In my family we eat lots of bread, maybe because I enjoy making bread. Bread is good and all, but it’s the jam on top that really makes it irresistible. You know that I am a very seasonal food eater. I had been wanting to make a Holiday Jam for awhile. This one happens to be my favorite variation! I can really taste the orange zest shining through and I LOVE it!
This jam is so pretty during the Holidays too!
I chopped my berries in the food processor. I like to leave them in little pieces, not pureed. I also added the zest from one orange.
Add lemon juice and give it a stir.
Since my baby was home I had him gradually add the pectin. I always use MCP when I am making freezer jam. Stir it until it is all incorporated.
Stir the jam every 5 minutes for 30 minutes.
Add corn syrup and stir again. This helps to prevent the sugar from crystallizing when you freeze it.
I also had my baby gradually, or not so gradually, add the sugar (which was measured in a separate bowl) to the fruit.
Stir. Stir. Stir. Until the sugar is all dissolved and mixed in with the fruit.
I think I might have just had a great idea, although this idea is not tested. Next time I am going to try mixing the sugar into the jam with my Kitchen Aid. Hey, my arm gets tired from all that stirring!
Pour into jars. Let sit at room temperature for 24 hours. Then freeze.
Homemade jam is simple to make and tastes far better than store bought jams. This would be a great gift to take to the host of your Thanksgiving Dinner or Christmas Dinner! It’s different. And good. Chances are nobody else will bring it either. Your whole family will love it!
- 1 cup strawberries
- 1 cup raspberries
- 1/2 cup cherries
- 1/2 cup cranberries
- 2 Tablespoons orange zest
- 1/4 cup lemon juice
- 1 2 ounce Box MCP Freezer Pectin
- 1 cup corn syrup
- 4 1/2 cup sugar
- Mash berries or use processor to finely chop. Measure prepared fruit.
- Stir in lemon juice.
- Gradually add pectin and mix thoroughly. Set aside for 30 minutes stirring every 5 minutes.
- Stir in corn syrup and stir well.
- Measure sugar. Gradually add sugar and stir constantly until sugar is dissolved and no longer grainy.
- Ladle into clean jars.
- Let stand at room temperature for 24 hours. Refrigerate for immediate use or freeze for up to 6 months.
- Any combination of berries will work in this recipe. Be sure to use a total of 3 cups of fruit.
- Berries should be chopped, but not pureed.
- Freeze jam for up to 3 months, or refrigerate for up to 3 weeks in airtight containers. Leave an inch of extra space at the top of freezer containers to allow for expansion.