Over the holiday season I enjoy making jams, jellies, and sauces for hostess gifts and as a little something extra with the gifts. Berry jam and cranberry sauce are easy to make and appreciated by all!
Berry Jam
9 Cups Berries (I freeze my summer berries for jam)
4-6 Cups Sugar (depending on how sweet you like it)
In a large pot, combine berries and sugar. Slowly bring the mixture to a boil, stirring occasionally until the sugar dissolves. Cook rapidly to jelly point*.
*When you dip a cold metal spoon into the boiling mixture and the liquid slowly drips from the spoon.
Makes 4 – 16 oz jars*
Cranberry Sauce
2 lb Cranberries (Fresh is best but frozen will do)
1 Cup Orange Juice
1 Cup Water
2-4 Cups Sugar (depending on how sweet you like it)
Rind and pulp of 2 lemons or Limes – finely chopped
Combine Sugar, Juice and Water in a pan and bring it to a boil for 5 minutes. Add the cranberries and lemon/lime. Cook over a low heat, stirring occasionally. The sauce is done when the cranberries start popping open.
Makes 3 – 16 oz jars*
* To sterilize your jars and preserve your jams and sauces consult a food safe website for best practice tips.
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