Spiced Christmas Jam

 Ingredients:

40 ounces frozen unsweetened strawberries or 2 1/2 quarts fresh strawberries, hulled

1 pound fresh or frozen cranberries

5 pounds sugar (no that is not a typo, 5lbs)

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

2 (3 ounce) packets of liquid pectin (I use Ball liquid pectin)

Directions:

1. Fill a boiling water canner about 2/3rds full with water and bring it to a boil.

2. Pulse strawberries and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pan.  Add sugar and spices and stir.  Bring to a full roiling boil; boil for 1 minute, stir.

3. Remove from the heat; stir in the liquid pectin and return to a full rolling boil.  Boil for 1 minute, stirring constantly.  Remove from heat.

4.  Skim off any foam with a spoon.

5.  Ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops.  Wipe the jar rims and threads clean if needed.  Cover with 2-piece lids. Screw bands finger tight. Place jars on elevated rack in canner and then lower the rack into canner.  Make sure the water is covering the jars by about 2 inches.  Place the lid on the pot and bring water to a gentle boil.  Process Jam 10 minutes. 

6.  Remove jars and place on a towel to cool.  After 24 hours check the seals.  If the lid springs back, jam is not sealed and refrigeration is necessary.

One recipe makes 12 - 8 ounce jars.