So I know it is only March and Christmas is the last thing on our minds (actually I love Christmas and it’s always on my mind), but I have a lot of strawberries that I bought from the FFA. Not only am I supporting my local FFA but I am supporting my canning habit. My favorite jam is Christmas Jam. It’s a mix of strawberries and cranberries….sweet with a little tart. The color is absolutely beautiful…a beautiful deep red. It screams Christmas!
So even though we are fresh out of the Christmas season and far from the next Christmas, this jam is well worth making, especially considering that strawberries are coming into season. Better yet, you can make enough to put away for this years Christmas gifts! If you happen to stumble upon this recipe after strawberry season, you can use frozen strawberries (I actually use frozen cranberries in this recipe too).
Now on with the recipe…
Christmas Jam (Strawberry Cranberry Jam)
3 pounds of strawberries
1 pound of cranberries
5 cups of sugar
6 ounces of fruit pectin
Prepare canner, jars and lids. https://nchfp.uga.edu/how/can_home.html
Wash strawberries and cranberries (if using fresh). Be sure to hull your fresh strawberries.
Pulse the strawberries and cranberries in a food processor. Pulse to your preference, whether you want a smoother texture or a chunkier texture.
Pour the processed fruit into a heavy bottomed pot. Add the sugar and bring to a full roaring boil over medium high heat.
Boil for one minute.
Remove the pot from heat and stir in pectin until mixed completely.
Cool jam for 5 minutes and then skim off foam.
Ladle jam into prepared half pint jars leaving a 1/4 inch head space. Wipe jar rims clean and cover with lids. Screw on jar bands until just finger tight.
Process jars in water bath for 10 minutes.
Makes about 14 half pints.
I kicked off my canning season this year with cherry pie filling. You can use cherry pie filling not only for pies but for cobbler, crisps, topping for a cheesecake…you get the idea. I buy tart cherries from a local orchard. Cherries aren’t exactly cheap…I paid $34 for 8 quarts, but its well worth it. I have used sweet cherries before in this recipe but I feel that the pie filling was way to sweet for my taste, so I will just stick with the tart cherries.
Continue reading “Cherry Pie Filling For Canning”
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So my current obsession is the Farmgirl Vintage book by Lori Holt. I have been picking a block here and there from the book to make. My goal is to make the sampler quilt on the cover…but every time I make a block, I end up using it for something else. Like cute little potholders….or a mini quilt…an Old Glory mini quilt to be exact. Which brings me to what I am sharing with you today.
Continue reading “Old Glory Mini Quilt”
Update! January 31, 2019
I finally finished my Memory Quilt made from my Grandma’s dresses! I am so happy with how it turned out. It is now officially my favorite quilt. Being wrapped up in this quilt is like a hug from Heaven!
Continue reading “Memory Quilt…a work in progress”
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Welcome to my first blog post! I have been wanting to start a blog for years and I am finally doing it! I thought long and hard as to what to kick my blog off with. Well, what better than one of my favorite recipes from my Grandma’s recipe notebook!
A peak inside Grandma’s recipe book
This is my Grandma’s notebook. The pages are worn and stained. She passed away almost a year ago. My favorite memories of her usually involve food…her food. She made the best meals…in the old fashion cooking kind of way.
I love a cooked dressing for potato salad. Its flavorful and super creamy. It’s a perfect side for a cookout! I always loved grilled chicken with a side of potato salad. I like to include lots of pics, but this dreary weather makes for some bad lighting. I’ll do my best with the pics!
Continue reading “Potato Salad With Cooked Dressing…from Grandmas recipe book.”