Christmas Jam Recipes

CHRISTMAS JAM

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.

SPICED CHRISTMAS JAM

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.

HOMEMADE CHRISTMAS JAM

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.

SPARKLING HOLIDAY JAM

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.

JAM JAM COOKIES

Steps:

• In a medium bowl, cream together the butter and brown sugar. Beat in the eggs, corn syrup and lemon zest. In another bowl sift or whisk together the flour, baking soda, baking powder and salt. Add the wet ingredients to the dry and stir together until combined. Refrigerate until ready to use. Roll out the dough on a well floured surface fairly thin and cut out rounds with a cookie cutter. Place on an ungreased baking sheet and bake at 375℉ (190℃) F for 8 minutes. Transfer to a wire rack to cool. Once the cookie are cool, place a teaspoon of your favorite jam or jelly onto the bottom of one of the cookies and top with another one.

CHRISTMAS JAM

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.

ALICE'S CHRISTMAS JAM

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.