Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Berry Christmas Jam
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- #53475
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
3 cups fresh cranberries
1 medium seedless orange, peeled and quartered
1 package (10 ounce size) frozen sliced strawberries, slightly thawed
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 cups sugar
1/2 cup water
1 package (3 ounce size) liquid fruit pectin
directions
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 heat resistant jars with lids.
added by
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nutrition data
40 calories, 0 grams fat, 10 grams carbohydrates, 0 grams protein per 1 tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
December 20, 2018
This jam is awesome. I make it every year, and every year people love it.
February 14, 2011
This recipe was amazing, I made it to give as Christmas gifts and everyone absolutely loved it. It was not only easy but tasted wonderful, i will use it all year!!
December 18, 2010
I thought it was delicioius, but I do not know whether or not to keep the jam refrigerated, after opening. Can someone tell me this? Thanks