Introduction

Enjoy the delightful blend of strawberries, raspberries, and blueberries in this easy-to-make Amish Christmas Jam. It’s perfect for spreading on breakfast treats or giving as thoughtful holiday gifts.

A close-up image of a white cup filled with chunky strawberry jam, showing a mix of large, whole strawberry pieces and smaller crushed bits in a thick, glossy red syrup. The jam’s texture is sticky and juicy, with visible tiny yellow seeds on the strawberries. The white cup sits on a white saucer with a spoon resting beside it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed strawberries
2 cups crushed raspberries
2 cups crushed blueberries
1 cup sugar
1/4 cup lemon juice (freshly squeezed)
1 package (1.75 oz) fruit pectin (like Sure-Jell)
1/4 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)

Instructions

Step 1: Wash and prepare the fruits by removing strawberry stems and rinsing all berries thoroughly under cold water.
Step 2: Crush the strawberries, raspberries, and blueberries separately using a potato masher or fork until chunky yet cohesive.
Step 3: In a large pot, combine all the crushed berries. Add sugar, lemon juice, and if using, cinnamon and nutmeg. Stir well to evenly distribute the sugar.
Step 4: Place the pot over medium heat, stirring continuously until the mixture begins to simmer, about 5 to 10 minutes.
Step 5: Slowly sprinkle in the fruit pectin while stirring constantly to avoid lumps. Bring the mixture back to a gentle boil.
Step 6: Boil for 1-2 minutes while stirring continuously until the jam slightly thickens.
Step 7: Remove from heat and carefully ladle the jam into sterilized jars, leaving 1/4 inch headspace.
Step 8: Wipe jar rims with a clean damp cloth, seal with sterilized lids and fingertip-tighten the metal rings.
Step 9: Let jars cool at room temperature. Check seals by pressing the center of lids; no pop means a good seal.
Step 10: Store in the refrigerator for immediate use or in a cool, dark place if sealed properly for long-term storage.

Tips & Variations

Experiment with different berry combinations or spices to tailor the jam to your taste.
The jam’s flavor improves after a day in the fridge, making it even tastier on toast or biscuits.
This jam also works wonderfully as a dessert topping for pancakes, ice cream, or yogurt.

Storage

Store the jam in the refrigerator if you plan to use it within a few weeks. For long-term storage, ensure jars are properly sealed and keep them in a cool, dark place. Once opened, consume within a month and keep refrigerated. Reheat gently if desired before serving.

How to Serve

The image shows a close-up of a small white bowl filled with bright red strawberry jam. The jam has a thick, glossy texture with visible chunks of strawberries throughout. On top, a few whole and large strawberry pieces sit prominently, showing their seeds and shiny surface. The white bowl is placed on a white marbled surface, and a shiny silver spoon rests beside or under the bowl. The overall color contrast between the deep red jam and the white bowl and surface makes the strawberries look fresh and juicy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Yes, you can use frozen berries. Thaw and drain them slightly before crushing to avoid excess liquid in the jam.

Do I need to sterilize the jars?

Yes, sterilizing jars and lids helps prevent spoilage and ensures a safe seal for longer storage.