Alice's Christmas Jam
By
Alice C
@Alliebaba
14
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.
Rating:
★★★★★ 1 vote
Comments:
Serves:
Many (I get about 18 different sized jars)
Prep:
40 Min
Cook:
15 Min
Method:
Stove Top
Blue Ribbon Recipe
Notes from the Test Kitchen:
This lovely jam does take a bit of time, but it's very easy to make. The hardest part is smashing the berries. I love the sweetness of the jam from the strawberries, but then it's slightly tart from the cranberries. The cranberry flavor if 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.
This lovely jam does take a bit of time, but it's very easy to make. The hardest part is smashing the berries. I love the sweetness of the jam from the strawberries, but then it's slightly tart from the cranberries. The cranberry flavor if 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.
Ingredients
- 2 pkg
- frozen strawberries
- 2 lb
- cranberries, fresh or frozen
- 8 c
- granulated sugar
- 1 1/2 box
- liquid fruit pectin (3 envelopes)
How to Make Alice's Christmas Jam
- 1Place all the berries in a very large pot with the sugar.
- 2Cook long enough for the cranberries to break.
- 3I 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.
- 4Add the pectin.
- 5Bring it to a full rolling boil and stir continuously for 2 minutes.
- 6Skim off any foam that has come to the top.
- 7Remove from heat and let cool 5 minutes.
- 8Pour into clean, sterilized jars, leaving 1/4" at the top of each jar.
- 9Put on caps and process for 15 minutes in a hot water bath.
- 10Let cool upside down overnight, making sure each jar is closed securely.
- 11Note: 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.
