So, I’ve gotta tell you about this Easy Amish Christmas Jam. The first time I made it, my kitchen ended up looking like a red-splattered art project, but honestly, no regrets. This is the jam that made my neighbor (who claims not to like sweets, mind you) request a jar every December—last year she even tried to bribe my ten-year-old for the recipe! And, okay, ever notice how some Christmas recipes get a little fussy? This one’s not. It’s more of a sit-around-the-table-with-mugs-of-tea situation than a knife-and-fork affair, which suits me just fine.
Ah, but before I ramble on: here’s why it deserves a spot on your list…
Why You’ll Love This Sticky Sweet Festive Goodness
I make this Amish Christmas Jam basically whenever I spot cranberries on sale (well, unless I’m broke from wrapping paper, then I just use frozen). My family goes crazy for it—my brother eats it straight off the spoon; no shame. It’s also perfect for toast or a dollop on oatmeal if you’re feeling like jazzing up breakfast. Once I tried using it as a lazy topping for cheesecake, which, by the way, is now the Christmas Eve tradition (sometimes happy accidents are the best kind, right?). And full disclosure—the first time I made it, I seriously worried it looked a bit too runny. Turns out, patience is a virtue. It thickens.
What You Need – Plus Swaps & Shortcuts
- 2 cups frozen or fresh strawberries (if I’m short on time, I’ve used a bag of mixed berries; it was still darn good)
- 2 cups fresh or frozen cranberries (my gran swears by Ocean Spray but, I mean, Aldi’s works too)
- 1 (1.75 oz) package fruit pectin (Sure Jell or Ball both work; I’ve even used liquid pectin in a pinch, though it set a bit softer)
- 4 cups white sugar (I sometimes cut it to 3 1/2 if I’m feeling wild—tart but nice)
- 1 cup pineapple juice (apple juice once found its way in, and, eh, it was fine, just less zingy)
- 1 orange, zested and juiced (when I’m out, bottled OJ with an extra squeeze of lemon totally does the trick)
Okay, Here’s How To Do It
- Get out a big pot—one you trust not to scorch the bottom (I’ve lost a few good jams to impatience and thin pans). Dump in the strawberries, cranberries, and pineapple juice. Mash them up a bit, especially if frozen—it’s loud, but hey, therapeutic.
- Stir over medium heat until the berries start popping. (Truth: I love that sound. It’s the soundtrack of Christmas mornings for me.)
- Add the orange juice and zest. Toss in the pectin, and stir like you mean it. Bring it all to a roiling boil—it should bubble up something fierce.
- Now, dump in the sugar, all at once. (Don’t dawdle here or risk grainy jam, trust me. I tried ‘slowly whisking’ once and… gritty city.)
- Boil hard for a minute or two until it rises up your spoon, or until a dollop dropped on a cold plate wrinkles (another fun jam test, if slightly messy).
- Turn off the heat. This is usually where I take a taste (carefully! It’s molten sugar lava). If it’s too tart, sprinkle in a touch more sugar—but remember, it sets a bit sweeter.
- Ladle into sterilized jars. A funnel helps, but a steady hand and a damp cloth for spills work if you’re like me and only sometimes remember where the funnel is.
- If you want to can it: seal with lids, process in boiling water for 10 min. Otherwise, cool to room temp and fridge it.
Notes From (Messy) Experience
- I once tried skipping the orange zest—don’t. It’s subtle but gives things a sparkle.
- Once, I ran out of cranberries and tossed in frozen raspberries. It tasted fine, but not as Christmassy—sort of like playing Jingle Bells on a kazoo; familiar but not quite right.
- If you use less sugar, it’ll set a little looser (and I kinda like that on pancakes, honestly).
Variations I’ve Tested (the Good, the Surprising, the… Meh)
- I tried adding cinnamon and a tiny pinch of clove last year. It was like Christmas met a mulled wine. Would do again, but go easy or it’ll taste like potpourri.
