Prepared for Christmas – Jars of Jam

Can’t decide what to get the preparedness person who has everything? We recommend some jam -Strawberry jam, Raspberry jam, Cranstrawberry even -be creative and definitely have fun with it because Prepared for Christmas gifts are all about fun

Here are a couple of recipes we like and a tag you can print and attach to your creations for Prepared for Christmas gifts this season. So spend an afternoon, make some jam and let your prepper friends know you care.

Festive Cranstrawberry Jam

from The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.
This jam has a wonderful red hue – just right for a festive Christmas get together

1 package (15oz) frozen, sliced strawberries in light syrup, thawed
2 cups fresh or frozen cranberries
1 large unpeeled orange, cut into large pieces
3 cups granulated sugar
1 pouch liquid fruit pectin
2 tbsp frozen orange juice concentrate

-Place strawberries in a very large stainless steel or enamel suacepan
-Coarsely chop cranberries and orange in a food processor. Remove and add to saucepan. Stir in sugar. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin and OJ concentrate
-Ladle into hot jars and process for 10 minutes
-Makes 6 cups

Here is another recipe that makes a perfect holiday gift. This is one of my personal favorites and I make it with my daughters each October when canned pumpkin goes on sale. The traditional spicing and hint of maple sweetness enhance holiday meals. This butter goes especially well on home made biscuits.

NOTE: Pumpkin is a low acid food that needs sugar to make it safe to can by boiling water method. DO NOT reduce the amount of sugar or syrup unless you plan to store the batch in the refrigerator instead of canning it.

Early American Pumpkin Butter

2 (29 oz) cans of Pumpkin
2 cups maple syrup
2 cups light corn syrup
2 cups firmly packer brown sugar
2 tsp lemon juice
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground mace
1/4 tsp vanilla

Put the 2 cans of pumpkin in a large, heavy bottomed, non-aluminum pot over medium-high heat. Stir in the maple syrup and light corn syrup. When thoroughly combined, add the sugar, lemon juice and spices (I use about double the spices when I make it – we like the flavor) When it begins to boil, partially cover it (the mixture will spatter). Cook at a slow boil, stirring frequently to prevent sticking, until it thickens and turns a dark color, about 45 minutes. Ladle into pint jars and process in a water bath for 15 minutes