Christmas Jam: The Best Christmas Jam Recipe from Cook'n

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	Christmas Jam

Serves: 224

Print this Recipe

Yield: about 14 half-pints

Jo Talvacchia, Lanoka Harbor, New Jersey

   2 (20-ounce) packages whole frozen strawberries or 2-1/2 quarts fresh strawberries
   1 pound fresh or frozen cranberries
   5 pounds sugar
   2 (3-ounce) pouches liquid fruit pectin

Grind strawberries and cranberries in a food processor or grinder; place in a large kettle. Add sugar. Bring to a full rolling boil; boil for 1 minute. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool for 5 minutes; skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

© Copyright Reiman Publications, 1993-1997

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