Holiday Cranberry Jam Recipe
Meet the Cook: This jam's one I make at Christmas for family and friends. Their comment is usually "good...and different". I especially like serving it for brunch, along with muffins or some toasted fruit. My husband and I live on what was once his grandparents' farm. We grow grain and raise cattle, and our garden produces vegetables and fruit to preserve. Our children are 24, 21, and 17. -Sandee Berg, Fort Saskatchewan, Alberta
This recipe is:
Contest Winning
Quick
40 Servings
Prep: 20 min.
Process: 10 min.
Ingredients
2 cups fresh or frozen cranberries
1 medium orange, peeled and broken into sections
1 carton (16 ounces) frozen sliced strawberries, thawed
3 cups sugar
1 pouch (3 ounces) liquid fruit pectin
Directions
In a food grinder or food processor, coarsely grind cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 5 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts: 1 serving (2 tablespoons) equals 66 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 17 g carbohydrate, 1 g fiber, trace protein.
Holiday Cranberry Jam published in Country Woman September/October 1992, p33
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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