This small-batch jam tastes like a cozy holiday morning in a jar, sweet-tart and warmly spiced. It comes together on the stovetop with simple fruit, a kiss of citrus, and pantry spices. Spread it on toast, swirl into yogurt, or tie a ribbon on a jar and share with neighbors.
Rich Amish Christmas Jam
Equipment
- 1 Wide, heavy-bottomed pot
- 1 Potato masher
- 1 Microplane zester
- 1 Citrus juicer
- 1 Ladle
- 5 Half-pint canning jars warm, clean; lids and rings
- 1 Small plate chilled, for set test
- 1 Large pot for water-bath canning (optional), with rack
- 1 Jar lifter (optional)
Ingredients
Jam
- 4 cup strawberries hulled and chopped
- 2 cup cranberries fresh or frozen
- 3 to 3 ½ cups granulated sugar
- Zest and juice of 1 orange
- 2 tbsp lemon juice bottled is fine
- 1 tsp ground cinnamon
- 1 pouch liquid pectin 3 oz
- 1 tsp vanilla extract alcohol-free, optional
- 0.5 cup water optional; only if mixture seems too thick to start
- 1 tsp unsalted butter optional; helps reduce foaming
Instructions
Jam
- Rinse and chop strawberries. Rinse cranberries. Finely zest the orange, then juice it. Set a small plate in the freezer for set testing.
- In a wide pot, combine strawberries, cranberries, orange juice and zest, lemon juice, cinnamon, and sugar. Stir over medium heat until the sugar dissolves and the mixture begins to bubble.
- Maintain a gentle boil 10 to 12 minutes, stirring often and mashing fruit lightly. The cranberries will pop and the mixture will look glossy.
- Stir in liquid pectin, bring back to a full rolling boil, and cook 1 minute while stirring. If using powdered pectin, follow the package order and timing.
- Drop a spoonful on the chilled plate, wait 30 seconds, then nudge it. If it wrinkles and holds a soft mound, it is ready. If not, boil 1 to 2 minutes more and test again.
- Ladle hot jam into clean, warm jars, leaving a little headspace. Wipe rims and add lids. For refrigerator jam, cool to room temp, then chill 24 hours to fully set.
- Process sealed half-pints in a boiling water bath for about 10 minutes, adjusting for altitude as needed. Cool undisturbed 12 to 24 hours, then check seals and label.
Notes
Why You’ll Love This Rich Amish Christmas Jam
- Old-fashioned flavor with everyday ingredients and a gentle spice profile.
- Quick stovetop method, perfect for gifting or make-ahead breakfasts.
- Balanced sweetness with bright cranberry and orange to keep it lively.
- Flexible fruit options, reliable set with pectin, and easy to scale.
Rich Amish Christmas Jam Ingredients & Substitutions
- Strawberries 4 cups, hulled and chopped. Sub with raspberries or a mix of berries.
- Cranberries 2 cups, fresh or frozen. Sub with lingonberries or extra strawberries for a softer tartness.
- Granulated sugar 3 to 3 1/2 cups. For less sweetness, use low-sugar pectin and reduce to taste.
- Orange zest + juice from 1 orange for holiday citrus notes. Sub with apple juice or a splash of grape juice.
- Lemon juice 2 tbsp, for acidity and set. Bottled is fine.
- Ground cinnamon 1 tsp. Add a pinch of ground cloves or allspice if you like.
- Liquid pectin 1 pouch (3 oz). Or use powdered pectin per label directions.
- Optional 1 tsp alcohol-free vanilla extract for warmth.
- Water up to 1/2 cup, only if mixture seems too thick to start.
Step-by-Step Instructions to Make Rich Amish Christmas Jam
1. Prep the fruit
Rinse and chop strawberries. Rinse cranberries. Finely zest the orange, then juice it. Set a small plate in the freezer for set testing.
2. Start the cook
In a wide pot, combine strawberries, cranberries, orange juice and zest, lemon juice, cinnamon, and sugar. Stir over medium heat until the sugar dissolves and the mixture begins to bubble.
3. Simmer to soften
Maintain a gentle boil 10 to 12 minutes, stirring often and mashing fruit lightly. The cranberries will pop and the mixture will look glossy.
4. Add pectin
Stir in liquid pectin, bring back to a full rolling boil, and cook 1 minute while stirring. If using powdered pectin, follow the package order and timing.
5. Test the set
Drop a spoonful on the chilled plate, wait 30 seconds, then nudge it. If it wrinkles and holds a soft mound, it is ready. If not, boil 1 to 2 minutes more and test again.
6. Jar the jam
Ladle hot jam into clean, warm jars, leaving a little headspace. Wipe rims and add lids. For refrigerator jam, cool to room temp, then chill 24 hours to fully set.
7. Optional water-bath canning
Process sealed half-pints in a boiling water bath for about 10 minutes, adjusting for altitude as needed. Cool undisturbed 12 to 24 hours, then check seals and label.
Tips for Success
- Use a wide pot to speed evaporation and prevent scorching.
- Measure sugar accurately, or choose a low-sugar pectin if cutting back.
- Keep the boil lively when adding pectin for a reliable set.
- Skim foam at the end for a jewel-clear finish, or stir in 1 tsp butter to reduce foaming if you like.
- Warm jars before filling to prevent thermal shock.
Variations of Rich Amish Christmas Jam
- Berry medley Use equal parts strawberries, raspberries, and blueberries with the cranberries.
- Spiced pear twist Add 1 cup finely diced ripe pear and a pinch of cardamom.
- Orange-cran extra Increase orange zest to 2 teaspoons and add a whisper of cloves.
- Seedless style Press the hot jam through a fine sieve before adding pectin.
Serving Suggestions: What to Pair with Rich Amish Christmas Jam
- Spread on warm biscuits, buttered toast, or English muffins.
- Spoon over Greek yogurt, oatmeal, or cottage cheese.
- Glaze for roast chicken or turkey in the last 10 minutes of cooking.
- Cheeseboard star with Brie, sharp cheddar, and crackers.
- Fill thumbprint cookies or swirl into vanilla cake batter.
Storage & Reheating Instructions
- Refrigerator Keep sealed jars refrigerated up to 3 to 4 weeks. Allow 24 hours after cooking for the set to fully develop.
- Freezer Freeze in freezer-safe containers, leaving headspace, up to 6 months. Thaw in the fridge.
- Canned Properly water-bath processed jars keep up to 1 year in a cool, dark place. Refrigerate after opening.
- To soften If chilled jam is very firm, let it sit at room temp 10 minutes or warm a spoonful briefly.
Memories Made Around the Table
Every December, I line the counter with jars and let the kitchen smell like cinnamon and citrus while snow taps the window. We tuck a jar into every gift basket, then open one for buttered toast and a quiet moment before the day begins.
FAQs
Can I use frozen fruit? Yes. Use frozen strawberries and cranberries straight from the freezer, no need to thaw. The cook time may increase by a few minutes.
Do I have to use pectin? No, but the texture will be looser. For a pectin-free version, simmer longer to reduce, or add a grated tart apple for natural pectin.
Why didn’t my jam set? It may need a harder boil, more time, or a touch more pectin. Reheat to a rolling boil 1 minute with a bit of extra pectin and test again.
Can I reduce the sugar? Yes with low-sugar pectin. Standard pectin relies on sugar to set, so reducing without the right pectin can lead to a softer jam.
How many jars does this make? About 4 to 5 half-pints, depending on reduction and fruit juiciness.
Final Thoughts
This joyful, ruby-red spread is simple to make and even easier to share. Keep a jar for slow winter mornings, then gift the rest and watch smiles appear with every spoonful.