Can I freeze cranberry strawberry jam?

Yes, you can safely freeze jars of cooked jam for up to three months for best quality. Pack cooled jam into containers with headspace for expansion. Frozen jam in jars may release more liquid and have a softer texture when thawed. Allow some of the jam to thaw in the refrigerator overnight before serving.

Should I reheat Christmas jam?

No, it is not helpful to reheat this jam for serving. The product is intended to be served cold from the refrigerator and consumed spooned or spread on other foods. Heating this jam on a dessert or other food might make the jam more pliable for a limited time. For heating a small amount of this jam, use a saucepan on low heat rather than heating the entire jar of jam.

Can I double this jam recipe?

Yes, you can double the recipe if your saucepan is large enough for the fruit to cook thoroughly. The doubled recipe may take longer to thicken because there will be more liquid to reduce. In addition to the cooking time suggested in the recipe, check for spoon coating to see if the fruit is thickened. Stir frequently, especially as the fruit nears completion, to keep it from scorching in the pan.

Can I use frozen berries?

Yes, frozen cranberries and strawberries can be used to make refrigerator jam. Jams made with frozen fruit may require more time to cook due to excess juice. Cooked refrigerator jams are fully set if they coat the back of a spoon lifted from the pan. Jams made with fresh fruit will be more similar to the refrigerator jam recipe and cooking time.

Why is my Christmas jam runny?

A runny jam can be reheated to thicken it. Reheat the jam in a saucepan, checking the texture often. Hot jam in the saucepan may be more runny than room-temperature jam. Wait to judge the jam. Take the jam off the heat when it looks shiny and thick and coats a spoon. Let the jam cool completely.

Cranberry Strawberry Christmas Jam: Bright No-Pectin Holiday Spread

By Emma CollinsOct 9, 2026

Prep

10 min

Cook

15 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Make a small batch of refrigerator jam to serve with holiday foods and desserts. Store the jam in a jar until serving. This cranberry and strawberry jam contains chunks of fruit.

Cranberry Strawberry Christmas Jam: Bright No-Pectin Holiday Spread

Fresh cranberries provide tart flavor. Chopped strawberries provide sweetness and other strawberry flavors. Sugar cooked with the fruit helps thicken the berries to a jamlike consistency. Fresh lemon juice provides tartness. Cranberries and strawberries are mashed in a saucepan, but not pureed, to blend flavors.

Fruits and sugar in jam release liquid during cooking. A common way to test whether jam is fully cooked is to see if it clings to a spoon you lift from the pan. Many jam makers overcook their jam while it's still hot, not knowing that it will continue to thicken as it cools.

Serve with warm toast, biscuits, scones, and other breakfast baked items or over plain or sweetened yogurt. Use as a topping for other baked items. Leftover jam can be stored in a covered container in the refrigerator or freezer for future use.

Why this recipe works

Makes small batches and lets you prepare Christmas foods ahead of time without filling up your fridge with jelly.
Stores best at cold temperatures. Cooling and refrigerating the spreadable mixture makes it more appropriate for breakfast and dessert meals.
Freezer servings are helpful because you can store some cooled jam for use during the holidays.
Doesn't need special supplies to store because it is a type of refrigerated jam. Can be made ahead of time, making it a good option for beginner cooks.
Heat only the portion of jam you plan to consume. You can enjoy the remaining jam at other times when you prefer cold jam.
Complements other foods with a cranberry-strawberry flavor. Can be eaten with toast, yogurt, and other sweet dishes prepared with one jar.

Instructions

Place the cranberries, quartered strawberries, lemon juice, and granulated sugar in a small saucepan.

Using a potato masher, gently crush the fruit mixture, breaking down some berries while leaving some texture intact.

Set the saucepan over medium heat and bring the mashed fruit mixture to a boil.

After it reaches a boil, lower the heat and simmer for 15–20 minutes, stirring from time to time, until the mixture thickens enough to coat the back of a spoon and has a jam-like consistency.

During the final few minutes, monitor the texture carefully and remove the pan from the heat as soon as the desired thickness is reached.

Take the saucepan off the heat and allow the Christmas jam to cool completely.

Once fully cooled, spoon the jam into a clean glass jar and refrigerate.

FAQ

Refrigerate leftover jam for up to 1 to 2 weeks. Pour the cooled jam into a covered jar. Using the same jar repeatedly will help the leftover jam maintain its spreadable texture. Use a clean utensil to prevent cross-contamination each time you eat the jam from the same jar.

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