Christmas Jam Pectin Version Food

SPARKLING HOLIDAY JAM

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
• Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.

CHRISTMAS JAM

Steps:

• In a food processor combine the cranberries, frozen strawberries, cloves, cinnamon, and ginger. Pulse until finely chopped. Pour into a large saucepan with the sugar and water.
• Cook over high heat, stirring constantly, until boiling. Stir in pectin and boil for one minute, stirring the whole time. Remove from heat and skim off the foam with a spoon.
• Pour the mixture into six hot and sterilized half-pint jars or 3 pint jars. Wipe the rims clean with a damp towel and screw the lids on tightly.
• Meanwhile prepare a boiling water boil. Process the jars in the boiling water for 10 minutes. Remove and let cool until jars seal.

HOMEMADE CHRISTMAS JAM

Steps:

• In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

CHRISTMAS JAM

Steps:

• Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. , Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

CHRISTMAS JAM

Steps:

• Wash jars, lids, and rings. Fill jars 2/3rds full of water and place in water-bath canner. Fill with water. Put canner on stove over medium-high heat to sterilize jars while you make the jam.
• Place lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set rings to the side, they don't need sterilized.
• Place cranberries and sectioned orange into a blender. You just want them coarsely chopped. My blender has a food chop option, and I use that.
• Add in the strawberries, orange zest and spices. Stir a bit in the blender to make sure they get mixed a little. Blend until everything is chopped fine. You don't want it pureed.
• Stir fruit mixture and water together in a 5 qt stock pot.
• Stir in fruit pectin and add your 1/2 teaspoon of butter (this reduces foaming).
• Bring the mixture to a rolling boil over high heat, stir constantly.
• Add sugar to the mixture. Return to full rolling boil. Boil exactly 1 minute.
• Remove from heat. Using a metal spoon, skim off any foam.
• Immediately ladle hot jam into prepared jars. Leaving 1/4" headspace.
• Wipe rims and threads. Center lid. Place ring on just finger tight. Place jars back in canner.
• When all the jars are filled, fill canner with water until jars are covered with 2".
• Cover canner. Bring to a boil. Process for 10 minutes.
• Turn off heat. Uncover canner. Allow jars to sit for 5 minutes.
• Remove jars to a towel-lined counter and leave undisturbed for 24 hours before checking seal.
• Check for proper seal. If any didn't seal, place in the refrigerator and use within 2 weeks.

CHRISTMAS JAM

Steps:

• Have your sterilized jars, rims, bands and canning tools ready.
• Working in batches, pulse the strawberries and cranberries in a food processor. Pulse until desired consistency, smooth or chunky, I prefer chunks of fruit in my jam.
• Pour the processed fruit and sugar into a large heavy-bottom pot over medium high heat; stir to combine. Bring the fruit and sugar mixture to a full rolling boil. Boil for 1 minute.
• Remove the pot from the heat and stir in pectin. Allow the jam to cool for 5 minutes, and then skim off the foam.
• Ladle the hot jam mixture into sterile half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims clean, cover with hot lids and screw down the bands fingertip tight.
• Process the jars for 10 minutes in a water bath.
• Cook's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
• Once sealed, add a cute label for gift giving.

CHRISTMAS JAM

Steps:

• Combine cranberries and sections of seeded orange in a food processor.
• Pulse until coarsely chopped.
• Add strawberries, zest, cloves and cinnamon.
• Continue processing until finely chopped, but not pureed.
• Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended.
• Cook for 2 minutes over low heat, stirring constantly.
• Increase heat to high and bring mixture to a full, rolling boil.
• Stir in liquid pectin.
• Stirring constantly, bring to a rolling boil again and boil for one minute.
• Remove from heat and skim off foam.
• Immediately pour into 6 hot, sterilized half-pint jars.
• Carefully wipe clean rims of jars with a damp cloth.
• Place lids on jars and screw on bands just until snug.
• Process in boiling water bath for 10 minutes.
• Remove from water bath and cool away from drafts until jars seal.

CHRISTMAS FIG JAM WITH CHERRIES

Steps:

• Bring a boiling-water canner, half full with water, to simmer. Enough water to cover the jars by 1-2 inches. Wash jars and screw bands in hot soapy water; rinse with warm water. Or dishwasher and keep hot. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pulse figs, cherries and orange keeping the fruit chunky. Pour fruit into 6- or 8-qt. sauce pot. Add lemon juice, sugars; stir. Add coconut oil or butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add vanilla. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
• Sealed jars can be store up to one year in a cool dark pantry.
• Unsealed store in refrigerator up to 1 month.
• Altitude times:.
• 1,000-3,000 5 minutes.
• 3,001-6,000 10 minutes.
• 6,001-8,000 15 minutes.
• 8,001-10,000 20 minutes.

