 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 40 |
|
This cranberry jam is one I make at Christmas for family and friends. I especially like serving it for brunch, along with muffins or toast and fruit. Ingredients:
2 cups fresh or frozen cranberries |
1 medium orange, peeled and broken into sections |
1 carton (16 ounces) frozen sliced strawberries, thawed |
3 cups sugar |
1 pouch (3 ounces) liquid fruit pectin |
Directions:
1. In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
2. Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle 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: 5 half-pints.
|
|