Christmas Jam

1 Jan

Before you start, please make sure that all your canning components are sterilized, especially if they are new. It will save a lot of time and frustration. Also, you can pre-write your labels, however do not attach them to the jars yet. You can do that after the jam has cooled. I personally like the biodegradable ones. They wash off easily and don’t leave a residue.

What you Need:

  • Food Processor
  • 2 Large Heavy Bottom Pots
  • Wire Rack for 1 of your pots (Not necessary, but nice to have)
  • Tongs
  • Funnel
  • Ladle
  • Spatula
  • 14 Half Pint Mason Jars with lids
  • Self Adhering Labels (Biodegradable work great)
  • 40 oz. Fresh or Frozen Strawberries
  • 1 lb. Fresh or Frozen Cranberries
  • 5 Lbs. Sugar
  • 6 oz Liquid Fruit Pectin

Using your food processor, place both the strawberries and cranberries in and pulse to the desired consistency. I personally prefer a smoother jam, but it’s just as yummy with chunks. You could also puree most of the fruit and keep some to the side to pulse separately to desired chunkiness and add in to the pot later.

Pour the fruit into your pot. Add all of the sugar and bring to a full rapid boil over medium high heat. Stir to keep the mixture from burning or sticking to the bottom of the pot. No messy clean-up necessary. Once to a full rapid boil, cook for 1 minute.

Remove your pot from the heat and add in the pectin. Make sure to mix it well and make sure the pectin has melted in completely.

Set aside the jam, away from the heat and let it cool for about 5 minutes. You should notice a skin of foam on the top forming. Make sure to skim this foam off with a spatula and discard. This makes your jam look cleaner and taste better!

Next, you’ll want to ladle the hot jam mixture into your mason jars, leaving about ¼-inch from jam to top of the mason jar. It works well with a funnel, then you don’t usually have to clean the rims then. If your rims get dirty, use a clean washcloth to wipe your mason jar rims clean before you attach the lids. Once clean, cover with your lids and screw on the jar bands.

To finish the canning process, place the jars into a water bath for about 10 minutes. The heating process should vacuum out the air between the jam and the lid. To check that it’s sealed, the center of the lid should be sucked in and not pop when pushed on. If you’re in a rush, like I usually am, you can place the jars in the fridge and that will cool them off faster. You can attach the labels at this time.

Happy eating. This jam is delicious and useful in lots of recipes. Feel free to mess around with the amount or type of sugar that works best for you. Just realize it could change your outcome.

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