CHRISTMAS JAM

Steps:

• In a food processor, pulse the strawberries and cranberries - you can process them to a finely chopped texture for a completely smooth jam, or leave some fruit partially chopped for a chunkier jam.
• Pour the processed fruit into a large heavy-bottomed pot. Add sugar and over medium high heat, bring the fruit and sugar mixture to a full rolling boil.
• Boil for 1 minute.
• Remove the pot from the heat and add the pectin, stirring to mix completely.
• Allow the jam to cool for 5 minutes, then skim off the foam on the top.
• Ladle the hot jam mixture into sterile half-pint jars, leaving ¼-inch headspace. Wipe jar rims clean, cover with hot lids and screw on the jar bands.
• Process the jars for 10 minutes in a water bath. (Read more how to's here).
• Makes about 14 half-pint jars. Recipe may be halved.

SPICED CHRISTMAS JAM

Steps:

• Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
• Pulse strawberries {if using frozen} and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pot. Add sugar and spices and stir. Bring to a full rolling boil; boil for 1 minute, stir.
• Remove from the heat; stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat
• Skim off any foam with a spoon.
• Next, ladle the delicious jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
• Process spiced Christmas jam 10 minutes. One recipe makes {12} 8oz jars
• Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.

CHRISTMAS JAM

Steps:

• In a large saucepan combine cranberries, apples, and water.
• Cook over medium high heat until apples apear translucent and cranberries pop.
• Push through a food mill to remove skins, you will want 3 cups pulp.
• Add the pineapple with juice, lemon juice and sugar.
• Stirring constantly bring to a boil, cooking until thick and clear, around 10 minutes.
• Ladle into clean hot jars.
• Process in a boiling water bath 5 minutes for half pint jars.
• Adjust for altitude.

ALICE'S CHRISTMAS JAM

Steps:

• 1. Place all the berries in a very large pot with the sugar.
• 2. Cook long enough for the cranberries to break.
• 3. I use a potato masher at this point and mush up all the fruit as the frozen strawberry pieces can be quite large. There will be a lot of foam, most of it will settle down but if there is a lot, I start skimming it off just before adding the pectin.
• 4. Add the pectin.
• 5. Bring it to a full rolling boil and stir continuously for 2 minutes.
• 6. Skim off any foam that has come to the top.
• 7. Remove from heat and let cool 5 minutes.
• 8. Pour into clean, sterilized jars, leaving 1/4" at the top of each jar.
• 9. Put on caps and process for 15 minutes in a hot water bath.
• 10. Let cool upside down overnight, making sure each jar is closed securely.
• 11. Note: If you do not have a pot large enough to hold all the berries (the pot needs lots of space when those berries start bubbling), halve the recipe and use 2 pouches liquid pectin.

CHRISTMAS JAM (PECTIN VERSION)

Steps:

• Using a food processor, grind up the berries until smooth.
• Place in a large stockpot with sugar and pectin and stir to coat.
• Bring to a full, rolling boil and keep it boiling for 1 minute (use a timer) stirring the entire time.
• Remove from heat immediately and let cool 5 minutes (use the timer again).
• Skim off any foam that has risen to the top.
• Pour into clean, hot, sterilized canning jars, leaving 1/4" space at the top of each jar.
• Put on caps and process 15 minutes in a hot water canning bath.
• Remove from canning bath with sterile canning tongs and let cool upside down overnight, making sure each jar has properly sealed.

CHRISTMAS JAM

Steps:

• 1. * Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. * Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 14 half-pints.
• 2. : The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. Nutrition Facts: 1 serving (2 tablespoons) equals 84 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 22 g carbohydrate, trace fiber, trace protein.

CRANBERRY STRAWBERRY JAM AKA CHRISTMAS JAM

Steps:

• Wash jars, lids and rings. Fill jars about 2/3 full of water and place in a water bath canner.
• Fill with water and place on stove top over med-high heat to sterilize jars.
• Place the lids in a small pot or bowl and cover with boiling water while you prepare the jam.
• Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped.
• Add the chopped cranberries, frozen strawberries, orange zest and cinnamon to a large pot. Using a potato masher, mash the mixture as best as you can.
• Add the pectin and water, mix until blended. Cook for 2 minutes over low heat, stirring constantly.
• Increase heat to med-high and bring the mixture to a full rolling boil.
• Stir in the sugar and mix. Return the mixture to a full rolling boil (one that cannot be stirred down), reduce heat to a simmer.
• Simmer the jam mixture until it reaches 220 degrees on a thermometer (be patient).
• Immediately ladle the mixture into hot sterilized half pint mason jars. Wipe the rims of the jars with a damp cloth. Place lids on jars and screw the bands on just until snug.
• Place the filled jars into a hot water bath canner (making sure the water covers the jars) and process the jars for 10 minutes.
• Remove jars and cool on a towel on the counter. Listen for the jars to pop and check to make sure all the jars have sealed by pressing down on the lid of the jar.
• Store jars in cool dry place for up to 1 year.