Welcome to Diane's Blog - Canning and Cooking at Home
Why am I sharing my Christmas Jam for 2016 already? Becasue tonight at midnight - we kick off a SPECIAL CHRISTMAS PROMOTION!! Yep! Make sure to TUNE IN TUESDAY 11/1 for ALL the details! In the meantime, I thougth I would share my Christmas Jam for 2016! Enjoy! ~Diane
Four Fruit Jam (Christmas 2016 Jam)
6 cups frozen or fresh fruit (1-1/2 cups raspberries, 1/2 cup sliced *nectarines (or peaches), 2 cups blueberries, 2 cups strawberries)
2-1/2 cups sugar (save 1/2 cup to mix with pectin)
2 cups honey
2 Tbs fresh lemon juice
1 tsp vanilla bean paste *optional
1 packet low sugar (pink box) sure jel
Recipe Note: *Traditional Four Fruit Jam would use blackberries in place of the nectarines.
Set fruit in pot with 1-1/2 cups sugar on low, let fruit simmer and macerate in sugar until juices start releasing - about 30 minutes. Stir in 1/2 cup sugar and 2 cups honey and let dissolve into fruit mixture - about 10 minutes. Immersion blend fruit until your desired consistency is reached. Stir in fresh lemon juice. Add in final 1/2 cup sugar with pectin mixed in and bring mixture up to a hard boil for 1-2 mins until boil cannot be sitrred away (do plate test to ensure gel stage has been reached) Stir in vanilla bean paste before jarring jam.
Jar jam with 1/4" headspace and Water Bath process for 10 mins *or according to your altitude.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home