Christmas Jam Pectin Version Recipes

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
• Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.

Steps:

• Combine cranberries and sections of seeded orange in a food processor.
• Pulse until coarsely chopped.
• Add strawberries, zest, cloves and cinnamon.
• Continue processing until finely chopped, but not pureed.
• Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended.
• Cook for 2 minutes over low heat, stirring constantly.
• Increase heat to high and bring mixture to a full, rolling boil.
• Stir in liquid pectin.
• Stirring constantly, bring to a rolling boil again and boil for one minute.
• Remove from heat and skim off foam.
• Immediately pour into 6 hot, sterilized half-pint jars.
• Carefully wipe clean rims of jars with a damp cloth.
• Place lids on jars and screw on bands just until snug.
• Process in boiling water bath for 10 minutes.
• Remove from water bath and cool away from drafts until jars seal.

Steps:

• Using a food processor, grind up the berries until smooth.
• Place in a large stockpot with sugar and pectin and stir to coat.
• Bring to a full, rolling boil and keep it boiling for 1 minute (use a timer) stirring the entire time.
• Remove from heat immediately and let cool 5 minutes (use the timer again).
• Skim off any foam that has risen to the top.
• Pour into clean, hot, sterilized canning jars, leaving 1/4" space at the top of each jar.
• Put on caps and process 15 minutes in a hot water canning bath.
• Remove from canning bath with sterile canning tongs and let cool upside down overnight, making sure each jar has properly sealed.