Christmas Jam
I have a passion for cooking, and it's probably my grandmother I can thank for it. She was a marvelous cook who could really stretch a food dollar.
All the same, I've had my share of trial and error over the years. Shortly after we were married, my husband and I were invited to a family picnic. I made the prettiest potato salad you'd ever hope to seen. There was only one problem with that dish I was so proud of—I hadn't cooked the potatoes!
SERVINGS
|
112
|
CATEGORY
|
Condiment
|
METHOD
|
Water Bath
|
PREP |
25 min. |
COOK
|
15 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 2 packages (20 ounces each) frozen whole strawberries or 2-1/2 quarts fresh strawberries
- 1 pound fresh or frozen cranberries
- 5 pounds sugar
- 2 pouches (3 ounces each) liquid fruit pectin
DIRECTIONS
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 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. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: about 14 half-pints.