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. —Jo Talvacchia, Lanoka Harbor, New Jersey
Ingredients
- 1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
- 1 pound fresh or frozen cranberries, thawed
- 5 pounds sugar
- 2 pouches (3 ounces each) liquid fruit pectin
Reviews
Another use for fresh Cranberries!!! I love this jam! This would make cute gifts for the holidays. A perfect blend of sweet and tart. This is a keeper! I used this for a quick treat with coffee - baking some refrigerated biscuits. Delicious!
This is a wonderful jam and I make it during the year, not just at Christmas. I freeze bags of fresh cranberries so I can make it anytime.
Made this as Christmas gifts. Turned out perfect and tastes delicious!
To "Nancy" who reviewed this recipe on Nov 14, 2016 - Sorry to hear that u ruined ur mixer by trying to grind FROZEN cranberries, however the recipe clearly states "1 pound fresh or frozen cranberries, THAWED!!!"
I just ruined my kitchen ade mixer because of this recipe! Don't try the frozen cranberries through the grinder! I'm not happy!
Definitely a five star recipe. Love love love the taste of this jam especially on Crackers with Mascarpone cheese. So delicious. Thank you!
I make this every Christmas since the recipe appeared in the magazine as a winner. It's also great as an icecream topping, so I'm told. My friends and family absolutely love it. Thanks.
I felt I had to mention something about how some people were saying they didn't can this, just got the jars hot and put the lids on. The purpose of canning would be to kill mold spores or other bad things, and also to expel the air so a vacuum is created. If something was just put in hot jars with a lid put on, it might seal but there is still air in the jar and bad stuff could grow in there. If you don't want to can it for whatever reason, you could freeze it or keep it in the fridge, but it's risky to just leave it on the shelf without properly canning it.
I really wanted to make this recipe as directed, but could not find any cranberries as they were not in season, but I had a bunch of strawberries that had to be used. Thus, I substituted blueberries for the cranberries. Cut back the sugar to 4 lbs, added 1 tsp lemon juice and 1 tsp orange flavoring. The results were outstanding. I look forward to making this recipe when I can find cranberries.
This is probably my most favorite of all my jam recipes. Deliciously sweet and tart. I freeze cranberries when they are in stores during the holidays and then make this jam when strawberries are in season.