This year, I decided that my gift to myself would be a hobby -- something other than schoolwork and that was purely selfish. I have long admired the blogs of home cooks who manage to work, take care of families, keep a decent home, and share all of this with the world through writing. I don't know how they do it all. Despite my lack of technical expertise, I'm going to give it a try. Welcome to my new hobby.
I love jam, and most importantly, I love the art and science of making it. This year, neighbors and friends will receive the gift of Strawberry-Cranberry-Orange jam. The flavor combination is sweet, yet sassy, and the orange juice seems to brighten everything on the taste buds. No need for fresh berries -- whole frozen ones worked beautifully.
Strawberry-Cranberry-Orange Jam
INGREDIENTS
5 cups of strawberries, macerated (measure after crushing)
2 cups of chopped cranberries (just less than a 12-oz bag)
Zest and juice of 1 orange
7 cups sugar
1 package of pectin
1 tsp. margarine
DIRECTIONS
*Note: this recipe assumes a familiarity with canning procedures.
Combine strawberries, cranberries, zest, juice, and margarine in a large pan. Add pectin slowly as you stir. Cook over medium heat until boiling.
Meanwhile, measure sugar and place in one large bowl. I like to use a mixing bowl with a handle and spout for easy pouring. Pour slowly into the fruit mixture, stirring as you pour. Cook until it returns to a boil. Remove from heat and skim off any foam.
Pour fruit mixture into washed and prepared jars. Leave a half-inch of headspace. Place lids and rims on jars and tighten just to the point of resistance. Process in a boiling water bath for 5 minutes. Allow jars to rest for 24 hours.
Makes 9 (8 oz) jars.
Modified version of “Sparkling Holiday Jam,” available at www.allrecipes.com
INGREDIENTS
5 cups of strawberries, macerated (measure after crushing)
2 cups of chopped cranberries (just less than a 12-oz bag)
Zest and juice of 1 orange
7 cups sugar
1 package of pectin
1 tsp. margarine
DIRECTIONS
*Note: this recipe assumes a familiarity with canning procedures.
Combine strawberries, cranberries, zest, juice, and margarine in a large pan. Add pectin slowly as you stir. Cook over medium heat until boiling.
Meanwhile, measure sugar and place in one large bowl. I like to use a mixing bowl with a handle and spout for easy pouring. Pour slowly into the fruit mixture, stirring as you pour. Cook until it returns to a boil. Remove from heat and skim off any foam.
Pour fruit mixture into washed and prepared jars. Leave a half-inch of headspace. Place lids and rims on jars and tighten just to the point of resistance. Process in a boiling water bath for 5 minutes. Allow jars to rest for 24 hours.
Makes 9 (8 oz) jars.
Modified version of “Sparkling Holiday Jam,” available at www.allrecipes.com
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