Jingle Jam Recipes
BASIC JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
JINGLE JAMMIN' BARS
Enjoy these delicious jingle jammin' bars made using Gold Medal® all-purpose flour - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Grease bottom and sides of 8- or 9-inch square pan with shortening. Mix all ingredients except preserves in large bowl until crumbly. Press two-thirds of crumbly mixture in pan. Spread with preserves. Sprinkle with remaining crumbly mixture; press lightly.
- Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 20 mg
JINGLE JAM
From the Fort Worth Star-Telegram food section. I don't make jam, but those of who like to this sounds good. They also suggest basting a ham with this, glazing steamed carrots or a roasted pork loan. Or pour over cream cheese and serve with crackers.
Provided by True Texas
Categories Jellies
Time 45m
Yield 5 half-pints
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large stock pot. Bring to a rolling boil. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally until thickened.
- While jam is cooking, sterlized half-pint jars and lids according to manufacturer's directions.
- When jam is ready, ladle into prepared jars, allowing 1/8-inch headspace before sealing. Follow manufactures's directions for processing in a hot-water bath for 5 minutes. Remove carefully and leave jars undisturbed for 12 to 24 hours.
Nutrition Facts : Calories 541.7, Fat 0.3, Sodium 3.8, Carbohydrate 139.6, Fiber 5.6, Sugar 128.8, Protein 0.9
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