Christmas Dried Fruit Jam Recipes

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CHRISTMAS JAM



Christmas Jam image

I have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. -Jo Talvacchia, Lanoka Harbor, New Jersey

Provided by Taste of Home

Time 35m

Yield about 14 half-pints.

Number Of Ingredients 4

1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries, thawed
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin

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.

Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

CHRISTMAS DRIED-FRUIT JAM



Christmas Dried-Fruit Jam image

Use as mincemeat (without suet!) or serve at breakfast with your favorite scones, English muffins or just toast. Use for a surprise between two slices of baked French toast, spoon over puffy pancakes. Frances Bissell *Preserving Nature's Bounty* gets the credit for developing this recipe.

Provided by Debber

Categories     Pie

Time 1h15m

Yield 12 half-pint jars, 16 serving(s)

Number Of Ingredients 18

3 lbs tart apples, cored wedges
6 cups water
1 1/2 cups dried figs, chopped
1 1/2 cups dried apricots, chopped
1 1/2 cups dried pears, chopped
1 cup dried dates, pitted, chopped
1 cup dried prune, pitted, chopped
1/4 cup candied lemon peel
1/4 cup candied orange peel
1/4 cup candied cherry
1 orange, juice and zest of, finely grated
1 lemon, juice and zest of, finely grated
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed (crushed)
4 cups sugar
1/2 cup walnut pieces
1/2 cup slivered almonds

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.

Nutrition Facts : Calories 454.2, Fat 4.7, SaturatedFat 0.4, Sodium 7.1, Carbohydrate 108.3, Fiber 8.4, Sugar 94, Protein 3.4

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