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Christmas Jam - A Family Feast

Christmas Jam

If you are planning to can this jam, have your sterilized jars, rims, bands and canning tools ready and sterilized ahead of time.

Yield: 14 half-pint jars 1x
Prep: 5 minsCook: 10 minsTotal: 15 minutes
Scale:

Ingredients

  • 2 packages (20 ounces each) frozen whole strawberries (fresh strawberries may also be substituted)
  • 1 pound fresh or frozen cranberries
  • 5 pounds sugar (This is not a typo – 5 pounds is the correct amount. Some readers have told us that they successfully used less sugar when making this jam.)
  • 2 pouches (3-ounces each) liquid fruit pectin

Instructions

  1. In a food processor, pulse the strawberries and cranberries – you can process them to a finely chopped texture for a completely smooth jam, or leave some fruit partially chopped for a chunkier jam.
  2. Pour the processed fruit into a large heavy-bottomed pot. Add sugar and over medium high heat, bring the fruit and sugar mixture to a full rolling boil.
  3. Boil for 1 minute.
  4. Remove the pot from the heat and add the pectin, stirring to mix completely.
  5. Allow the jam to cool for 5 minutes, then skim off the foam on the top.
  6. Ladle the hot jam mixture into sterile half-pint jars, leaving ¼-inch headspace. Wipe jar rims clean, cover with hot lids and screw on the jar bands.
  7. Process the jars for 10 minutes in a water bath. (Read more how to’s here).
  8. Makes about 14 half-pint jars. Recipe may be halved.

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© Author: A Family Feast
Cuisine: American Method: boil, canning