SPICED CRANBERRY JAM
I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!
Provided by LauraF
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
- Blend cranberry jam into desired consistency using an immersion blender.
- Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 18.2 g, Fiber 1.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 16.1 g
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.
FRESH SPICED PEACH JAM
Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.
Provided by MISSKD2
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h10m
Yield 60
Number Of Ingredients 6
Steps:
- Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
- Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
- Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
- Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g
SPICED CHRISTMAS JAM
Provided by Mavis Butterfield
Number Of Ingredients 8
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
If you are planning to can this jam, have your sterilized jars, rims, bands and canning tools ready and sterilized ahead of time.
Provided by A Family Feast
Categories jam
Time 15m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 2 tablespoons, Calories 86 calories, Sugar 20.9 g, Sodium 2.2 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 0.4 g, Protein 0.1 g, Cholesterol 0 mg
SPICED PEAR JAM
A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon
Provided by Taste of Home
Time 1h50m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off 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.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
SPICED GRAPE JAM
This jam is delicious on a toasted bagel with cream cheese. Chunk cinnamon can be purchased from Penzey's Spices (www.penzeys.com) or you can substitute 1 4-inch stick of cinnamon, broken into small pieces.
Provided by Patty Mae
Categories Berries
Time 2h
Yield 6-7 8-ounce jars
Number Of Ingredients 8
Steps:
- Prepare jelly jars and seals by sterilizing them in boiling water.
- Remove grapes from stems; rinse and drain.
- Place grapes in a large heavy-bottomed pan and mash to break skins.
- Add remaining ingredients and bring to a full rolling boil.
- Reduce heat to medium-low and let boil gently for about 20 minutes, stirring occasionally.
- Strain through a food mill or sieve.
- Put strained mixture back into the pan and bring back up to a simmer.
- Pack into sterilized jelly jars.
- Seal jars as directed by the manufacturer.
Nutrition Facts : Calories 890.5, Fat 0.6, SaturatedFat 0.2, Sodium 5.1, Carbohydrate 228.9, Fiber 2.9, Sugar 224.7, Protein 1
SPICED PLUM JAM FROM FRESH PLUMS
Super easy and delicious Spiced Plum Jam, made with fresh plums, and without pectin. Great way to use up extra and/or overripe plums. Perfect for gift-giving too.INTERMEDIATE - Easy recipe to follow, HOWEVER, you will need to understand what to look for in the jam test. Also requires knowledge of sterilizing jars. Will need to exercise caution as the jam and jars will be very hot at this stage. US based cup, teaspoon, tablespoon measurements. Common Measurement ConversionsMakes about 4 - 4 ½ pints.
Provided by Dini @ The Flavor Bender
Time 13h30m
Number Of Ingredients 8
Steps:
- Wash the plums well. To remove the seeds - first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
- Repeat with all the plums.
- Cut all the plums into 1 inch chunks (roughly). It's OK if the plums are a little crushed at this point, since they will be cooked down anyway.
- WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
- Add sugar, salt, lemon juice and spices into the bowl. Mix well.
- Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). Also, place some small saucers / bowls / spoons in the freezer for the jam test (explained below).
- When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Add the grated apple and stir to combine.
- Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium - medium low, and cook until the fruits start to soften.
- MASH the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins).
- Continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, sterilize some heat-proof jam jars and lids.
- Check the temperature of the plum jam every 10 - 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220°F (105°C).
- If you don't have a thermometer, you can perform the JAM TEST. To do this, drop a little jam on a frozen surface (saucer / bowl / spoon). Then keep it in the freezer for about a minute and check the consistency. If the consistency is jelly-like without being runny, then you've cooked the jam to the right temperature. (If you run a finger through the jam to create a streak, the jam shouldn't join back up in the middle to fill the streak, if it's at the right consistency).
- Remove the pot from the heat.
- Using clean tongs, clean ladles and clean paper towels, carefully ladle hot jam into the hot, sterilized jars. Please be careful, as the jam and jars will be very hot at this stage (wear gloves or oven mitts to protect yourself).
- Screw on the lids while the jars are hot. As the jam and jars cool down, this will create a seal.
- Allow the jars to cool to room temperature completely. Then label and store.
Nutrition Facts : ServingSize 2 tbsp, Calories 51 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 13 g
WINTER SPICE JELLY
This spiced jam can be stored to eat with meat or cheese or presented as a homemade gift
Provided by Good Food team
Categories Condiment
Time 2h5m
Yield Makes 2 jars
Number Of Ingredients 11
Steps:
- Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
- Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
- Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
- Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
- Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.
