Amish Christmas Jam – Easy Festive Small Batch Holiday Recipe

Have you ever walked into a kitchen where the air is thick with the scent of simmering berries and citrus, and you instantly know something magical is happening? That’s the moment you get when making a batch of Amish Christmas Jam. The sweet-tart aroma of strawberries and cranberries bubbling away, a hint of warm spice, and the gentle hiss of sugar melting—all of it feels like a holiday hug in a jar. Honestly, I still remember the first time I made this festive jam on a snowy December afternoon. The windows were fogged up, the house was cozy, and that jam was the centerpiece of our holiday breakfast spread.

The first time I tasted Amish Christmas Jam, it was at my friend’s grandmother’s house, tucked away in the countryside—she set out her famous homemade jams every Christmas, and this one always disappeared first. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. This jam is pure nostalgia, a little sweet, a little tart, and loaded with those old-fashioned holiday vibes.

My family couldn’t stop sneaking spoonfuls off the cooling rack (and I can’t really blame them). Even my picky eater claimed it was “the best jam ever.” And it’s not just for toast—you can spoon it over pancakes, swirl it into yogurt, or even gift a jar to your neighbors. Let’s face it, recipes like this are the reason I keep coming back to small batch jams year after year. If I’d known how “dangerously easy” Amish Christmas Jam was to whip up, I would have made it every holiday since I was knee-high to a grasshopper.

Whether you’re planning a cozy brunch, need a sweet treat for your kids, or just want something pretty to brighten up your Pinterest holiday board, this festive Amish Christmas Jam is a must. I’ve tested it more times than I care to admit (in the name of research, of course), and now it’s a staple for family gatherings, gifting, and those mornings when you just need a little extra comfort. Trust me, you’re going to want to bookmark this one.

Why You’ll Love Amish Christmas Jam

If there’s one thing I know from countless jam batches (and a few sticky kitchen mishaps), it’s that Amish Christmas Jam is a holiday game-changer. Let’s talk about the reasons this recipe has earned its spot in my yearly rotation:

• Quick & Easy: Comes together in under 40 minutes, which means you can whip up a batch even on a busy holiday morning.
• Simple Ingredients: No need for fancy grocery trips—all the ingredients are pantry staples or easy to find at your local market.
• Perfect for Holidays: Ideal for Christmas brunch, holiday gift baskets, or a cozy breakfast by the tree.
• Crowd-Pleaser: Kids, grandparents, and even the “jam skeptics” in my life always ask for seconds.
• Unbelievably Delicious: The combo of strawberries and cranberries is next-level; it’s sweet, tart, and has a gorgeous color that just screams “festive.”

What sets this Amish Christmas Jam apart? For starters, we use a blend of fresh and frozen berries, plus a dash of citrus and warming spices. Some folks stick to just strawberries, but honestly, adding cranberries and a squeeze of orange makes all the difference. You get that perfect balance—never too sweet, never too tart.

I picked up the trick of simmering the fruit low and slow from a friend who’s made jams for decades. It’s the secret to that silky-smooth texture. And let’s not forget—it’s a small batch recipe, so you aren’t stuck with jars and jars (unless you want to be!). It’s comfort food reimagined: all the holiday charm, none of the stress.

If you’re looking for something that’ll wow your guests or just make your breakfast feel like a special occasion, Amish Christmas Jam is the answer. It’s the kind of recipe that makes you close your eyes after the first bite and savor every spoonful.

What Ingredients You Will Need

This Amish Christmas Jam uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of them are pantry staples—no need for any wild goose chases at the store!

• For the Jam Base:
  • 2 cups (300g) fresh or frozen strawberries, hulled and chopped
    (I like to use fresh in summer, frozen in winter—both work great)
  • 1 cup (100g) fresh or frozen cranberries
    (adds tartness and festive color)
  • 2 cups (400g) granulated sugar
    (I recommend Domino for consistent results)
• For Flavor & Texture:
  • 1/2 cup (120ml) orange juice, preferably fresh
    (adds brightness—bottled is fine in a pinch)
  • 1 tablespoon orange zest
    (use a microplane for best results)
  • 1/2 teaspoon ground cinnamon
    (adds warmth—optional but highly recommended)
  • 1/4 teaspoon ground nutmeg
    (a pinch is plenty!)
• For Thickening:
  • 1 (3oz/85g) pouch liquid fruit pectin
    (I use Certo—works every time)
• Optional Add-ins:
  • 1/2 cup (60g) chopped apples (for extra texture—Granny Smith is my pick)
  • 1 teaspoon vanilla extract (for a sweet, mellow finish)

If you need a gluten-free option, this jam is naturally free of gluten. For a lower-sugar alternative, swap half the sugar for Swerve or your preferred baking sweetener (just know the texture may change slightly). You can substitute lemon juice for orange if you want a more tart flavor, or use mixed berries for a twist. If you’re out of cranberries, raspberries work in a pinch (though you’ll lose a bit of that classic Christmas flavor).

