Alice's Christmas Jam

Name: Alice's Christmas Jam
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: Many (I get about 18 different sized jars)
Cuisine: Canadian
Ingredients: 2 pkg frozen strawberries; 2 lb cranberries, fresh or frozen; 8 c granulated sugar; 1 1/2 box liquid fruit pectin (3 envelopes)

By Alice C
@Alliebaba

I'm not sure where this recipe originally came from - I have tweaked it over the years and give it to my family and friends each year. It's only 3 months and 5 days til Christmas people!!!!!! Let's get crack'n. I hope you enjoy.

Blue Ribbon Recipe

This lovely jam does take a bit of time, but it's very easy to make. The hardest part is smashing the berries. We love the sweetness of the jam from the strawberries, but then it's slightly tart from the cranberries. The cranberry flavor is very subtle in the jam. You can give this jam as holiday/hostess gifts, use it on a PB&J sandwich, add it to some toast or even pour on top of cream cheese and serve with crackers at a holiday party. Just delicious!

Note: We used roughly two 1 1/2 lb bags (3 lbs total) of frozen sliced strawberries for this recipe. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

32 Comments

Serves:

Many (I get about 18 different sized jars)

Prep:

40 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 pkg

frozen strawberries
2 lb

cranberries, fresh or frozen
8 c

granulated sugar
1 1/2 box

liquid fruit pectin (3 envelopes)
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How to Make Alice's Christmas Jam

Step-by-Step

Place all the berries in a very large pot with the sugar.
Cook long enough for the cranberries to break.
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.
Add the pectin.
Bring it to a full rolling boil and stir continuously for 2 minutes.
Skim off any foam that has come to the top.
Remove from heat and let cool 5 minutes.
Pour into clean, sterilized jars, leaving 1/4" at the top of each jar.
Put on caps and process for 15 minutes in a hot water bath.
Let cool upside down overnight, making sure each jar is closed securely.
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.