• Combine strawberries, frozen cranberries, sugar, orange zest and juice and lemon juice in a large, heavy-bottomed wide pot.
• Stir well to coat everything with sugar.
• Cover with a lid and let the mixture macerate for at least 3 hours, or overnight in the fridge.
• Once macerated, add spices and bring the mixture to a boil over medium-high heat. Stir occasionally.
• Let it boil for 5 minutes then blend it with an immersion blender or mesh with a potato masher.
• Skim any foam off the top if needed.
• We recommend breaking up the strawberries and cranberries but leaving some chunks for texture.
• Return the pot to the stove and simmer over medium heat, stirring frequently, until the jam thickens and clings to a cold spoon, about 10-15 minutes.
• You’ll know it’s ready when it passes the cold plate test.
• Ladle the hot Christmas jam into sterilized jars, leaving ¼-inch headspace.
• Process the jars in a water bath or steam canner, following the canning times in the table below.
• Remove jars and let cool completely. Check seals after 12–24 hours.

Want this to be freezer jam instead? Skip the canning and freeze the cooled jam in freezer-safe containers.