If you’re anything like me, you’ll absolutely adore this Crockpot Cranberry Strawberry Jam Recipe — it’s a beautiful blend of tart cranberries and naturally sweet strawberries, simmered low and slow to perfection right in your slow cooker. This jam is super simple to make, perfect for holiday gifting, or just a cozy spoonful on your morning toast. Stick with me—I’ll share some tips and stories to make sure your jam turns out fan-freaking-tastic every time!
Why You’ll Love This Recipe
- Hands-Off Cooking: Let your crockpot do all the work; it’s so easy you can set it and forget it.
- Balanced Flavors: The mix of cranberries and strawberries gives a perfect tangy-sweet combo you’ll crave.
- No Preservatives: You know exactly what’s going in—pure fruit, natural sugars, and warm spices.
- Versatile Use: This jam is incredible on everything from your morning croissant to a cheese board at night.
Ingredients You’ll Need
All the ingredients here work together so beautifully. Fresh or frozen cranberries and strawberries add natural sweetness and tartness, while the combination of sugars and warm spices gives it that cozy, festive vibe.
- Cranberries: Fresh is lovely, but frozen works just as well and is great if you’re making this out of season.
- Strawberries: I prefer fresh in spring and summer, but frozen berries maintain flavor and texture nicely.
- Granulated Sugar: Balances the tartness without overpowering sweetness.
- Light Brown Sugar: Adds depth and a subtle molasses note that warms up the flavor.
- Ground Allspice: One of those magic spices that brings warmth without being overwhelming.
- Ground Cinnamon: A classic addition, giving that familiar cozy spice.
- Ground Ginger: Just a little bit adds a lovely zing and compliments the other spices.
- Optional Orange Zest or Lemon Juice: I love adding zest for a citrusy brightness, but lemon juice works just as well if you prefer tang.
Variations
I like to switch this jam up depending on the season or my mood—it’s super customizable. Feel free to get creative and make it truly yours, because that’s half the fun!
- Less Sweet: For my family who prefers less sugar, I reduce the sugars by a quarter—still plenty delicious and less cloying.
- Spice Swap: I once added a pinch of nutmeg and cloves and loved the extra holiday vibe it gave the jam.
- Berry Mix: Toss in some blueberries or raspberries for a different twist that’s equally tasty.
- Vegan Friendly: This recipe is naturally vegan, but just double-check your sugar is certified vegan if that’s a concern.
How to Make Crockpot Cranberry Strawberry Jam Recipe
Step 1: Combine Ingredients in Crockpot
Start by tossing your cranberries and strawberries into the crockpot, followed by both sugars and your spices. Give everything a good stir to evenly distribute all those flavors. At this point, if you’re adding orange zest or lemon juice, now’s the time. Trust me, stirring well here makes a big difference later.
Step 2: Slow Cook on High
Pop on the lid and cook on high for about four hours. I like to stir mine once halfway through to prevent sticking and help everything meld together. You’ll notice the fruit breaking down beautifully and the kitchen filling with the most amazing aroma—that’s when you know you’re on the right track.
Step 3: Blend to Jam-Like Texture
Once your mixture is hot and bubbly, use an immersion blender directly in the crockpot to pulse it just two or three times. The goal here is to get that perfect jam texture—chunky but spreadable. If you don’t have an immersion blender, you can carefully transfer in batches to a countertop blender. Be gentle with blending; too much and you’ll end up with more of a puree.
Step 4: Jar and Cool
Spoon your hot jam into clean jars, wiping rims clean before lightly securing lids. I find letting them cool at room temperature overnight in the fridge helps the flavors deepen and the jam to firm up just right.
Pro Tips for Making Crockpot Cranberry Strawberry Jam Recipe
- Use Frozen Berries Confidently: I’ve made this with frozen berries many times—you don’t need to thaw them first; the crockpot handles it effortlessly.
- Don’t Overblend: I learned the hard way—pulse just enough to keep a jam texture, or your spread turns into something more like sauce.
- Clean Jars Warm: Warm your jars with hot water before filling to prevent cracking and keep your jam at a nice shelf-stable temperature while cooling.
- Stir Mid-Cook: This little step stops the fruit from sticking to the bottom and burning, which can affect the flavor negatively.
How to Serve Crockpot Cranberry Strawberry Jam Recipe
Garnishes
I often sprinkle a little fresh mint or thin orange peel strips on top of toasted bread with this jam—it adds a lovely freshness that balances the jam’s deep flavors. A dusting of powdered sugar over a jar for gifting makes it look extra special, too!
