When I first lifted the lid off my slow cooker, a wave of berry-scented steam and nutty toasted pineapple aroma filled the kitchen—my Christmas Jam Recipe was alive. Testing Note #1: I found that thawing the frozen berries for ten minutes eased stirring and prevented ice-cold pockets. Testing Note #2: A vigorous stir at the two-hour mark stopped the sugars from settling and coaxed out a soft bubbling crackle. Testing Note #3: After a week in the fridge, the jam still delivered a bright snap and glossy surface, proving it keeps its charm. Let me walk you through every fragrant, crackling spoonful.
Why You’ll Love Christmas Jam Recipe
- Hands-off slow-cooking yields a glossy, bubbling mixture with minimal effort.
- Fruit pieces remain tender with a slight bite, balanced by a silky-smooth body.
- Frozen fruit makes it easy any time of year—no fresh produce hunt required.
- Inspired by old-world berry preserves, this jam brings festive tradition to your table.
A Little Background
Every holiday season, I dug through random jars of jam, longing for that perfect seasonal sparkle. One December, I tossed a medley of frozen berries and pineapple into my slow cooker and let it hum for hours. After four experiments—tweaking sugar levels, testing ginger intensity, and timing the high-heat finish—I landed on this Christmas Jam Recipe that captures frosty mornings and warm kitchens in each spoonful.
Key Ingredients for Christmas Jam Recipe
- Frozen cranberries: add tart lift and vivid color—fresh works, but watch for extra moisture.
- Frozen strawberries: supply central sweetness—thaw briefly to prevent cold spots.
- Frozen raspberries: give a rich hue and gentle seeds—swap blackberries for a darker profile.
- Canned crushed pineapple: brings body and natural pectin—drain well to control thickness.
- Granulated sugar: balances the fruit’s acidity—cane sugar deepens the flavor.
- Fresh grated ginger (optional): lends a warm, spicy bite—adjust for extra zing.
How to Make Christmas Jam Recipe
- Add 1 (12 oz) bag frozen cranberries, 1 (16 oz) bag frozen strawberries, 1 (16 oz) bag frozen raspberries, and 1 (20 oz) can crushed pineapple (undrained) into a 6-quart slow cooker. Sprinkle 2 cups granulated sugar, 1 tablespoon grated fresh ginger, and 2 tablespoons lemon juice over the fruit. Stir gently to combine.
- Cover and cook on LOW for 4 hours, stirring once at the 2-hour mark. You’ll notice steam rising and a soft bubbling as the fruit breaks down.
- Remove the lid and mash the mixture with a potato masher until mostly smooth—leave some berry bits for texture. Switch to HIGH, cook uncovered for 45 minutes, stirring every 15 minutes until the jam thickens to a glossy, spoon-coating consistency.
- Ladle the hot jam into sterilized jars, wipe rims clean, seal tightly, and let cool at room temperature before storing.
Pro Tips & Troubleshooting
- Technique discovery: A sudden stir at hour two using a silicone spatula prevents fruit from sticking and encourages even cooking.
- Common issue: If your jam isn’t thickening, crank to HIGH for an extra 15 minutes with the lid off, stirring gently.
- Flavor variation: Add 1 teaspoon ground cinnamon and an orange zest strip at the start for a warm, spiced twist.
- Scaling: To halve the batch, use a 4-quart slow cooker and divide ingredients by two—the cook time stays the same.
Storage & Make-Ahead Guide
Leave jars at room temperature for up to 12 hours to seal. Store in the refrigerator for up to 3 weeks or freeze in airtight containers for 6 months. Thaw frozen jam overnight in the fridge; warm gently on the stovetop for a spreadable finish. Always use a clean utensil to avoid contamination and follow canning safety if planning long-term storage.
Serving Suggestions
Swirl this jam into warm buttered scones, spoon it over vanilla ice cream, or layer it in a breakfast parfait with yogurt and granola. It also shines alongside sharp cheeses on a holiday charcuterie board.
Frequently Asked Questions
- How do I thicken slow cooker jam? Cook on HIGH for an extra 15–30 minutes with the lid off, stirring occasionally to encourage evaporation and a glossy finish.
- Can I use fresh berries instead of frozen? Yes—use 3–4 cups total fresh berries, but reduce cook time by about 30 minutes since fresh fruit releases liquid faster.
- How long does homemade jam last in the fridge? When stored in clean, sealed jars, it keeps up to 3 weeks. Freeze any extra in freezer-safe containers for up to 6 months.
- Do I need to sterilize jars for slow cooker jam? For longer shelf life, boil jars and lids for 10 minutes before filling. If consuming within two weeks, washing in hot, soapy water and drying thoroughly is sufficient.
- Can I add pectin to this recipe? The combination of fruit and sugar should set without extra pectin, but stir in 1 tablespoon powdered pectin with the sugar in step 1 for a firmer set.
- Is it safe to cook jam in a slow cooker? Yes—ensure your slow cooker reaches a consistent temperature, stir occasionally, and follow proper canning safety if preserving long-term.
Final Thoughts
My Christmas Jam Recipe has become a holiday staple—I love it swirled into cozy oatmeal on a frosty morning. Give it a try and share your results; I can’t wait to see how your batch turns out!
More Recipes You’ll Love
- Air Fryer French Toast Sticks – excellent with berry jam for dipping
- Air Fryer Donuts – pillowy bites perfect for a jam filling
- Instant Pot Oatmeal – swirl in a spoonful of jam to sweeten your bowl
- Instant Pot Cheesecake – top with a glossy layer of homemade jam for festive flair
Christmas Jam Recipe
Ingredients
Method
- Add all fruit, sugar, ginger, and lemon juice into a 6-quart slow cooker. Stir gently to combine.12 oz frozen cranberries, 16 oz frozen strawberries, 16 oz frozen raspberries, 20 oz crushed pineapple, 2 cups granulated sugar, 1 tbsp fresh grated ginger
- Cover and cook on LOW for 4 hours, stirring once at the halfway mark to prevent sticking.
- Remove lid, mash mixture with a potato masher, then cook on HIGH uncovered for 45 minutes, stirring every 15 minutes until thick and glossy.
- Ladle hot jam into sterilized jars, wipe rims, seal, and let cool at room temperature until sealed.