Christmas Jam Recipe

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!

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 112

vegan vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free dairy free pescatarian

1 package (40 ounces) frozen unsweetened strawberrie thawed or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin

Carbohydrate 0.49409168875 g
Cholesterol 0 mg
Fat 0.0052649114375 g
Fiber 0.186296862387684 g
Protein 0.0157947343125 g
Saturated Fat 0.00044549250625 g
Serving Size 1 1 serving (24g)
Sodium 7848.4439792 mg
Sugar 0.307794826362316 g
Trans Fat 0.0018629686625 g
Calories 2 calories

other

Directions Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. 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. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 14 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. Originally published as Christmas Jam in Country Woman July/August 1994, p29

Christmas Jam Recipe

Ingredients

Nutrition facts