Giving Jam as Gifts and 4 other homemade ways to use Jam and Jelly this Holiday Season

Homemade Jam and Jelly ready for giving to hostesses, friends, teaches or co-workers.  


Every holiday season I give Jams and Jellies to friends, family, hostesses,  teachers, co-workers, neighbours and more as gifts. A homemade gift of food is a personal and useful gift for the recipient. Making a gift basket complete with all of the items needed for a gourmet treat is even more special and appreciated. Here are a few ways that you can incorporate homemade Jams or Jellies as gifts.

  1. Choose a jam that pairs well with cheese such as Peach-Jalapeño, add some artisan crackers and a great quality cheese and wrap in an attractive basket, tray or bin. 
  2. Give a Jam that goes with breakfast like Fresh Peach, Strawberry or Grape Jelly, add English Muffins, a gourmet nut spread and place it all in a festive basket, Christmas Holiday Breakfast Basket!
  3. Pick up a brick of cream cheese, some water crackers and a jar of Savory Jelly like Red Pepper, Rhubarb - Jalapeño or Peach -Jalapeño, wrap the items in cellophane on a holiday plate with a wide spreading knife and wrap with a bright ribbon. Give as a hostess gift to serve as an appetizer. 


And 4 More ways to use homemade preserves this Holiday Season!

1.  Make an appetizer platter with gourmet meats, a variety of cheeses, grapes, crackers and Red Pepper Jelly And Peach Jalapeño Jelly.

2. Fill mini tart shells with a variety of different jams for a homemade old fashioned holiday treat!  Fill each mini tart shell with a different flavour of sweet homemade jam, bake at 350 for approximately 12minutes. 


Jam Filled Mini Tarts for a hostess, coworkers or a quick homemade holiday treat

3. Top a wheel of Brie with a unique flavour such as Christmas Jam and bake for 20 mins in a 325 degree oven. Serve with a variety of crackers.  

4. Make Christmas cookies or squares! Strawberry Jam filled Linzer Cookies, my all time favourite holiday cookie! 

Canning 101 - Making Cooked Jam

Making cooked jam is a pretty exact science, unlike other types of cooking where a dash of this or a pinch of that doesn’t change the overall result, “jamming” must be done precisely in order to achieve the shelf stable preserved product. Cooked Jams also contain a lot, ALOT of sugar. This tends to put some people off of Jams and Jellies, that’s ok. In my house we use the sweet and delicious spread rather sparingly, it sweetens up toast with the summer memory of Fresh Peaches or spices up crackers and cheese with strangely addictive Rhubarb-Jalapeño flavours. In order to safely and properly preserve fruit in jam or jelly form, sugar is a must.  There are low sugar options and sugar alternative options but I don’t make those! 

All cooked Jams and Jellies follow the same cooking instructions. Regardless of the recipe for fruit, the method never deviates. 

  1. Place the exactly  measured and prepared fruit into a heavy bottom deep stock-pot.
  2. Add one pouch of either Certo Powder or Bernardin Powder. I don’t ever use liquid because my Grandma didn’t and I have no experience with it. 
  3. Over high heat stir with a long handled wooden spoon. 
  4. Stir continuously until the fruit begins to boil.
  5. Add all of the sugar the recipe calls for. Measured exactly.
  6. Stir continuously to incorporate all of the sugar, keep stirring while the mixture returns to a boil. 
  7. Once the fruit mixture has returned to a hard boil (one that cannot be stirred down), STOP stirring, set a 1 minute timer.  Let it boil hard without stirring for a full minute.
  8. Turn off the heat as soon as the minute is up. Set a 5 minute timer and begin stirring again.  
  9. For the next 5 minutes stir the fruit continuously. Sometimes there may be foam that collects on the surface of the jam, gently skim that off and set aside in a dish for eating on toast while the jars are in the water bath. 
  10. After 5 minutes the jam or jelly is ready to be filled into the prepared jars. 

For instructions on preparing jars and two -piece lids and filling jars click here.

For instructions on water bath canning click here

200 Jars of Peach -Jalapeño Jelly I made for a customer to give employees at their company Christmas event in 2016. 

200 Jars of Peach -Jalapeño Jelly I made for a customer to give employees at their company Christmas event in 2016. 

Hello, World!

Christmas Jam

Christmas Jam

Giving a gift of homemade Jam whether made by you or purchased from here is a special and unique way of showing people you care about that you made a thoughtful choice for them rather than an item that is mass produced.  Food as gifts is also practical and useful.

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