Strawberry Cranberry Holiday Jam is made with two of my favorite berries that are available fresh at this time of year. This jam is delightfully simple to make, and it’s also one of the best of its kind that I’ve tasted! You might also like to know that there is no need to add packaged pectin powder here! I prefer to preserve fruit in its natural form when possible! Both of these berries happen to be very rich in natural pectin, which thickens as it cooks and creates this beautiful and tasty spread. Previously I have posted two other jam recipes that you could make at this time of year, Moraba ye Seeb (apple preserves) & Moraba ye Beh (quince preserves), and no pectin has been used in those jams either.
I’m so excited to share this no-fuss strawberry cranberry holiday jam recipe with you! It’s a breeze to make, it is delicious with whole pieces of fruit, and it has a gorgeous red color that is a perfect addition to any holiday breakfast or brunch. If you agree that homemade gifts make the most thoughtful presents, make a list of people who would love to receive this all-natural, fresh fruit jam at the upcoming holiday gift exchange. You will need only a few minutes to make this and it will be a special treat that you can make ahead and save some time later!
If you like sweet tart flavors, you’re going to love this jam. It is not excessively sweet, so it tastes fantastic as a spread on your morning toast as well as a mouthwatering topping for your ice cream! It is possible to use frozen fruits in this recipe, but we all know fresh is always better! Since it is fairly easy to find the fruits for this jam right now, I can not pass up on this fresh seasonal treat. Most supermarkets carry fresh strawberries all year round in the States; however, fresh cranberries are only available October through November and December. Cranberries freeze very well without sticking together. Every year around the holidays I freeze couple of large gallon-size bags and use them all year round in sweet and savory dishes such as Cranberry Upside Down Cake, Cranberry Chocolate Bars, and Turkey with Cranberry Polo , but I make a point of making at least several jars of my favorite jam with fresh fruit every year!
The summer strawberries might be sweeter but if you’re able to find beautiful red ones this time of year, they are still very fragrant. The strawberries add a lot of flavor and color to this jam and they complement the seasonally fresh cranberries very nicely.
Mix in 4 cups of sugar with the strawberries and toss for a few minutes until the natural juices of the strawberries color the sugar. Add the cranberries to the pot, squeeze the juice of half a lemon (about 1-2 tsp) in the pot. Smash and mix the fruits and sugar with two forks or a potato masher until a thick, sugary syrup builds in the pot. Heat over medium or medium low heat. I usually use a heat diffuser and use medium heat to bring the syrup to an active boil. The heat diffuser prevents the bottom of the fruit from sticking and burning. If you’r not using one, bring it to boil over medium low.
Once the jam comes to a boil and a thick foam collects on top, continue cooking for another 20-25 minutes. Stir occasionally and keep an eye on the jam to prevent sticking. The jam is ready when the fruit is very tender and cooked through and the syrup is thickened and clear.
Allow the Strawberry Cranberry jam to cool 5-10 minutes in the pot, then spoon it into clean and dry jars with tight lids. I personally prefer the small 8-ounce size jars, but you could use larger jars if you wish. Allow the jam to cool completely over the counter without the lids. You may drape a thin kitchen towel loosely over the jars during this cooling period.
As you can see in this pictures, when the jam cools it thickens enough that it will not spill out of the jar when you tilt it slightly. Keep in mind that no packaged pectin has been used in this fantastic jam; it’s all natural and you will see and taste the difference. Cover the jars with tight lids and store in the refrigerator for the next few months.
This sweet and tart, No-pectin jam spreads smoothly on Barbari, toast, and English muffin. Enjoy it with unsalted butter or cream cheese on your choice of bread, or use it as a refreshing topping over yogurt or ice cream! Strawberry Cranberry jam is going to become your favorite holiday treat for your own home, or as a thoughtful gift for friends and family. I would love to hear from you if you give this recipe a try. Enjoy it in good health and make a few extra jars to keep the magic of holiday going for a few more months longer!
Prep time: 10 minutes
Active cooking time: About 25 minutes
- 2 pounds fresh strawberries
- 2 pounds fresh cranberries
- 4 cups granulated sugar
- Juice of ½ lemon
- Pick over the cranberries and discard the soft ones. Rinse under cold water and drain in a colander.
- Rinse the strawberries under cold water. Remove the leaves and cut the berries lengthwise into 4-8 pieces, depending on the size of the fruit.
- Add the strawberries to a heavy bottomed stainless-steel pot (4-5 Qt size)
- Add all of the sugar to the pot and stir for a few minutes until the natural juices from the strawberries start mixing with the sugar.
- Add the cranberries and fresh lemon juice to the pot and gently mash the berries with a potato masher, or couple of forks, just until you notice the sugary syrup form in the pot.The idea is to work the sugar into the berries to bring out their juice, without chopping them to small pieces.
- Place the pot over a heat diffuser and keep stirring over medium or medium low heat. The heat diffuser prevents sticking and burning to some degree, so if you’re not using it, heat on medium low to prevent sticking.
- Stir and continue heating until the syrup comes to a full boil and a thick pink foam collects on top.
