Christmas Jam Food

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:

• 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 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 RECIPE

Steps:

• Tie the cinnamon and cloves in a small piece of muslin and put in a large pan with the apples, orange zest, orange juice.Cook gently for 10 mins until the apples are soft.
• Add the cranberries and simmer for 5-10 mins until they are soft but still retain their shape.
• Stir in the sugar and heat gently, stirring all the time, until the sugar has dissolved. Boil rapidly for about 10 mins. Remove and discard the muslin bag.
• Remove the pan from the heat and test for setting point by spooning a little of the hot jam onto a chilled saucer. Leave for 2-3 mins then push your finger through the jam - if it wrinkles it is ready. If the jam is still runny, boil for a further few minutes then test again.
• Cool for 10 mins then skim any scum from the surface with a slotted spoon. Pour the hot jam into warm clean jars and seal and label.

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.

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.

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.