Christmas Jam Recipe
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 20
Ingredients:
24 oz. fresh cranberries (about 6 cups)
16 oz. fresh strawberries
1½ tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
2 cups brown sugar
Directions:
Add everything to the slow cooker and stir.
Cook on HIGH for 4 hours without opening the lid during the cooking time.
When the cooking time is up, add the contents from the slow cooker into a blender. Pulse until a jam forms. DO NOT OVER BLEND OR YOU WILL MAKE CRANBERRY BUTTER. You can use an immersion blender if you choose.
The jam will thicken a lot while it cools, don’t fret. Cranberries have pectin in them.
Let cool before storing.
Notes:
Sarah’s Tips & Variations:
Frozen fruit can be used as an alternative if fresh fruit is unavailable.
This recipe does not have pectin, for cranberries naturally have pectin in them, which is what causes the jam to thicken up while it cools.
If you do not have brown sugar on hand, you can use white sugar at a 1:1 ratio.
Nutritional Facts:
Calories: 108kcal | Carbohydrates: 28g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 7mg | Potassium: 93mg | Fiber: 2g | Sugar: 24g | Vitamin A: 24IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 0.4mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe courtesy of The Magical Slow Cooker.com
