Best Christmas Jam Recipes

CHRISTMAS JAM

Steps:

• Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. , Cool for 5 minutes; skim off foam. Carefully ladle hot mixture 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.

CHRISTMAS JAM

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.

ALICE'S CHRISTMAS JAM

Steps:

• 1. Place all the berries in a very large pot with the sugar.
• 2. Cook long enough for the cranberries to break.
• 3. I 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.
• 4. Add the pectin.
• 5. Bring it to a full rolling boil and stir continuously for 2 minutes.
• 6. Skim off any foam that has come to the top.
• 7. Remove from heat and let cool 5 minutes.
• 8. Pour into clean, sterilized jars, leaving 1/4" at the top of each jar.
• 9. Put on caps and process for 15 minutes in a hot water bath.
• 10. Let cool upside down overnight, making sure each jar is closed securely.
• 11. Note: 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.

HOMEMADE CHRISTMAS JAM

Steps:

• In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

JAM-FILLED CHRISTMAS COOKIES

Steps:

• Preheat oven to 350F; line cookie sheets with parchment paper and set aside.
• In a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
• Place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
• Return nut mixture to food processor, along with almond extract and the egg.
• Process until entire mixture is combined; 15 seconds or so.
• Make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
• Fill each hole with a wee bit of jam; I prefer seedless raspberry, but will use strawberry too-- I find the red jams suit the holiday season, but you can use any jam you want.
• Bake in preheated oven for 15 to 18 minutes, or until golden brown.

CHRISTMAS JAM (PECTIN VERSION)

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.

HOMEMADE CHRISTMAS PLUM JAM

Steps:

• Wash the plums thoroughly. Break them in halves and remove stone. Put them in a pot and add sugar, cinnamon and cloves. Stir well and let it stay 5-6 hours.
• After that, put them onto strong fire and boil 4-6 minutes stirring well all the time to prevent burning.
• In the meantime, put glass jars into an oven and heat them to 100°C.
• When cooking is done put the jam into glass jars and close. Leave at least 1 cm space between cover and jam. Keep it in dark and cool place up to 8 months.

CRANBERRY CHRISTMAS JAM

Steps:

• Add the cranberries, apples, water, sugar, and spices to a large Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point.
• Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
• Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
• Process the jars in a water bath canner for 15 minutes. Remove and let cool completely.

CHRISTMAS JAM

Steps:

• In a large saucepan combine cranberries, apples, and water.
• Cook over medium high heat until apples apear translucent and cranberries pop.
• Push through a food mill to remove skins, you will want 3 cups pulp.
• Add the pineapple with juice, lemon juice and sugar.
• Stirring constantly bring to a boil, cooking until thick and clear, around 10 minutes.
• Ladle into clean hot jars.
• Process in a boiling water bath 5 minutes for half pint jars.
• Adjust for altitude.

CHRISTMAS DRIED-FRUIT JAM

Steps:

• Place apples in large pot with water, simmer until soft.
• In a large bowl, add all the chopped & pitted fruit.
• Press soft apples with a potato masher, then spoon into a square of cheesecloth (clipped to a footed colander), suspended over the bowl of fruit.
• Let apples drip over fruit WITHOUT squeezing or forcing--overnight.
• Next morning: add remaining ingredients EXCEPT for nuts to a large sauce-pot, adding soaked fruit.
• Stir, then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes.
• Skim survace, add nuts, boil another five minutes until 200*F (sea level).
• Remove pan from heat; spoon jam into hot jars, add two-part lids; process in boiling water bath for 15 minutes (sea level).
• Label and store in cool, dark cupboard.
• GIFT GIVING: Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts. "How nice of you!".
• USES: As described above OR as a replacement for traditional (with suet) mincemeat.

CHRISTMAS JAM CAKE

Steps:

• Cake:.
• Cream sugar, shortening and soda well.
• Add eggs, one at a time and mix well.
• Add sifted flour and mix well. Add nuts, fruit and jam.
• Bake in 3 layer cake pans or a bundt pan. Bake 1 hour and 20 minutes at 325' or until done.
• Wrap in aluminum foil and put in freezer until Christmas.
• Icing:.
• Put in double boiler and cook until thick. Ice cake.
• Chill in the fridge until the icing hardens.
• Wrap in aluminum foil and put away until ready to serve (up to 1 month refridgerated).

CHRISTMAS MORNING JAM

Steps:

• 1. Heat pineapple (with syrup), reserved cherry syrup, the apricots and water to boiling in Dutch oven, stirring occasionally; reduce heat. Cover and simmer, stirring occasionally, until apricots are tender, about 10 minutes.
• 2. Stir in sugar, curry powder (if used),lemon juice and cherries. Heat to full rolling boil over high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in pectin.
• 3. Stir in sugar, lemon juice and cherries. Heat to full rolling boil over high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in pectin. Makes about 5 half-pints jam

CHRISTMAS FIG JAM WITH CHERRIES

Steps:

• Bring a boiling-water canner, half full with water, to simmer. Enough water to cover the jars by 1-2 inches. Wash jars and screw bands in hot soapy water; rinse with warm water. Or dishwasher and keep hot. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pulse figs, cherries and orange keeping the fruit chunky. Pour fruit into 6- or 8-qt. sauce pot. Add lemon juice, sugars; stir. Add coconut oil or butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add vanilla. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
• Sealed jars can be store up to one year in a cool dark pantry.
• Unsealed store in refrigerator up to 1 month.
• Altitude times:.
• 1,000-3,000 5 minutes.
• 3,001-6,000 10 minutes.
• 6,001-8,000 15 minutes.
• 8,001-10,000 20 minutes.

CHRISTMAS JAM

Steps:

• 1. * Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. * Cool for 5 minutes; skim off foam. Carefully ladle hot mixture 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: about 14 half-pints.
• 2. : 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 84 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 22 g carbohydrate, trace fiber, trace protein.

CHRISTMAS JAM

Steps:

• Position knife blade in food processor bowl; add cranberries. Top with cover; process until cranberries are coarsely chopped. Combine cranberries, strawberries, and sugar in a Dutch oven, bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; add pectin to mixture. Return to a full folling boil; boil 1 minute, stirring constantly. Rewmove from heat, and skim off foam with a metal spoon.
• Quickly pour jam inot hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.

CHRISTMAS JAM RECIPE

Steps:

• Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat.
• Cool for 5 minutes; skim off foam. Carefully ladle hot mixture 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: about 14 half-pints.