Ingredients: |
Ingredients: 1 1/2 cups fresh cranberries roughly chopped
1 1/2 cups red bell pepper finely chopped, about 1 1/2 peppers worth
2 large jalapeno peppers finely minced, about 2/3 cup worth
2 serrano peppers finely minced, about 1/3 cup worth
2 cups plain white vinegar
6 cups sugar divided
1 tablespoon Pomona's Universal Pectin
4 teaspoons calcium water
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Directions: |
Directions:◦Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona's pectin.
◦When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A roiling boil will continue to boil across the entire surface even while stirring.)
◦Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy! |
Personal
Notes: |
Personal
Notes: I made this for the first time this Thanksgiving. The taste was good, however, I couldn't find that brand of pectin and calcium water. Mine did not firm to a jelly consistency, but rather stayed runny. It was good, and I put it in jars and kept refrigerated. We served this over a block of cream cheese with crackers.
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