Christmas Jam (Pectin Version) |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
NOTE: This recipe assumes knowledge of proper hot water bath canning techniques. Makes approximately 14 half pints. Ingredients:
2 (20 ounce) packages frozen strawberries or 2 1/2 quarts fresh strawberries, hulled |
1 lb cranberries, fresh or frozen |
5 lbs granulated sugar |
2 (3 ounce) envelopes liquid fruit pectin |
Directions:
1. Using a food processor, grind up the berries until smooth.
2. Place in a large stockpot with sugar and pectin and stir to coat.
3. Bring to a full, rolling boil and keep it boiling for 1 minute (use a timer) stirring the entire time.
4. Remove from heat immediately and let cool 5 minutes (use the timer again).
5. Skim off any foam that has risen to the top.
6. Pour into clean, hot, sterilized canning jars, leaving 1/4 space at the top of each jar.
7. Put on caps and process 15 minutes in a hot water canning bath.
8. Remove from canning bath with sterile canning tongs and let cool upside down overnight, making sure each jar has properly sealed.
|
|