Christmas Day jam

This strawberry and cherry jam recipe is perfect for Christmas Day, as the hints of cinnamon and vanilla give it a beautiful festive flavour. Have it with scones in the morning for breakfast!

By Jo Wilcox
  • 30 mins preparation
  • Makes 6 cup
  • Print


  • 500 gram strawberries, roughly diced
  • 500 gram fresh or frozen cherries, pitted and diced
  • 1 kilogram jam-setting sugar
  • 1 vanilla pod, spilt down the centre
  • 2 cinnamon sticks
  • 2 tablespoon rose water
  • 10 gram butter


  • 1
    In a large saucepan, combine fruit and sugar and stir over a low heat until sugar dissolves. Add vanilla pod, cinnamon sticks and rose water and bring to a boil. Boil without stirring for 4 minutes (scoop off any fluffy foam).
  • 2
    Add butter and stir in well, then 'test for a set' by spooning about ½ tsp of the jam onto a small plate. Drag the tip of a teaspoon through the middle – if it leaves a clear line, the jam is set. If the line closes over, boil for 1 more minute then test again.
  • 3
    Remove cinnamon and pod. Pour hot jam into hot, sterilised jars and seal to keep long-term. Or cool and store airtight in the fridge; it will keep for up to 2 weeks.


Use flattened cupcake papers tied with string as cute tags for labelling jam.