We Be Jammin'... Christmas Jam X3

Christmas Jam with 

Cherries, Pineapple, and Raspberries 

Found on tasteofhome

Makes 12 half pints 

3 packages (12 ounces each) frozen pitted dark sweet cherries, thawed and coarsely chopped 

2 cans (8 ounces each) unsweetened crushed pineapple, drained 

1 package (12 ounces) frozen unsweetened raspberries, thawed 

9 cups sugar 

1/4 cup lemon juice 

1/4 cup orange juice 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/4 teaspoon butter 

2 pouches (3 ounces each) liquid fruit pectin 

In a Dutch oven or large pot, 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. Process for 5 minutes in a boiling water bath canner.

Christmas Jam with 

Cranberries, Strawberries, and Oranges 

Found on tasteofhome

Ingredients: 

Yield: 6 half pints 

3 cups cranberries 

1 orange, peeled and seeded 

2 teaspoons orange zest (from above orange) 

1 (10 ounce) package frozen sliced strawberries, slightly thawed 

1/4 teaspoon ground cloves 

1/4 teaspoon ground cinnamon 

4 cups sugar 

1/2 cup water 

1 (3 ounce) packet liquid fruit pectin 

Directions: 

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. (I left mine a bit chunkier) 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 leaving 1/4 inch headspace. 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. 

NOTE: The color of the jam depends greatly on how fine or coarse you chop the ingredients for the jam. The finer the darker the color is.

Christmas Jam 

submitted by Theresa Bolle Lemke 

Makes: 6 half pints 

3 cups cranberries 

1 orange,peeled and seeded 

2 teaspoons orange zest (from above orange) 

1 (10 ounce) package frozen sliced strawberries, slightly thawed 

1/4 teaspoon ground cloves 

1/4 teaspoon ground cinnamon 

4 cups sugar 

1/2 cup water 

1 (3 ounce) packet liquid fruit pectin 

Directions: 

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. 9 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 leaving 1/4 inch headspace. 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.