Side Dishes
This jam is a dream alongside warm scones, creamy brie on a cheese board, or dolloped over vanilla ice cream. For holiday breakfasts, it pairs beautifully with buttery croissants or oatmeal.
Creative Ways to Present
For gift-giving, I love filling mini mason jars and tying ribbons or twine around the lids with a handwritten tag. You can also swirl this jam into yogurt parfaits layered with granola and fresh fruit for an elegant brunch presentation.
Make Ahead and Storage
Storing Leftovers
I store my leftover jam in airtight glass jars in the fridge, where it happily lasts for up to two weeks. Always use a clean spoon to avoid contamination, and you’ll enjoy that fresh homemade flavor every time.
Freezing
I’ve had great luck freezing this jam in freezer-safe containers for up to three months. Just be sure to leave some headspace for expansion, and thaw overnight in the fridge before use.
Reheating
If you want to warm up a spoonful for drizzling, I gently reheat it in a small saucepan over low heat, stirring frequently. That keeps the flavors bright without turning it too runny.
FAQs
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Can I use frozen berries for the Crockpot Cranberry Strawberry Jam Recipe?
Absolutely! Frozen cranberries and strawberries work perfectly. Just toss them in frozen, and the crockpot will slowly thaw and cook them to jam perfection, no need to thaw beforehand.
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How long does this jam keep in the fridge?
Stored in clean airtight jars, the jam lasts about two weeks refrigerated. Always use a clean spoon to scoop it out to keep it fresh longer.
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Can I adjust the sweetness in this Crockpot Cranberry Strawberry Jam Recipe?
Yes, you can easily decrease the amount of sugar if you prefer a less sweet jam, or add a bit more if you want it sweeter—just taste and adjust before cooking.
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Do I need to use pectin for this recipe?
Nope! The natural pectin in cranberries and the cooking time make this jam thicken wonderfully without added pectin.
Final Thoughts
So there you have it—my beloved Crockpot Cranberry Strawberry Jam Recipe that’s become a staple in my kitchen during the festive season and beyond. I love how effortlessly it comes together, the beautifully balanced flavors, and how it always feels like a little celebration in a jar. I hope you try it and love it as much as my family does. Once you do, I bet it’ll be your go-to jam too!
Print
Crockpot Cranberry Strawberry Jam Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: Approximately 4 cups of jam
- Category: Jam / Preserves
- Method: Slow Cooking
- Cuisine: American
Description
This festive Christmas Jam Crockpot recipe combines fresh cranberries and strawberries with warm spices to create a beautifully textured, flavorful homemade jam. Prepared effortlessly in a slow cooker and blended to a perfect consistency, it’s an ideal holiday treat to spread on toast or gift to loved ones.
Ingredients
Fruits
- 1 ½ pounds cranberries, fresh or frozen
- 1 ½ pounds strawberries, fresh or frozen
Sweeteners
- 1 cup granulated sugar
- 1 ¼ cups light brown sugar
Spices
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
Optional
- Zest of one orange or 1 tablespoon lemon juice
Instructions
- Combine ingredients: Add the cranberries, strawberries, granulated sugar, light brown sugar, and all spices into the crockpot. Stir the mixture well to ensure all ingredients are evenly distributed.
- Cook the fruit mixture: Cover the crockpot and set to high heat. Let the mixture cook for four hours, stirring once halfway through the cooking time to prevent sticking and encourage even cooking.
- Blend the jam: Once fully cooked and softened, use an immersion blender to pulse the mixture just two to three times until you achieve a jam-like texture. Alternatively, blend in small batches in a countertop blender for the same effect.
- Jar the jam: Carefully ladle the hot jam into clean, sterilized jars. Wipe the rims clean and lightly secure the lids to allow some air escape as the jam cools.
- Cool and store: Leave the jars at room temperature to cool completely. Afterward, refrigerate the jam overnight to fully set and enhance the flavors before enjoying.
Notes
- Using frozen fruit works well and makes preparation easier during the holiday season.
- For a tangier jam, add the optional orange zest or lemon juice to balance the sweetness and enhance freshness.
- Make sure jars are properly sterilized to extend shelf life and maintain food safety.
- This jam stays fresh refrigerated for up to two weeks; you can also freeze portions for longer storage.
- Adjust the sugar quantities if you prefer a less sweet jam, keeping in mind the sugar also acts as a preservative.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 18g
- Sodium: 2mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg
