg an essential ingredient as well. I enjoy a dash of cloves also, to add a hint of depth.
Ingredients
- 4 cups peeled, cored, and finely chopped apples
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1/4 cup lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 package (1.75 oz) fruit pectin
- 3/4 cup water
Instructions
1. In a stockpot combine the apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, allspice, cloves and ginger.
2. In a small bowl, mix the fruit pectin in 3/4 cup of water, then set it to a boil. Let it boil for 1 minute while stirring constantly.
3. Add the boiled pectin mixture to the apple mixture. Stir well to combine.
4. Simmer and stir until the mixture boils vigorously for about two minutes, making sure to stir often so it doesn’t stick and burn.
5. When it comes to a boil, reduce the heat and simmer for about 10-15 minutes, or until the apples are soft to your liking and the jam begins to thicken.
6. Remove from heat, and then, using a sterilized ladle, ladle the hot jam into sterilized jars. Seal, and then process in a boiling water bath for 10 minutes. Cool to room temperature, then store.
3. Ginger Pear Jam
I consider ginger pear jam the most likable festive home preserves I know. I love ripe, juicy pears, fresh ginger, some lemon zest, and a hint of cinnamon as it creates a sweet and spicy delight.
Just a slight bit of vanilla takes it one step further.
Ingredients
- 4 cups ripe pears, peeled, cored, and diced
- 2 tablespoons fresh ginger, finely grated
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 4 cups granulated sugar
- 1 packet (1.75 oz) powdered pectin
Instructions
1. Put the cut pears, the ginger peel, and the lemon juice in a big pot and add the ground cinnamon.
2. Add the granulated sugar in stages and stir until smooth, then let stand for 10 minutes, stirring occasionally.
3. Dissolve powdered pectin as directed on the package, then add to the crushed pears.
4. Briskly bring to a full rolling boil over high heat, stirring constantly Boil hard for a full 1 minute.
5. Remove from heat and spoon into sterilized jars. Seal immediately and process in a boiling water bath for 10 minutes.
6. Let the jars cool completely. Store in a cool, dark place, or refrigerate for up to three weeks after opening.
4. Pomegranate Raspberry Jam
This jam was made with the combinations of fruits I thought brought out each other’s best flavors. My jam includes pomegranates with their juiciness, adding raspberries and fresh lemon juice..
It’s probably best for brightening up breakfast toast or adding the right fruity twist to a dessert.
Ingredients
- 2 cups pomegranate juice (from about 4 pomegranates or store-bought)
- 4 cups fresh raspberries (or frozen, thawed)
- 1 package (1.75 ounces) powdered fruit pectin
- 5 cups granulated sugar
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
1. Pour pomegranate juice, raspberries, the juice and zest of the lemon into a large pot and mash the raspberries with a potato masher to release the juices.
2. Return the boiling jam mixture to a full rolling boil over high heat, stirring in the pectin.
3. Add the sugar all at once and again bring to a full boil. Boil hard for 1 minute, stirring constantly, and then remove from heat.
4. Skim off any foam and fill hot jars with jam, leaving 1/4 inch headspace. Wipe rims, adjust lids, and process in a boiling water bath for 10 minutes. Remove and cool.
5. Christmas Plum Jam
Christmas just wouldn’t be the same without a jar of homemade jam, especially one that uses plump, juicy plums, a pinch of cinnamon and a good grating of nutmeg, with a little teaspoon of orange zest.
Ingredients
- 1.5 kg plums, pitted and chopped
- 1 kg granulated sugar
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp ground nutmeg
- 1 lemon, juiced
- 1 orange, juiced and zested
Instructions
1. In a large, heavy-bottomed pot, combine the plums, lemon juice, orange juice and orange zest. Cook until the plums are soft. Happy cooking!
2. Add the sugar, powdered cinnamon, ground cloves and ground nutmeg. Stir constantly while the sugar melts.
3. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, stirring often, until the jam thickens.
4. To see if the jam is set, spoon a little amount of jam on a chilled plate. When pushed with your finger, it should wrinkle and set if it’s done. If not, cook for a few minutes more and check again.
5. Fill the sterilized jars with hot jam, leaving about 1/4 inch of head space. Replace lids, and process in a boiling water bath of 10 minutes.
6. Let the jars cool completely at room temperature and store in a cool, dark place. Enjoy your Christmas Plum Jam!
6. Cinnamon Blackberry Jam
Making jam at home: Here are some combinations that will make you taste the difference in flavors. For mine, I use fresh blackberries, a pinch of cinnamon and a hint of lemon juice.
Toss it together with a little sugar to balance the acidity. These simple flavors turn my jam into a treat!
Ingredients
4 cups fresh blackberries
1 cup granulated sugar
1/4 cup brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1 packet (1.75 oz) fruit pectin
Instructions
1. Put the blackberries, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg and clove in a large pot.
2. With a potato masher or a spoon, lightly smash the berries. You want to be able to taste some of the berries. If you smash them too much, it will affect the jelly.
2. Cook this mixture over medium heat, stirring often, until it reaches a boil. Then lower the heat and let the flavors meld by simmering for 15-20 minutes.
3. Stir in the fruit pectin. Bring back to the boil and boil for a further 1-2 minutes, stirring all the time.
4. Turn off the heat and skim off the foam. Let it cool for 5 minutes until the jam gets slightly thick.
5. Place the jam into prepared sterilized jars, leaving 1/4-inch headspace. Seal the jars with lids and process in a boiling water bath for 10 minutes.
