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A close up shot of a half full mason jar of thick, glossy, deep ruby red Christmas Jam with visible orange zest and fruit pieces.

Christmas Jam: The Ultimate Ruby-Red Glossy Holiday Preserve

A thick, glossy Christmas Jam featuring whole cranberries, crushed strawberries, and raspberries. Infused with cinnamon and star anise, this vibrant ruby-red preserve is the perfect holiday gift or breakfast topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 half-pint jars
Course: Breakfast, Condiment
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Jam Ingredients
  • 1 lb (450g) Fresh Strawberries hulled and crushed
  • 12 oz (340g) Fresh Cranberries whole
  • 6 oz (170g) Fresh Raspberries
  • 4 cups (800g) Granulated Sugar
  • 1 tbsp (6g) Orange Zest thin bright strips
  • 1/4 cup (60ml) Lemon Juice freshly squeezed
  • 1 Cinnamon Stick whole
  • 1 Star Anise Pod whole

Equipment

  • 1 Heavy-bottomed pot Stainless steel or Dutch oven
  • 1 Potato masher For crushing strawberries
  • 1 Candy Thermometer To check for gel point (220°F)

Instructions
 

Prep and Mix
  1. In a large bowl, crush the strawberries with a potato masher until chunky. Leave the cranberries whole.
  2. Place all fruit, lemon juice, orange zest strips, and whole spices into a heavy-bottomed pot.
Cooking
  1. Add sugar and cook over medium-low heat, stirring constantly until the sugar is fully dissolved.
  2. Increase heat to medium-high and bring to a full rolling boil. Skim off any foam that rises to the surface for a glossy finish.
  3. Boil until the jam reaches 220°F (105°C) or passes the cold plate test. The jam will be thick and deep ruby red.
Finishing
  1. Remove the cinnamon stick and star anise. Pour hot jam into sterilized jars, leaving 1/4 inch headspace.

Notes

For a clearer jam, do not stir too vigorously once it reaches a boil.
If the jam is too thick after cooling, stir in a teaspoon of warm water.
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