Jam on!

If you know me, then you know I learned to love making jams and pickles....and when I grow my own stuff and put them in a jar, it makes me feel spectacular!  So tonight after working at my call center, I came hope to use up all my cranberries from trying to ferment my own Sauerkraut.  So I then made some cranberry-apple jam.  I also had some left over, so....I decided to add some mango to make some spectacular jam.

Cranberry-Apple Jam

1 small bag of cranberries, chopped in fourths
One Apple finely chopped or minced
3/4 - 1 cup of sugar
1/4 tsp salt
1 1/2 - 2 tsp of pectin

Makes about 2-3 cup jars

Basically just boil slowly on medium, adding water when needed.  Cook for about 30 minutes. You can puree it with a hand-mixer.  Add to a jar and seal.  Boil covered in water in a caner about 30 min or so.  Take out and place on a towel and let it cook, weak any water from the top or around (gently) with a towel.  Once it pops on top, that means it seals. 

Mango-Cranberry Jam

1 handful of Cranberries, quartered
1 mango sliced and diced
1 tsp pectin
1/8 cup sugar

Makes 1 cup jar

Cook about 30 min in a pot.  Add water when necessary. Place in jars, making sure not to get any on the rim.  Boil about 30 min covered in water in a caner.  Take out and weak water away gently with a towel. Once it pops on top after cooling, then it is sealed.

Have fun playing around and making different fruit or vegi jams!
Love,
Kyle S.