- Attempted to sub pears for strawberries once—nope. Not sure what went so sideways, but it turned brownish, not festive at all. Learned my lesson!
- A splash of bourbon at the end (just off the heat!) makes an adult version that, well, disappears quicker among friends.
What You Need (But Don’t Panic If You Don’t Have It All)
- Decent pot (but, honestly, that old soup pot lurking in the cupboard is probably fine—just keep stirring)
- Jar funnel (or steady hands and a bit of luck, as I said)
- Clean jars with lids (I save random glass jars all year—reuse, recycle, all that)
- Ladle (a big spoon works in a pinch, but yes, more spills)
How To Store (If You Don’t Eat It First)
This jam will last in the fridge for up to 3 weeks, or sealed jars a solid year. But, to be totally honest, I’ve never had it hang around for more than a few days. Greedy little hands tend to find it (I see you, Uncle Dave). Shelf-stable if properly canned, obviously—find more info about safe canning here (and also take a peek at Food in Jars for fun ideas).
Our Favorite Ways To Serve (And The Occasional Tangent)
- Classic: heaps on hot buttered toast (white bread or sourdough, no judgment)
- Dolloped on pancakes, waffles, or swirled into warm oatmeal—my winter breakfast go-to, no lie
- Spooned over New York cheesecake (I think it tastes better the next day, but maybe that’s just because I like sneaking fridge-cold jam at midnight)
- Recruit it for thumbprint cookies—or, just use as a dip for shortbread when feeling lazy
Stuff I’ve Learned The Hard Way (aka Pro Tips)
- Patience while boiling is key. I once tried rushing, and the jam never set. Wound up with a cranberry-strawberry ice cream sauce (which, honestly, wasn’t bad).
- If you forget the jar funnel? Pour over the sink, and keep a wet rag handy—or use a measuring cup with a spout, actually that’s my new move now.
- Don’t try halving the recipe; it’s weirdly trickier to get it to gel right. Besides, extra jam = extra gifts.
Frequently Asked Questions (More Or Less Real!)
- Do I have to use pectin? Technically no, but then you’ll be boiling your arm off and the texture’s never quite the same. Just use the pectin, promise me.
- Can I freeze Amish Christmas Jam? Yep, works well! Just cool it first, and leave a bit of space in your freezer containers so they don’t explode. (Ask me how I know…)
- How sweet/tart is it? It’s bright but not toothache-sweet, though if you have a fierce sweet tooth, no one’s stopping you from adding extra sugar.
- Can I double the batch? I wouldn’t—I once tried and nearly had a jam volcano. Best to do two batches instead. There’s something almost meditative about the repetition, anyway.
- Where did you get that cute jar? Oh, these? Just recycled old Bonne Maman jars, honestly. The checkered lid is kind of iconic, right?
And—before I go down another rabbit hole—if you ever try your hand at low-sugar pectins or have a new combo worth sharing, send me a message. (On second thought, maybe don’t if it’s pears.) Anyway, happy jamming! May your toast be loaded, your family grateful, and if your kitchen looks like a fruit crime scene… well, you’re in good company.
Ingredients
- 2 cups fresh or frozen strawberries, hulled and chopped
- 2 cups fresh or frozen cranberries
- 1 (1.75 oz) package powdered fruit pectin
- 4 cups granulated sugar
- 1/2 cup orange juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
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1In a large saucepan, combine strawberries, cranberries, and orange juice. Crush the fruit slightly with a potato masher.
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2Stir in powdered fruit pectin, cinnamon, cloves, and nutmeg. Bring mixture to a full rolling boil over medium-high heat, stirring constantly.
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3Add sugar all at once, stir well, and return to a boil. Boil hard for 1-2 minutes while continuing to stir.
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4Remove from heat and skim off any foam from the surface.
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5Ladle hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
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6Cool jars completely before storing. Refrigerate after opening. Enjoy your festive Amish Christmas Jam!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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