bowl of Christmas jam on a plate, surrounded by cut out shape cookies sprinkled with powdered sugar

Winter’s Delight Jam | Christmas Jam


Winter's Delight Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona's Pectin; containing no sugar or preservatives and jells reliably with low amounts of any sweetener.
This recipe, originally an Amish recipe, was adapted from one sent to us by Nancy O’Neal of Bedford, Virginia. The original recipe used liquid pectin and a large amount of sugar. Nancy wanted to use Pomona’s and less sugar. Connie, Pomona's Pectin founder, adapted it for her.
After making the jam with Pomona's, Nancy said: “My sneak taste was wonderful! Makes a great jam for toast as well as a topping for cheesecake or cream cheese and crackers. Enjoy!”


Option: Feel free to use whatever spice mix you would like. Spices should not exceed 1 teaspoon.
Servings 5 cups


  • 3 cups whole fresh cranberries
  • 1 orange peeled, seeded, and sections separated
  • 2 teaspoons grated orange zest from the above orange
  • 2 cups frozen strawberries slightly thawed, sliced (or fresh)
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons calcium water see step #1
  • 2 cups sugar divided
  • 2 teaspoons Pomona’s pectin powder mixed into sweetener


  • Before You Begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Rinse cranberries and combine cranberries and orange sections in a food processor. Pulse until coarsely chopped.
  • Add strawberries, orange zest, cloves, and cinnamon. Process until finely chopped, but not pureed.
  • Put processed fruit mixture into sauce pan.
  • Cook mixture for 2 minutes over low heat, stirring constantly.
  • Add calcium water, and mix well.
  • Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
  • Add remaining 1 cup sugar once pectin is dissolved. Stir well and return to a boil. Once the jam returns to a full boil, remove it from the heat. Skim off any foam.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.


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18 Responses

  1. Louise
    | Reply

    It was an amazing jam. I made it- giving 3 jars as gifts. They loved it. So today I make more. And tomorrow I’ll make another batch! Thanks.

  2. Sharon Larson
    | Reply

    Can fresh strawberries be substituted for the frozen strawberries?

    • Shelby Collings
      | Reply

      Hello Sharon,

      They sure can!

  3. Julie Crowell
    | Reply

    Can I substitute allulose sweetener or something like Swerve sweetener for the sugar?

    • Shelby Collings
      | Reply

      Hello Julie,

      You sure can! You will just need to follow the conversion chart on the back of your sweetener of choice.

      Happy jamming!

  4. Elizabeth
    | Reply

    How much can I decrease the sugar? It tastes very sweet after adding the first cup.

    • Shelby Collings
      | Reply

      Thanks so much for reaching out to us Elizabeth! We do not recommend reducing to less than 1/2 cup of sugar.

  5. Daniel Earlywine
    | Reply

    How much pure stevia would you add for the sugar sub in this recipe? I have powdered pure Stevia and Stevia liquid drops as well.

    • Shelby Collings
      | Reply

      Hello Daniel,

      You will need to refer to the product that you are using, as they all vary. Happy jamming!

  6. Susan M
    | Reply

    Can I sub 1C chopped strawberries for 1C of the cranberries?

    • Shelby Collings
      | Reply


  7. Caryn
    | Reply

    What would you recommend instead is strawberries? I am allergic! Thanks

    • Shelby Collings
      | Reply

      We would recommend raspberries or cherries if you can have those.

    • Wende
      | Reply

      This looks so delicious, but I don’t see where it says approx how much jam this will make? I’ll need to be sure in advance I have enough jars and lids on hand. I’m thinking half-pints. Can you tell me about how many I’ll get? Also, you recommend boiling 10 min’s even for half-pint jars? Thanks!

      • Shelby Collings
        | Reply

        Yield: 4 to 5 cups (we recommend using 4oz or 8oz jars)

  8. Brenda
    | Reply

    I LOVE this jam! I’ve made it three times now. My husband despises cranberries, but he will eat this jam. It’s not too tart, certainly not too sweet, just a wonderful flavor!

    • Shelby Collings
      | Reply

      Thank you Brenda!!

  9. Pam
    | Reply

    I am so excited that I got this recipe in my email. I was planning on making a Christmas jam for gifts and have been collecting cranberries and strawberries. I was not thrilled with the other recipes because of all of the sugar. Thank you for converting this recipe for low sugar.

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