Happy Thanksgiving week…it’s hard to believe just how fast this year has flown by. I finally got my Christmas tree up and wrapped up the few gifts I have to put under it. Zaylee and I were very happy with our pick of a white tree and blue lights, it’s just beautiful to us. I’ve been putting off making my Christmas Jam but decided to fix it so I can get a few jars off in the mail next week for out of town family. It’s been a few years since I’ve fixed this and I had cranberries in the freezer and the rest of the ingredients were on hand so I just fixed it up. It’s not only really pretty in the jars it’s delicious too. The flavors of the fruits blend so well together. It’s got a hint of tartness but not overpowering, I saved a small bowl of it for us and can’t wait to have some on a hot buttered biscuit in a bit.
Every year, as far back as I can remember, Nannie Polly put up jams, jellies and preserves to give as gifts for Christmas. She would buy these little paper doilies to put over the lid before screwing the band on the jars and it was so pretty with a red ribbon tied around the jars. She would sit them on the dry sink in the corner of the kitchen so she wouldn’t forget where she put them. She always had extra for those that would pop in for a visit and bring them something they had preserved from their Summer/Fall harvests. There were no black Friday sales or shopping the day after Thanksgiving for that matter, homemade gifts were all ready to be shared with family and friends. I’m hoping our family and friends will appreciate our homemade goodies this year that they will be receiving as it was something Nannie passed down to me that I hope to continue to pass down for generations to come.
Christmas Jam (makes 3 pints)
- 12 oz. pkg. fresh or frozen cranberries
- 10 oz. pkg. frozen strawberries
- 1 orange, peeled, skinned & sectioned
- 1 apple, peeled and chopped
- 4 C. sugar
- 1/2 C. water
- 1/4 tsp. allspice
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cinnamon
- 2 oz. pkg. fruit pectin
- 1/2 T. butter
In a large pot add all the fruit along with the sugar and water. Bring up to a boil, stirring often, and cook till fruit is tender…about 6 minutes. Use and immersion blender to break down the fruit (you could also use a blender or food processor and then return it to the pot). Once the fruit is broken down stir in the spices, fruit pectin and butter. Bring back up to a rolling boil and cook for 2 minutes. Remove from the heat and ladle the jam into sterilized jars and seal with clean lids and bands. Place the jars in a water bath canner for 10 minutes. Remove and allow to cool, the lids should pop indicating they have sealed. Store in a cool dark place up to one year. (Note) if you plan on eating this within a couple weeks, you do not need to use a water bath. Just place the jar in the fridge.