Sunday, December 4, 2016

Christmas Jam

So I just realized that I never put my jam recipe on my blog!!  I've been making this jam for a long time - at least 26 years since I started making it when I lived in our old house and I've been living in this house for 25 years now.  It's a GREAT gift to make for family and friends and it's become a very much waited for gift for everyone.  I've also gotten not-so-subtle hints for second or third jars as well.  It was so nerve wracking the first time I did it but now it's really not a big deal.  I get the kitchen nice and clean before I do it and make sure I don't have any big distractions so I can keep an eye on it.  SO, without further ado......

Christmas Jam

40 oz. frozen whole strawberries or 2 1/2 quarts of fresh strawberries
1 lb. fresh or frozen cranberries
5 lbs. sugar
2 pouches (3 oz. each) liquid fruit pectin

Grind strawberries and cranberries in a food processor or grinder; place in a large kettle.  Add sugar.  Bring to a full rolling boil; boil for one minute.  Remove from the heat; add pectin.  Cool 5 minutes, skim off foam.  Pour hot into hot jars, leaving 1/4" headspace.  Wipe edges and adjust caps.  Process for 15 minutes in a boiling water bath.

Cranberries go in the pot
Add strawberries

Add LOTS of sugar

Cook over high heat, stirring occasionally and bring the pot to a boil

Meanwhile, in the large canning pot, cover jars with water and bring to a boil.

Bring to a full rolling boil - a boil that will hold even when stirred.

This is as I'm skimming the foam - you can still see it around the sides and in bits in the middle. 
Filling the jars.  A funnel really helps with this step.

Wipe the jar rims to make sure they are clean.

The jars capped and ready to go into the boiling water bath.

Bring the water to a boil and then boil for 15 minutes.

Remove from canner and place on towels to cool.  You will hear the jars "pop" as they seal.  If a jar doesn't seal, store in the refrigerator, otherwise it is good for a good long while on the shelf!  

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