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Add sugar and pectin. Add the sugar and pectin all at once, return the mixture to a full rolling boil, and boil hard for 1 minute, stirring constantly. Skim foam. Remove from heat and skim off any foam with a metal spoon. Fill the jars. Ladle hot jam into the prepared jars, leaving a 1/4-inch headspace.
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Bring the water to a boil, cover the canning pot, and boil for 10 minutes. Once done, remove the jars from the water and transfer to a heat-proof surface. Allow jam to cool and set, undisturbed, for 12 hours. Wipe jars and label them accordingly. Store jam in a cool, dark cabinet.
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Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended. Cook for 2 minutes over low heat, stirring constantly. Increase heat to high and bring mixture to a full, rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil for one minute.
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Step 2 - Pour the mixture into a large pot or dutch oven. Stir in the sugar and spices - orange zest, cinnamon, cloves, all spice and granulated sugar. Step 3 - Bring to a full rolling boil boil for 1 minute and stir. Remove the pot from the heat and stir in the liquid fruit pectin.
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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 the water to gentle boil. Process spiced Christmas jam 10 minutes. One recipe makes {12} 8oz jars. Remove jars and place on a towel to cool. After 24 hours check the seals.
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How to Make Christmas Jam: Step 1 - Crush the Fruit - Place the fresh strawberries and fresh cranberries in a food processor. Then pulse the ingredients into large pieces but do not puree. Step 2 - Pour into Pan - Pour the mixture into a large pan or dutch oven. Step 3 - Mix in Seasoning - Stir in the orange zest, cinnamon, cloves.
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Boil for 1 minute. Remove the pot from the heat and add the pectin, stirring to mix completely. Allow the jam to cool for 5 minutes, then skim off the foam on the top. Ladle the hot jam mixture into sterile half-pint jars, leaving ยผ-inch headspace. Wipe jar rims clean, cover with hot lids and screw on the jar bands.
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Wash jars, lids, and rings. Fill jars 2/3rds full of water and place in water-bath canner. Fill with water. Put canner on stove over medium-high heat to sterilize jars while you make the jam. Place lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam.
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Prepare your jam according to your recipe. Sterilize your jars, lids, and bands in boiling water for 10 minutes. Fill the hot, sterilized jars with the hot jam, leaving a ยผ-inch of headspace. Wipe the jar rims clean, place the lids on, and screw on the bands until they are fingertip tight.
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Remove from the heat. Let the mixture cool off for 5 minutes and remove the foamy and bubbly layer. Remove the pot from the heat and let the mixture cool for 5 minutes. Carefully pour the jam into half-pint jars but make sure to leave 1/4 inch of space. Remove the remaining air bubbles from the jam.
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Turn the heat down to medium and continue boiling for 15 minutes or until it has reduced by 1/4. Remove from the heat add in the lemon juice and stir. You can use pectin if you want to make an extra thick jam. All the jam to cool for 5 minutes then skim the foam off the top.
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Next, carefully fill the jars with the hot jam, leaving about a quarter inch of space at the top. This space, known as 'headspace', allows your jam to expand during processing without breaking the jar. Then, screw on the lids and process the jars in a boiling water bath for 10 minutes.
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Pulse until finely chopped, do not puree the mixture. Transfer the mixture to a medium saucepan and cook for a few minutes over medium-low heat, stirring constantly. Add the calcium water and mix well. Measure 1 cup of sugar into a bowl and mix in the Pomona pectin powder, stirring well to combine.
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Combine the fruit, orange zest, cinnamon, cloves, allspice and sugar in a large Dutch oven. Boil for 1 minute. Stir in the pectin, then boil for exactly 1 more minute. Cool for 5 minutes, skim off the foam, and ladle into sterilized jars. Secure the lids. Process the jars in a boiling-water bath for 10 minutes.
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Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture.
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Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
