Christmas Freezer Jam

Jar of red jam next to fresh cranberries and an orange slice on a wooden surface, with a larger jar of jam and pastries in the background.

5 from 5 votes

🎄🍓🍊 This EASY recipe for Christmas jam requires NO PECTIN and there’s NO CANNING INVOLVED! Sweet strawberries, orange zest, and cranberries create the perfect sweet yet perfectly tart jam that’s perfect for gifting around the holidays! It keeps in the freezer for up to 1 year. Making homemade jam doesn’t get any simpler than this even if you've never made jam before!

Prep Time10

Cook Time15

Resting Time10

Course: Dips & Condiments

Cuisine: American

Keyword: Christmas jam, freezer jam, holiday jam

Servings: ounces

Calories: 95cal

Equipment

1 large high-sided saucepan
1 immersion blender optional
4 freezer-safe containers (8 ounces each)
1 funnel, optional (or use a ladle)
4 decorative glass jars (8 ounces each) OR
2 large glass jars (16 ounces each or pint size)

Ingredients

4 cups fresh or frozen cranberries
3 cups granulated sugar
2 cups strawberries hulled and quartered if using fresh; frozen berries are ok, including a blend of frozen mixed berries
1 tablespoon orange zest
3 ounce package strawberry Jell-O read the FAQs if you want to use pectin instead or another flavor of Jello-O. I do not recommend sugar-free; note that Jell-O is typically sold in 3 and 6-ounce packages and you want the 3-ounce size

Instructions

To a large saucepan, add the cranberries, sugar, strawberries, orange zest, and bring mixture to a boil over medium heat, stirring a lot in the beginning since there is no added liquid and you need to help encourage the fruit to break down and release its natural juice. Tip - Use a high sided saucepan and err on the side of bigger rather than skimping. Jam will sputter and bubble up and it's less messy and simply easier to have enough "room" in your saucepan.
Reduce the heat to low and allow the mixture to simmer for about 15-20 minutes, or until the cranberries have burst and the strawberries are soft; stir very frequently and scrape down the sides of the saucepan with a spatula as needed. Tip - If you're using frozen fruit, you don't have to thaw it first and can add it straight to the saucepan. However, the cooking time will increase by 10 minutes or so because you're starting with frozen ingredients.
Optional: Remove the saucepan from the heat and carefully blend the mixture using an immersion blender until it reaches your desired consistency. If you're not doing this, just keep the pan on the heat.
Return the pan to the stove, sprinkle the Jell-O on top, stir it in to combine, and allow the mixture to simmer for 1-2 minutes.
Allow the mixture to sit off the heat (but still in the pan) for about 10 minutes to allow it to thicken slightly. Thickening Tip - Note that jam will continue to thicken as it sits and cools to room temp (step 7 below) so don't be alarmed if it seems a bit thin or runny now when it's still quite warm.
Ladle the jam into clean freezer-safe containers, leaving about 1/2-inch of headspace at the top of each container to allow for expansion during freezing. If you have a funnel, it may be helpful, too.
Allow the jam cool to room temperature (depending on the temp of your kitchen, this could be 30 minutes or it could be 3 hours), and then seal the containers with lid and place the containers in the freezer.
Storage and Gifting Tips - I usually freeze 3 and keep 1 in the fridge (using 8-ounce containers). If you're gifting this, I would keep place it in decorative jars, and store in the fridge until you're ready to gift it, up to about a week in advance.
However, if you know you're not gifting it for many weeks, then place it in freezer-safe containers and store it in the freezer until you're ready to gift it.
When ready to use, thaw the jam in the refrigerator. Once thawed, store it in the refrigerator and consume it within about 2 weeks, noting there are no artificial preservatives added so always use your own judgment.

Notes

Storage: As discussed, jam will keep for up to 1 year in the freezer, or for up to about 2 weeks (maybe 3 weeks) in the fridge when stored airtight. Of course, always use your judgment and common sense when evaluating if your homemade jam is safe to consume nearly a year later since no artificial preservatives were used.

Nutrition