One very important part of my life is canning and preserving food. I started making jams and jellies alongside my Grandma King, “Little Grandma” as we affectionately called her, when I was too young to remember. She never let me touch the hot gas stove or the old aluminum canning pot though, I would pick fruit, wash and crush berries and eat warm jam scum on toast! There is something so satisfying about being responsible for preserving the harvest and having the ability to “put up” jars and jars of homegrown bounties.
Fast forward to today and I make hundreds of jars every year, everything from Strawberry Jam to Peach Jalapeño Jelly to Salsa and Pickles. I love canning. I can all year long and my family pitches in when I need them to and they leave me alone to grind out jar after jar when I need that as well. It’s a stress reliever and a form of therapy, a creative outlet and an optimistic promise for the future. I sell jars filled with homegrown goodness at my self serve farm shop.
Enough about all that! Today I’m making a seasonal favourite jam, Christmas Jam. Filled with locally grown Strawberries picked by me and the kids, frozen at the perfect ripeness and saved for now! The Christmas part of the jam is Cranberries, they don’t grow near me so I buy them at the grocery store.
My fruit - picking tribe! My daughter, my Dad and my three sons.
I make and sell a lot of these jams every Christmas season. It pairs great on a cheese and cracker platter and perfect on top of baked Brie. It makes a unique gift for a host, teacher or co-worker. I hope you enjoy it as much as we do!
For directions for Making Cooked Jam click here. If you found this recipe helpful and plan to use it please consider making a donation to King’s Heritage Farm.