All in all, these ingredients work together to create a jam that’s bright, sweet, and utterly irresistible. If you’re new to homemade jam, trust me—this list is your friend. Nothing fancy, just good ingredients and plenty of holiday cheer.

Equipment Needed

• Medium Saucepan (2-3 quart): Stainless steel works best for even heating (I’ve tried nonstick, but stainless gives a better simmer).
• Wooden Spoon or Silicone Spatula: For stirring the jam—wooden spoons don’t get hot as quickly, which I love.
• Microplane or Zester: For grating orange zest (if you don’t have one, use a fine cheese grater).
• Measuring Cups and Spoons: Accuracy matters in jam-making! I use Pyrex for liquids and stainless steel for dry ingredients.
• Small Ladle or Spoon: For scooping the hot jam into jars.
• Heatproof Canning Jars (2-3 half-pint jars): Mason jars are classic, but I’ve used recycled glass jars in a pinch—just make sure they’re sterilized.
• Jar Tongs or Oven Mitts: For handling hot jars safely.
• Funnel (optional): Makes filling jars way less messy.

If you don’t have special canning equipment, don’t worry. I’ve made this jam with just a saucepan and recycled jelly jars, and it turned out fine. Just be sure your jars are clean and heatproof. If you’re using specialty tools, keep them clean and dry—sticky jam can ruin a good spoon if you’re not careful. For budget-friendly options, thrift stores are a goldmine for jars and utensils (no shame in mixing and matching!).

Preparation Method

1. Prep Your Ingredients

   Wash and hull the strawberries. Chop them into smaller pieces (about 1/2-inch). Rinse cranberries and discard any soft ones. If adding apples, peel, core, and chop finely. Zest the orange and squeeze the juice. Measure everything out before you start—jam moves quickly!

2. Combine Fruits and Sugar

   In your medium saucepan, add the strawberries, cranberries, chopped apples (if using), sugar, orange juice, and orange zest. Stir to mix. Let the mixture sit for 5 minutes—this helps draw out the juices.

3. Simmer the Jam

   Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring frequently. The berries will begin to break down after 10-12 minutes. The jam will look glossy and vibrant. If it foams up, just stir it down. You want the fruit soft and the sugar completely dissolved.

4. Add Spices and Pectin

   Stir in cinnamon and nutmeg. Simmer for another 3-5 minutes. Pour in the liquid fruit pectin while stirring constantly. Keep boiling for 1-2 minutes—this helps the jam thicken. If you’re adding vanilla, stir it in now.

5. Test for Doneness

   To check if the jam is ready, spoon a bit onto a cold plate. Run your finger through it—if it wrinkles and doesn’t flood back, it’s set! If it’s still runny, boil for another minute and test again.

6. Jar the Jam

   Remove the saucepan from heat. Ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims clean. Seal with lids. If you want to process for long-term storage, submerge jars in boiling water for 5 minutes. Otherwise, let cool to room temp and refrigerate.

7. Cool and Store

   Let jars cool fully before moving to the fridge. The jam will firm up as it chills. Store sealed jars in the refrigerator for up to 3 weeks, or freeze for up to 6 months.

Troubleshooting: If your jam isn’t thickening, don’t panic. Sometimes it just needs a few extra minutes of boiling, or a touch more pectin. If fruit sticks to the pan, lower the heat and keep stirring—burnt jam is a heartbreak I wouldn’t wish on anyone.

Personal tip: I keep a plate in the freezer to test doneness. It’s one of those little kitchen tricks that saves me every time. And don’t rush the simmer—patience leads to the best texture and flavor.

Cooking Tips & Techniques

Making Amish Christmas Jam isn’t rocket science, but a few pro tips can save you from sticky disasters (trust me, I’ve had my share!).

• Low and Slow: Simmer the jam at medium heat. Too high and you’ll scorch the fruit; too low and it won’t thicken. The sweet spot is a gentle bubble—not a raging boil.
• Stir Often: Sugar can burn fast at the bottom of the pan. Get in there with your spoon every couple of minutes. Scrape the sides too.
• Watch the Pectin: Add it when the fruit is fully broken down and bubbling. Stir constantly so it doesn’t clump. If you’ve ever ended up with “jam jelly blobs,” this is why!
• Test Early: Don’t wait until the jam is rock solid in the pan. Use the plate test early and often. Better a soft-set jam than a burnt mess.
• Multitasking: While the jam simmers, sterilize your jars and lids. It’ll save you scrambling when the jam is ready to jar.
• Consistency: For even results, chop fruit to similar sizes. Big chunks can throw off the texture.
• Personal Lesson: The first time I tried making jam, I walked away for “just one minute.” Came back to a sticky, burnt mess. Now I set a timer and stay close—learned my lesson!

