Holiday Freezer Jam

• Vegan
• Gluten free

• Produce

  • 2 cups Cranberries, fresh
  • 1 Orange
  • 1 Pear, ripe
  • 2 cups Raspberries, fresh

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 4 cups Granulated sugar
  • 1/8 tsp Nutmeg, ground
  • 1 box Sure-jell for less or no sugar needed fruit pectin

• Beer, Wine & Liquor

  • 2 tbsp Grand marnier

Found on savingdessert.com

Description

Ingredients

• 2 cups fresh cranberries
• 2 cups (about 12-ounces) fresh raspberries
• 1 ripe pear, peeled and cut into ¼-inch dice
• 4 cups granulated sugar
• 1 box SURE-JELL for Less or No Sugar Needed Fruit Pectin (1.75 ounce box)
• 2 tablespoons Grand Marnier
• 1 orange, juiced in a 1 cup measure. Add enough water to make 1 cup liquid
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

Directions

• You will need: Clean containers and lids to hold at least 6½ cups of jam.
• Wash the raspberries and place them in a small low mixing bowl. Crush the raspberries with a potato masher. Push half the pulp through a fine mesh sieve to remove part of the seeds. Discard the seeds and combine the raspberries and pulp together. Set aside.
• Place the sugar and pectin in a large saucepan and add the orange juice and water. Bring the mixture to a boil over medium-high heat and add the cranberries. Cook for about 5 minutes or until the cranberries burst and breakdown. While cooking the cranberries, use a wooden spoon to smash the berries against the side of the saucepan. Remove from the heat.
• Off heat, add the cinnamon, nutmeg, diced pear and all the raspberry pulp. Stir for a few minutes until well blended. Stir in the Grand Marnier and immediately fill the prepared containers to within ½ inch of the top.
• Wipe off the top edges of the containers and immediately cover with lids. Allow the jam to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw the jam in the refrigerator before serving.
• Makes: 6½ cups jam