Cranberry Strawberry Jam Aka 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:

• 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.

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.

HOLIDAY CRANBERRY JAM

Steps:

• In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute. , Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle 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.

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:

• 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.

CRAN-RASPBERRY JAM

Steps:

• Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot 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 10 minutes. Remove jars and cool.