CHRISTMAS JAM

By Peggie

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

Ingredients

• 2 packages (20 ounces each) frozen whole strawberries (fresh strawberries may also be substituted)
• 1 pound fresh or frozen cranberries
• 5 pounds sugar
• 2 pouches (3-ounces each) liquid fruit pectin

Preparation

Step 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.
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.
Boil for 1 minute.
Remove the pot from the heat and add the pectin, stirring to mix completely.
Allow the jam to cool for 5 minutes, then skim off the foam on the top.
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.
Process the jars for 10 minutes in a water bath. (Read more how to’s here).
Makes about 14 half-pint jars. Recipe may be halved.