6. Let the jars cool completely to room temperature. Store in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 month.
7. Fig and Walnut Jam
For my special jam, my favorite ingredients are ripe figs and crunchy walnuts.
I love lemon zest because it gives a fresh and lovely burst of flavor to every jar of my jam.
Ingredients
- 2 pounds fresh figs, stemmed and chopped
- 1 1/2 cups granulated sugar
- 1/4 cup lemon juice
- 1/2 cup water
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
1. Put chopped figs, sugar, lemon juice and water into a large pan and boil until thick.
2. Boil over medium-high heat, then lower the heat to medium-low and simmer, stirring often, about 45 minutes until thick.
3. Stir in chopped walnuts, ground cinnamon, and ground nutmeg. Simmer another 10 minutes.
4. Remove the pot from the heat and let the jam cool slightly.
5. Transfer to sterilised jars and seal. Allow to cool completely before storing.
6. Keep in the refrigerator if you’ll use it within a few weeks, or process in a water bath for longer storage.
8. Holiday Mixed Berry Jam
It’s the best way to put a little holiday happiness in your morning toast, or on holiday pastries. I love the sweetness of strawberries, and the burst of flavor from the blueberries and raspberries.
A few splashes of vanilla extract and a grind of cinnamon and every bite makes me feel like it’s the holidays.
Ingredients
- 2 cups raspberries
- 2 cups blueberries
- 2 cups strawberries, hulled and diced
- 2 cups blackberries
- 2 tablespoons lemon juice
- 1 package (1.75 ounces) fruit pectin
- 7 cups granulated sugar
Instructions
Step 1: In a large pot, add all the berries and lemon juice and crush the berries with a potato masher or fork until the berries juices are released.
2. Add the fruit pectin to the mixture and bring to a rolling boil over high heat, stirring constantly.
3. Add all the sugar at once, return to a full boil, and stir. Boil exactly 1 minute then turn off the heat.
4. Skim off any foam with a spoon and discard.
5. Ladle the bubbling jam into sterilized jars leaving about 1/4-inch headspace and adjust lids. Wipe jar rims.
6. Process in a boiling water canner for 10 minutes to ensure that they have sealed properly. Let jars cool, then check seals before storing.
9. Mulled Wine Jelly Jam
On those chilly winter evenings, by the fireside, I reach for this jar of mulled red wine, containing fruity wine, sweet oranges and cinnamon. Mine has a pinch of star anise and cloves that just whet the appetite.
Ingredients
- 750ml red wine (a fruity variety works best)
- 300ml apple juice
- 2 cinnamon sticks
- 6 whole cloves
- 1 star anise
- 1 orange (zested and juiced)
- 1 lemon (zested and juiced)
- 500g granulated sugar
- 100ml liquid pectin
Instructions
1. In a large pan, add the red wine, apple juice, cinnamon sticks, cloves, star anise, orange zest and juice and lemon zest and juice and bring to a gentle simmer over medium heat.
2. Allow it to steep for about 20 minutes, so that the flavours can come together, stirring a few times.
3. Strain the mixture through a fine mesh sieve to remove the spices and zest, and return the liquid to the pan.
4. Now add the sugar, stir until it dissolves, and simmer for 10 more minutes.
5. Stir in the liquid pectin and cook for another 1-2 minutes.
6. Take the pot off the heat and immediately pour into sterilized jars. Seal and leave to cool to room temperature. Then store in the fridge.
10. Cranberry Apricot Jam
I think it’s a very good mixture of something tart, which is the cranberries, and something full and sweet which is the apricots … For this, I use fresh cranberries, ripe apricots and there’s a little bit of lemon zest. You can add a little honey but this is optional.
Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup dried apricots, chopped
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
Instructions
1. In a large saucepan, stir together the cranberries, apricots, chopped and the water. Bring to a boil over medium heat.
2. Turn down the heat and simmer for 10 minutes or so until the cranberries have popped and the apricots are soft.
3. Stir in the granulated sugar, lemon juice, lemon zest, and ground cinnamon.
4. Continue to cook, stirring frequently, until the mixture thickens, approximately 10-15 minutes.
5. Take off the heat, let cool a little and then move to sterilized jars. Screw closed and store in the fridge.
11. Cherry Almond Jam
When I mix ripe cherries with crunchy almonds, I know I am in for a treat. Full of sunny flavors and the taste of vanilla extract, this jam is special.
Ingredients
- 4 cups fresh or frozen cherries, pitted
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 teaspoon almond extract
- 1 package (1.75 oz) powdered pectin
- 1/4 cup slivered almonds, toasted (optional)
Instructions
1. Wash, stem, and pit cherries, if using fresh, or thaw frozen ones.
2. Put the cherries and the juice of 1 lemon in an unusually large saucepan, and then add slowly the powdered pectin, stirring until the mixture boils, going over high heat and stirring like mad.
3. Add the granulated sugar all at once and stir well. Bring to a full rolling boil, stirring constantly. Boil for exactly one minute, then remove from the heat.
4. Add the almond extract, then toasted slivered almonds (if using), and stir. Spoon off any foam that has risen to the surface.
5. Fill a pint or half-pint jar with hot jam, leaving 1/4-inch headspace. Wipe the rims with a damper cloth and place a two-piece lid on the jar. Process in a boiling-water canner for 10 minutes.
6. Wait for the jars to cool and check the lids for seals. Store in a cool, dark place for up to one year. Once opened, refrigerate, and use within a month.
