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.
