If you’ve never tried Amish Christmas Jam, get ready—this stuff is holiday magic in a jar.
It’s sweet, slightly tart, super cozy, and filled with cranberry, strawberries, and a hint of warm spice.
You’ll love how easy it is to make, and it’s the perfect homemade gift or just a special treat to keep on your counter through the season.
Why I Love This Recipe
I first had this jam at a Christmas market, made by an Amish woman selling homemade preserves out of the back of her buggy. One taste and I was hooked. Now, I make a batch every year.
- It’s great for gifting—just put it in a cute jar with ribbon
- You can make it ahead and store it for months
- The flavor is warm, sweet, and totally nostalgic
- It uses frozen fruit so you can make it anytime
- It smells amazing while cooking
What You’ll Need
- 2 cups frozen strawberries, thawed and chopped
- 1½ cups fresh or frozen cranberries
- 3 cups granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 tablespoon lemon juice
- 1 box (1.75 oz) fruit pectin (like Sure-Jell)
- ¾ cup water
Servings & Time
Makes: About 4 cups
Cook Time: 30 minutes
Total Time: 45 minutes
Pro Tips
- Thaw strawberries first and chop them up so they break down evenly while cooking
- Don’t skip the lemon juice—it helps balance the sweetness and helps the pectin set
- Use a potato masher while the fruit is cooking to get the jam consistency you like
- Skim the foam off the top for a prettier jam (and to help it last longer)
- Let it cool completely before storing or gifting
Tools Needed
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Potato masher (optional)
- Canning funnel
- 4 glass mason jars with lids (8 oz size)
- Black oval crockpot (if doing slow cook version)
Substitutions and Variations
- Use raspberries instead of strawberries for a more tart flavor
- Add orange zest for a citrus twist
- Use honey instead of part of the sugar (swap 1 cup sugar for ¾ cup honey)
- If you like it chunkier, mash the fruit less
- Try it with ground nutmeg instead of cloves for a softer spice
Make Ahead Tips
- You can make this jam up to 2 months in advance and keep it sealed in the fridge
- Let it cool completely, then refrigerate or freeze it
- If gifting, label and store in the fridge until ready to give
Instructions
Step 1: Combine Fruit in Saucepan
In a medium saucepan, combine 2 cups chopped thawed strawberries and 1½ cups cranberries.
Step 2: Add Sugar and Spices
Add 3 cups granulated sugar, ½ teaspoon cinnamon, and ¼ teaspoon ground cloves to the fruit mixture.
Step 3: Pour in Lemon Juice and Water
Pour in 1 tablespoon lemon juice and ¾ cup water. Stir everything together.
Step 4: Cook the Mixture
Place the pan on the stove over medium heat. Stir and mash fruit with a spoon or masher as it cooks. Cook for 10–15 minutes until cranberries pop and the mix thickens.
Step 5: Add Pectin
Sprinkle in 1 box of pectin while stirring constantly. Keep cooking for another 5 minutes until fully dissolved and mixture is thick.
Step 6: Fill the Jars
Use a canning funnel to carefully spoon the hot jam into clean mason jars, leaving ¼ inch space at the top.
Step 7: Seal and Cool
Wipe rims, seal jars with lids, and let cool at room temperature. Once cooled, refrigerate.
Leftovers and Storage
- Store in the fridge for up to 2 months
- For longer storage, freeze the jam (leave 1 inch headspace)
- Once opened, use within 3 weeks
- Don’t store at room temp unless it’s water bath canned
Macros (Per Tablespoon)
- Calories: 48
- Carbs: 12g
- Sugar: 11g
- Fat: 0g
- Protein: 0g
Why This Recipe Works (Quick Science)
- Cranberries are high in natural pectin, which helps the jam set
- Lemon juice lowers the pH, which helps the added pectin activate
- Sugar isn’t just for sweetness—it preserves the jam and helps it gel
- Simmering the fruit helps release natural juices and break down fibers
Common Mistakes
- Using whole frozen strawberries: They won’t break down evenly—chop them first
- Skipping lemon juice: Your jam might not set without it
- Not stirring while adding pectin: It can clump
- Overcooking: This can make it too thick and sticky
- Underfilling jars: Always leave a little headspace
What to Serve With
- Warm toast or biscuits
- Cream cheese and crackers
- Yogurt or oatmeal
- Swirled into cheesecake
- On top of pork or turkey as a glaze
FAQ
Can I double the batch?
Yes, but cook it longer to make sure it thickens properly.
Can I use fresh strawberries?
Absolutely. Just hull and chop them first.
Can I water-bath can this jam?
Yes—process sealed jars in boiling water for 10 minutes.
Can I make this in a crockpot?
Yes—cook on high 3–4 hours, stir occasionally, then add pectin and cook another 30 mins.
Final Thoughts
There’s something so comforting about a jar of homemade jam—especially one that tastes like Christmas. This Amish Christmas Jam is sweet, tart, and spiced just right.
Try it once and you’ll want to make it every holiday season. I’d love to hear how yours turns out—drop a comment with your thoughts or questions!