- Allow the jam to keep cooking on a consistent low boil for 20-25 minutes. Check and stir frequently to prevent sticking.
- The jam is ready when the syrup is thickened, and the berries are tender and cooked through. Both strawberries and cranberries have a lot of natural pectin, so you will not need to add any packaged pectin to make this jam, and it thickens further as it cools.
- Remove the pot from heat and allow the jam to cool 5-10 minutes, before spooning it into clean and dry jars with tight lids. I’ve used small 8-ounce jars, but you could use larger jars if you wish. Allow the jam to cool completely in the jars over the counter before closing the lids and refrigerating them.
- Serve this holiday jam over Barbari, toasted baguette or your favorite bread. The sweet tart flavor of this jam also makes it a perfect topping for ice cream!
Hello, Hola!
Thank you for the perfect recipe! I sent to my wife a link on your blog!
John
I made this delicious jam recipe this afternoon. I loved the “just-right” tart flavor from the cranberries. These jam jars will make a great holiday gift this year. This recipe is a keeper! Thanks!
Hi Karen; thanks so much for your comment! I also love the sweet tartness of this jam 😉 Have a great holiday season! Merry Christmas!!
Hi Homa,
I just made your strawberry cranberry holiday jam and it was absolutely delicious! Thank you for your wonderful web sight, and all the effort you put into your blog. It is appreciated very much:))
Hello Wroya; thank you very much for writing to me. I just love reading success stories about my recipes; it makes it all worthwhile! Please keep in touch, and have a happy holiday season 🙂
Home made preserves/jams are the best. These are very interesting combination, and I’m sure the texture of cranberry balances that of strawberry’s. And of course, the gorgeous hue of the final result shows how well the jam has been prepared.
Thanks dear Fae, I always value your support and feedback; I hope you try this recipe and let me know what you think. I’m not a fan of excessively sweet preserves, so this one with a sweet/tart flavor has become one of my favorites.
Can i use lime juice instead of lemon?
Yes, absolutely 🙂
Hi, Homa, I finally had time to make your Strawberry/Cranberry Jam. For some reason I had trouble locating fresh cranberries in the stores at the end of the known universe where I live. I ventured out and found some elsewhere that must have been leftover from Thanksgiving. Almost half of them were soft. Good thing you said to pick through them and I had bought extra!
The good news is that the jam is fabulous and is receiving rave reviews. Such a luscious dance between the tart and the sweet – and it is so pretty!
Thanks for yet another winner.
Hi Cammie; I’m delighted to read your success story about this jam; I’m hooked on it too! I know what you mean about the fresh cranberries; I wish they would be around a little longer. I have made a habit of buying couple of extra bags at the peak of the season in November, when they are fresh and firm. I rinse and drain them and then freeze them; it works like a charm, they keep their shape and beautiful color for months. It’s always wonderful to hear from your, please keep in touch 🙂
Hi, your recipe looks very delicious and I am willing to try. It’s been really hard to find fresh cranberries around here. Can I use the same proportions with frozen fruit?
Thank you!
Hi Luciana; it’s great to hear from you! Yes, absolutely! In fact I just made a batch recently using frozen fruit, and it was just as amazing! Please let me know what you think once you make it. Enjoy and have a great weekend!
Hello, could you substitute the sugar with low sugar pectin ? If so ,how much thank you.
Hi Angie; I have never added pectin to this jam, as it thickens naturally with the two high-pectin berries here. I really think extra pectin will make this jam almost too thick. However, if you wish to use less sugar, go ahead and reduce the sugar to 3 1/2 cups and see how you like it.
This is absolutely wonderful! I just made it for Christmas gifts for my kids and I think it will become a tradition! I love the tartness! I was worried it would be too sweet but it is not! Thank you so much for sharing it!
It’s my pleasure Lisa; so glad you’ve enjoyed this jam! Every year, I make a point of freezing cranberries when in season, to make sure we never run out of this jam 😉 Wishing you and your family a very happy holiday season; please keep in touch.
Can I blend the cranberries and still get the same pectin results?
Sally; blending the cranberries should not interfere with the release of pectin; however, it would compromise the texture and color of this jam. Here is why; you will end up with more liquid in the mix and it will require a longer cooking time to thicken; therefore the color will be darker and not as vibrant. I would recommend that you follow the recipe as is, the first time, and then make changes if you wish; however, if you do try it I would like to know how it works out for you.
Dear Persian Mama, I found your receipe posted of the strawberries ? and cranberries jam, read it on Sunday night and made it on Monday night. You made it sound so easy and enjoyable to make, and I trusted that it would turn out just as you said, and it did! ♥️ I’ll try posting photos too. Thank you so much!
It’s lovely to read your comment dear Samira; thanks so much for writing to me. I would love to see your pictures. Please keep in touch!
Thank you for posting this recipe. I have made several batches of this jam and it has become a new family favorite. It is so simple and so easy. I have several friends who have developed food allergies and since this is all natural they can eat it.
It’s wonderful to hear that Sondra; thanks so much for writing to me. This is also a favorite jam in our house and I make it throughout the year with frozen cranberries long after the fresh cranberry season 😉 Happy New Year, please keep in touch!