Alice's Christmas Jam
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 18
- 2 pkg frozen strawberries
- 2 lb cranberries fresh or frozen
- 8 c granulated sugar
- 1 1/2 box liquid fruit pectin (3 envelopes)
- Carbohydrate 8.35669657111111 g
- Cholesterol 39.8666666666667 mg
- Fat 15.1918522312222 g
- Fiber 2.31836095415784 g
- Protein 1.78355669366667 g
- Saturated Fat 8.82757724007778 g
- Serving Size 1 1 different sized jars) (127g)
- Sodium 62.3413163777778 mg
- Sugar 6.03833561695327 g
- Trans Fat 1.79801694335556 g
- Calories 171 calories
1. Place all the berries in a very large pot with the sugar. 2. Cook long enough for the cranberries to break. 3. I use a potato masher at this point and mush up all the fruit as the frozen strawberry pieces can be quite large. There will be a lot of foam, most of it will settle down but if there is a lot, I start skimming it off just before adding the pectin. 4. Add the pectin. 5. Bring it to a full rolling boil and stir continuously for 2 minutes. 6. Skim off any foam that has come to the top. 7. Remove from heat and let cool 5 minutes. 8. Pour into clean, sterilized jars, leaving 1/4" at the top of each jar. 9. Put on caps and process for 15 minutes in a hot water bath. 10. Let cool upside down overnight, making sure each jar is closed securely. 11. Note: If you do not have a pot large enough to hold all the berries (the pot needs lots of space when those berries start bubbling), halve the recipe and use 2 pouches liquid pectin.
