HOMEMADE CHRISTMAS JAM
A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas! -Marilyn Reineman, Stockton, California
Provided by Taste of Home
Time 45m
Yield 12 half-pints.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
CHRISTMAS JAM
I have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. -Jo Talvacchia, Lanoka Harbor, New Jersey
Provided by Taste of Home
Time 35m
Yield about 14 half-pints.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
CHRISTMAS JAM
This festive jam is being posted for a request. I found it recently in a community type cookbook and I haven't had a chance to try it yet.
Provided by Donna M.
Categories Berries
Time 20m
Yield 6 half pints
Number Of Ingredients 9
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)
posted by request - I haven't tried this one yet. Adapted from Taste of Home magazine. NOTE: This recipe assumes knowledge of proper hot water bath canning techniques. Makes approximately 14 half pints.
Provided by HeatherFeather
Categories Strawberry
Time 50m
Yield 14 half pint jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 671.6, Fat 0.3, Sodium 3.2, Carbohydrate 173, Fiber 3.5, Sugar 167.3, Protein 0.7
CHRISTMAS JAM
Christmas Jam -- a combination of strawberries, cranberries, orange zest and cinnamon -- is a perfect gift to share with friends during the holiday season, a delicious topping for biscuits or toast, and a bright addition to a charcuterie board!
Provided by Blair Lonergan
Categories condiment
Time 13h10m
Number Of Ingredients 8
Steps:
- Coarsely chop the strawberries and cranberries in a food processor or grinder (do not puree). It's fine if you still have some larger chunks of fruit - you can mash them with a potato masher or a wooden spoon while they're cooking. You don't want the fruit totally pureed, because this is jam (not syrup or jelly!) - and it should have some chunky pieces of fruit throughout.
- Transfer the fruit to a large Dutch oven. Add orange zest, cinnamon, cloves, allspice and sugar.
- Bring the mixture to a full rolling boil, stirring occasionally. Once the mixture comes to a full rolling boil, continue the boil for exactly 1 minute.
- Remove from the heat; stir in pectin and return to a full rolling boil. Once the mixture returns to a full rolling boil, set a timer and boil for exactly 1 minute, stirring constantly. Remove from the heat.
- Cool for 5 minutes; skim off the foam. At this point, the mixture will still be quite thin - it will not look like a thick jam. That's fine! It will thicken and set as it cools.
- Carefully ladle the hot mixture into hot, sterilized half-pint jars, leaving ¼-inch of headspace. Wipe the rims clean with a damp cloth; secure the lids. Process in a water bath for 10 minutes.
- Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.
Nutrition Facts : ServingSize 1 tablespoon, Calories 47 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g
CHRISTMAS JAM
This delicious, festive Christmas jam is the perfect blend of holiday goodies and perfect for gift giving.
Provided by Danielle McCoy
Categories Preserving Food
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 37 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BASIC JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
HOMEMADE CHRISTMAS PLUM JAM
This is very simple and old recipe. We usually use a kind of plums that grows in area of south Austria, Hungary, Slovenia and Northern Croatia and we call this plum "bistrica". It is small; the surface is like foggy, and inside is dark yellow and red/brown around stone. It is very sweet so you don't need too much sugar. It is kind of wild plum so we don't use any chemistry to prevent diseases. It is very healthy fruit. I named the jam Christmas because we usually start to eat it around Christmas. The ingredients also contribute to the name.
Provided by nitko
Categories Fruit
Time 6h5m
Yield 4 300g jars, 20 serving(s)
Number Of Ingredients 4
Steps:
- Wash the plums thoroughly. Break them in halves and remove stone. Put them in a pot and add sugar, cinnamon and cloves. Stir well and let it stay 5-6 hours.
- After that, put them onto strong fire and boil 4-6 minutes stirring well all the time to prevent burning.
- In the meantime, put glass jars into an oven and heat them to 100°C.
- When cooking is done put the jam into glass jars and close. Leave at least 1 cm space between cover and jam. Keep it in dark and cool place up to 8 months.
Nutrition Facts : Calories 158.9, Fat 0.1, Sodium 0.2, Carbohydrate 40.8, Fiber 0.8, Sugar 39.9, Protein 0.4
SPARKLING HOLIDAY JAM
This Strawberry-Cranberry Jam is delightful. It looks beautiful in a jar with a ribbon in a Christmas basket.
Provided by ARANDYGAIL
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 96
Number Of Ingredients 5
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.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 25.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 24.5 g
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