Christmas Jam Recipe

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A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas!—Marilyn Reineman, Stocton, California

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Christmas Jam Recipe

Prep: 40 min. Process: 5 min./batch

Yield: 96 Servings

40 5 45

Ingredients

3 packages (12 ounces each) frozen pitted dark sweet cherries, thawed and coarsely chopped
2 cans (8 ounces each) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
1 package (12 ounces) frozen unsweetened raspberries, thawed
9 cups sugar
1/4 cup lemon juice
1/4 cup orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin

Directions

In a Dutch oven, combine the 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. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 12 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 2 tablespoons equals 85 calories, trace fat (trace saturated fat), trace cholesterol, trace sodium, 22 g carbohydrate, trace fiber, trace protein.

Originally published as Christmas Jam in Taste of Home Christmas Annual Annual 2010, p122