Remember—homemade jam is forgiving. If it doesn’t set perfectly, it still tastes amazing on pancakes or ice cream. You know what, sometimes those little imperfections make it even better.

Variations & Adaptations

One of the best things about Amish Christmas Jam is how flexible it is. You can switch things up to suit your tastes, dietary needs, or whatever fruit you have on hand.

• Low-Sugar Version: Use 1 cup (200g) sugar and 1 cup (200g) Swerve or monk fruit sweetener. The jam will be lighter and less sweet (but the flavor stays holiday-perfect).
• Berry Swap: Substitute raspberries or blueberries for the cranberries. The jam will be a bit sweeter and less tart, but still gorgeous.
• Spiced Jam: Add 1/4 teaspoon ground cloves or allspice for extra warmth. I tried this last year and it was a hit with my spice-loving friends.
• Dairy-Free: This jam is naturally dairy-free, but if you want to swirl it into yogurt, almond or coconut yogurt works great.
• Cooking Methods: If you have a slow cooker, you can make the jam on LOW for 2 hours—just stir every 30 minutes. For a microwave version, use a large bowl and cook in 5-minute bursts, stirring often.
• Allergen Substitutions: For those with citrus allergies, swap orange juice/zest for apple juice and a dash of apple cider vinegar.

I once added a splash of vanilla and a handful of chopped pecans—honestly, it was a dreamy twist for Christmas morning biscuits. Don’t be afraid to experiment. That’s half the fun!

Serving & Storage Suggestions

Amish Christmas Jam shines when served at room temperature (though chilled straight from the fridge is pretty tasty too). Spoon it over warm toast, swirl it into oatmeal, or serve it alongside a cheese platter for a festive touch.

• Presentation: Small Mason jars tied with ribbon make adorable gifts. For breakfast, I spread it on thick slices of homemade bread—so simple, so good.
• Pairings: Perfect with cream cheese and crackers, dolloped on pancakes, or as a filling for thumbprint cookies. I love it with a hot cup of chai or mulled cider.
• Storage: Keep sealed jars in the refrigerator for up to 3 weeks. For longer storage, freeze jars for up to 6 months—just thaw overnight in the fridge.
• Reheating: If the jam firms up too much, microwave for 10 seconds or warm gently on the stove. Stir well before serving.
• Flavor Development: The jam’s flavor deepens after a couple of days—so if you can resist, let it sit for 48 hours before digging in.

Tip: Label your jars with the date. Jam always seems to taste even better when you know it’s homemade and fresh!

Nutritional Information & Benefits

Estimated per 1 tablespoon (20g) serving:

• Calories: 40
• Sugar: 9g
• Carbohydrates: 10g
• Vitamin C: About 10% daily value (thanks to berries and citrus)
• Fat: 0g

This Amish Christmas Jam is naturally gluten-free and dairy-free. Strawberries and cranberries are loaded with antioxidants and vitamin C, making this a sweet treat with a bit of a wellness boost. No artificial colors or preservatives here—just good, honest fruit. If you have citrus allergies, swap for apple juice as mentioned above. As always, if you’re watching sugar, try a lower-sugar variation. In my own family, it’s a jam we feel good about enjoying—especially during the holidays.

Conclusion

Amish Christmas Jam is one of those recipes I wish I’d discovered years ago. It’s festive, cozy, and genuinely easy to make. Whether you’re looking to impress guests, treat your family, or just sneak a spoonful for yourself, this jam delivers all the holiday feels without the fuss.

Don’t be afraid to make it your own—play with the spices, swap out the berries, or add a twist that suits your style. I keep coming back to this recipe because it’s the perfect blend of nostalgic comfort and simple joy. If you make it, I hope it brings a little extra sparkle to your holiday season—just like it has to mine.

Leave a comment below if you try it, share your favorite variations, or tag me with your festive jam jars! Nothing makes me happier than seeing your kitchen creations. Wishing you cozy mornings and sweet memories, one jar at a time.

FAQs About Amish Christmas Jam

Can I use frozen berries instead of fresh?

Absolutely! Frozen strawberries and cranberries work just as well. Just thaw slightly and drain any extra water before using.

How long does Amish Christmas Jam last?

Stored in the refrigerator, it lasts up to 3 weeks. For longer storage, freeze for up to 6 months.

Is it necessary to use pectin?

Pectin helps the jam set properly. If you skip it, the jam will be runnier—still delicious, but more like a sauce.

Can I make this jam sugar-free?

You can substitute with your favorite baking sweetener (like Swerve or monk fruit), but the texture may be softer and less gelled.

Do I need to process the jars for shelf storage?

If you want to store jam at room temperature, process jars in boiling water for 5 minutes. For fridge or freezer storage, just cool and seal.

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