Nutrition Facts : Calories 125 calories, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Sodium 0.01 milligram of sodium
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 RECIPE
This delicious Christmas jam is the perfect food gift that's sweet & easy to make. With a spiced cinnamon & cloves, it's like a mouthful of Christmas
Provided by Nichola Palmer
Time 45m
Yield Makes: 1.2kg
Number Of Ingredients 7
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.
Nutrition Facts : @context https
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
ALICE'S CHRISTMAS JAM
This lovely jam does take a bit of time, but it's very easy to make. The hardest part is smashing the berries. We love the sweetness of the jam from the strawberries, but then it's slightly tart from the cranberries. The cranberry flavor is very subtle in the jam. You can give this jam as holiday/hostess gifts, use it on a PB&J...
Provided by Alice C
Categories Jams & Jellies
Time 55m
Number Of Ingredients 4
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.
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4.8/5 (4)Category Breakfast
- Wash, hull and slice the strawberries into halves or quarters. Add the strawberries, sugar and lemon juice to the inner pot, stir and let it macerate for 30 mins.
- After 30 mins, close the lid, vent to sealing mode. Use the pressure cook button and set the timer to 3 mins. Allow depressurizing naturally (around 15 to 18 mins).
- Once the pin drops, open the lid. The strawberries will be soft and well cooked and would be liquidy. Blitz using a handheld processor you can use a potato masher too if you like your jam to be a little bit chunkier.
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From foodandwine.com
4/5 Total Time 2 hrsServings 36
- In a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until creamy. Add the egg yolks and lemon zest and beat until smooth. In a food processor, combine the hazelnuts with the bread flour and process until the nuts are finely ground. Add the cinnamon and cloves and pulse to combine. Add the dry ingredients to the mixing bowl and beat on low speed until smooth. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough 1/4 inch thick on a lightly floured surface. Using a 2-inch round cutter, stamp out cookies as close together as possible. Using a small decorative cookie cutter, stamp out the centers of half of the cookies. Transfer the whole cookies to 1 prepared baking sheet and the cut-out cookies to another.
- Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned around the edges. Let cool on the baking sheets. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.
- Dust the tops of the cut-out cookies with confectioners' sugar. In a small bowl, whisk the raspberry preserves with the ground anise and coriander. Spoon the preserves onto the whole cookies, cover with the sugar-dusted cookies and serve.
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5/5 (2)Category Sauces And SeasoningsCuisine AmericanCalories 56 per serving
- Pulse the strawberries and cranberries in a blender or food processor until chunky. Place the crushed berries in a 6 or 8-quart saucepan.
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5/5 (1)Category PreservesServings 3Calories 816 per serving
- Prepare a small boiling water bath canner and three half pint jars. Place three new lids in a small saucepan of water and bring to a simmer.
- Using a sharp knife, cut off the peels of the oranges. Start by removing ends and then cutting the peels of in strips, going just deep enough to cut away the peels and pith.
- Working over a bowl or large measuring cup, use a sharp paring knife to remove the sections of fruit, leaving behind the tough membrane. As you work, set aside any seeds you find. When all the fruit is removed, squeeze the membrane over the bowl to capture as much juice as possible from the fruit.
- When the fruit is all broken down, you should have approximately 4 cups. Combine the fruit in a 5 quart pot and add the sugar, lemon juice and zest, ginger, cinnamon, cloves, and nutmeg.
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From myrecipes.com
4/5 (2)Total Time 40 minsServings 4Calories 26 per serving
- Bring 1 3/4 cups apricot nectar and spices to a boil in a small saucepan over high heat, covered. Reduce heat and simmer 10 minutes. Strain, then measure 1 1/4 cups, adding more juice if needed.
- Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in plums, then spiced juice, lemon juice, and butter. Bring to a brisk boil over high heat, stirring often.
- Add remaining 1 1/4 cups sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.
- Ladle jam into heatproof jars, distributing fruit evenly, and close with lids. Let cool to room temperature, inverting jars occasionally to distribute fruit. Keeps, chilled, up to 1 month.
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- Put all the ingredients in a large pan over a low heat to dissolve the sugar. Add a little water if it looks too dry and stir gently as needed.
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4.9/5 (14)Total Time 35 minsCategory Jams And JelliesCalories 252 per serving
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- Roughly chop all of the peppers. Carefully remove the seeds & membranes. Add them all to the food processor and pulse until they are well chopped, not pulp, but chopped. You may need to do this in a couple of batches.
- Place the peppers, red pepper flakes and salt in a heavy bottom pan. Add cider vinegar & water. Add the Sure-Jell/sugar mixture and stir thoroughly. Place mixture over high heat and bring to a boil stirring constantly. When it comes to a hard rolling boil (one that you can't stir down add the remaining sugar and return to a boil, again stirring constantly.
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