Amish Christmas Jam Recipes

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.