Jingle Jam Recipes

JINGLE JAM

Steps:

• Combine all ingredients in a large stock pot. Bring to a rolling boil. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally until thickened.
• While jam is cooking, sterlized half-pint jars and lids according to manufacturer's directions.
• When jam is ready, ladle into prepared jars, allowing 1/8-inch headspace before sealing. Follow manufactures's directions for processing in a hot-water bath for 5 minutes. Remove carefully and leave jars undisturbed for 12 to 24 hours.

JINGLE JAMMIN' BARS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8- or 9-inch square pan with shortening. Mix all ingredients except preserves in large bowl until crumbly. Press two-thirds of crumbly mixture in pan. Spread with preserves. Sprinkle with remaining crumbly mixture; press lightly.
• Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.

BASIC JAM

Steps:

• Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.