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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!
This recipe is:
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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 1 serving (2 tablespoons) equals 84 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 22 g carbohydrate, trace fiber, trace protein.
Originally published as Christmas Jam in Country Woman July/August 1994, p29
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Reviewed on Dec. 31, 2011 by apple3891
Awesome recipe; I did one batch with 4 lbs of sugar instead of 5 and it turned our better and set up nicely! Thanks for sharing!
Amazing! Wonderful deep red color and grat flavor; I did one batch with 4 lbs of sugar instead of 5 and we actually liked the flavor better and it set up very well! Definitely will make again!
Reviewed on Dec. 27, 2011 by Sarendipity
I made this jam this year to put in breakfast gift baskets for family. It is awsome. I did however add the juice of 2 lemons which is a little extra pectin and gives a little punch to the flavor. It had rave reviews. I also do not process as stated by eberacke because of loss of consistency
Reviewed on Jul. 31, 2011 by eberacke
I make this jam every December as a gift for co-workers. The color is deep red and there are always rave reviews for the flavor. Because I do not want lose the consistency of this jam, I do not process. Be certain to use VERY hot, jars, lids and seals and make sure each lid "pops".
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