Creating jams this summer

 Lately I have had the canning bug up my butt. saw these and are now on my list to do along with orange creamsicle jam, apple pie jam, carrot cake jam.

 

This pic is of the second recipe

Berry Yule Jam

3 cups fresh cranberries
1 medium seedless orange -- peeled, quartered
10 ounces frozen strawberry slices -- slightly thawed
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 cups sugar
1/2 cup water
3 ounces liquid fruit pectin - (1 pouch)

In a food processor, combine the cranberries and orange quarters; process
until coarsely chopped. Add strawberries, cloves and cinnamon; process
until mixture is finely chopped.

In a heavy large saucepan, combine fruit mixture, sugar and water until
well blended. Stirring constantly over low heat, cook two minutes.
Increase heat to high and bring mixture to a rolling boil. Stir in liquid
pectin. Stirring constantly, bring to a rolling boil again and boil one
minute.

Remove from heat; skim off foam. Pour into jars; adjust 2 piece lids.
Hot water bath for 15 minutes.

This recipe yields about 3 pints of jam.


Another Yuletide Jam

2 ½ quarts fresh strawberries or 40 oz frozen

1 pound cranberries

5 pounds sugar

2 pouches liquid pectin

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. Yield: about 14 half-pints.

1 serving (2 tablespoons) equals 84 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 22 g carbohydrate, trace fiber, trace protein.