Wednesday, December 28, 2011


by Robin

I want to thank my friend, Megan, who trusted me with her family recipe. (She used to be our babysitter many years ago and now, has gone on to be a mom of 3.) I absolutely salivated when I heard that she was making Cranberry jam in November. I had to give it a try, myself.



Bring to a boil AGAIN. Then, stir in your Sure-Jell liquid and stir for 1 minute at a rapid boil. Then, remove from heat.

Pour into your sterile jars & seal. This is where I took a different turn than her recipe. She didn't say anything about the boiling method. I think they made enough to let sit, cool and eat in a short time frame or keep in the frig. For me, I wanted my jam to be up on the shelves for several months, so I used my regular canning method for preserving it.

This batch, I boiled for 12-15 minutes, fully, under water. All 8 seem to make a good vacuum seal. Yeah!


I'll probably be making strawberry jam next month.

Oh, before I forget to mention it, this huge pot (above) is a family heirloom. My parents brought it down to me at Thanksgiving time. It was my Great-grandmother's pot. I also inherited her pressure-cooker canner (for low-acid canning). I can't wait to use it for next year's veggies.

God bless!
Happy New Year,


Mark and Megan said...

Awesome!!! I did not do the boiling method because I knew I was going to freeze it so I just let it sit, set, and seal before tossing it into the freezer. I have boiled them sealed before though so, yes, either way works, obviously. :) I am glad that you had fun! I hope you enjoy it as much as we do. McKenna loves her Cranberry sandwich. :)

Amy said...

Okay... second try to leave a comment. I am new to the "blog" world.

I just had to comment on your delicious cranberry jam! It was absolutely fabulous! Thanks so much for sharing it with us!

I just might try this blogging thing!