Christmas Jam (Pectin Version)

READY IN: 50mins
Recipe by HeatherFeather

posted by request - I haven't tried this one yet. Adapted from Taste of Home magazine. NOTE: This recipe assumes knowledge of proper hot water bath canning techniques. Makes approximately 14 half pints.

Top Review by Calee

Outstanding recipe for strawberry/cranberry jam. I make this every year. Love the stuff. I used fresh strawberries, pureed them in the food processor, measured 4 1/2 cups of strawberry puree, 1 pound bag of frozen cranberries(thawed) and used 2 packages of powdered fruit pectin.(57g pkgs) I added the pectin after the fruit had come to a boil. I used 12 cups of sugar. Its best to use a very large pot so there is room for expansion. A full rolling boil is one that can't be stirred down. Thanks Heather for sharing this recipe.

Ingredients Nutrition

Directions

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

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