Christmas Dried Fruit Jam Recipes
CHRISTMAS JAM
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
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
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
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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- Wash jars, lids, and rings. Fill jars 2/3rds full of water and place in water-bath canner. Fill with water. Put canner on stove over medium-high heat to sterilize jars while you make the jam.
- Place lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set rings to the side, they don't need sterilized.
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