Ingredients
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2
-
1
-
5
-
2
-
-
-
-
-
-
-
-
-
-
-
Directions
Christmas Jam (Pectin Version), posted by request – I haven’t tried this one yet Adapted from Taste of Home magazine NOTE: This recipe assumes knowledge of proper hot water bath canning techniques Makes approximately 14 half pints , Has anyone tried adding orange to this?, Santa, I got a little somethin’ for you in advance Speaking of which, call me please and let’s talk about my 2017 wish list
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Steps
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1
Done
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Using a Food Processor, Grind Up the Berries Until Smooth. |
|
2
Done
|
Place in a Large Stockpot With Sugar and Pectin and Stir to Coat. |
|
3
Done
|
Bring to a Full, Rolling Boil and Keep It Boiling For 1 Minute (use a Timer) Stirring the Entire Time. |
|
4
Done
|
Remove from Heat Immediately and Let Cool 5 Minutes (use the Timer Again). |
|
5
Done
|
Skim Off Any Foam That Has Risen to the Top. |
|
6
Done
|
Pour Into Clean, Hot, Sterilized Canning Jars, Leaving 1/4" Space at the Top of Each Jar. |
|
7
Done
|
Put on Caps and Process 15 Minutes in a Hot Water Canning Bath. |
|
8
Done
|
Remove from Canning Bath With Sterile Canning Tongs and Let Cool Upside Down Overnight, Making Sure Each Jar Has Properly Sealed. |
