Christmas Red Jam is also about tradition and sharing. Making jam during the holidays is a quiet, comforting ritual, one that invites slowing down and creating something by hand for the people you love. Whether you’re continuing a family tradition or starting a new one, this recipe delivers a classic, reliable jam that tastes like the season itself. Stored properly, it keeps well and lets you enjoy a little bit of Christmas long after the decorations come down.
Ingredients
2 cups strawberries, hulled and chopped
1½ cups raspberries
1½ cups fresh or frozen cranberries
3 cups granulated sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Optional: a pinch of ground cloves or nutmeg
Instructions
In a large heavy-bottomed pot, combine strawberries, raspberries, and cranberries. Cook over medium heat, stirring often, until the fruit releases its juices and the cranberries burst. Add the sugar and lemon juice, stirring until the sugar dissolves completely. Bring the mixture to a gentle boil, then reduce heat slightly and simmer, stirring frequently, for 25–35 minutes until thickened. Stir in the vanilla, cinnamon, and optional spices during the last few minutes of cooking. To test for doneness, place a small spoonful on a chilled plate; if it wrinkles when pushed, it’s ready. Remove from heat and let cool slightly before transferring to clean jars. Store in the refrigerator for up to 3 weeks or process for longer storage if desired.