Holiday Jam

This recipe is great for Christmas time – it is the perfect colour and has a great flavour! This recipe calls for fresh cranberries, which are harvested in the fall season. Cranberries can be frozen nicely and stored in the freezer for up to one year.

Ingredients:

340 ¼ g pack of fresh cranberries
2 283 ½ g pack of frozen strawberries (thawed)
946.36 ml of sugar
1 85 1/16 g package of liquid pectin

You will also need a food processor

To prepare:

Place cranberries into your food processor and process the cranberries until they are coarsely chopped. Next, put the chopped cranberries, strawberries, and sugar in a sauce pan and bring to a boil. Boil for one minute, stir constantly. Remove the mixture from the heat and then add the liquid pectin. Return the mixture to the heat and bring to a full boil; boil for one minute and stir constantly. Remove the mixture from the heat and skim off all foam with using a metal spoon.

Pour the hot jam mixture into your hot sterilised jars at once. Leave a one quarter inch of space at the top of your jar and seal the jars using your desired canning method. Store your jam in a cool, dark, dry place until ready for use. Be sure to refrigerate once opening. As long as your jars have been sealed properly they will keep for up to one year. Once you have opened and refrigerated your jam you will want to use it within one month.

Enjoy!!