It all started with crumpets.
Crumpets are a familiar breakfast/ quick snack in the UK served with lashings of butter. Something I took for granted now I can’t get them locally. Not to worry. Why not make them? Well if I go to the trouble of making them then why not include the kids and make it a family affair. Let’s make the butter and make the Jam too.
What better way to celebrate Christmas breakfast than to make crumpets, butter and Christmas Jam?
Since the whole process of making jam may mean the finished product isn’t good I had to practice. If the butter doesn’t make it I can use the one in the fridge. This maybe over ambitious so I figured let’s go with making some Christmas Jam, early.
I’m so excited I did. It’s so lovely. A blend of sweet and tart all in a spreadable jam. The tartness cuts the sweet so it’s not too much. Perfect!
If you’ve never made Jam before you have to try this recipe and save it for Christmas next time. I especially wanted to include fresh cranberries because they are everywhere at Christmas time. I also love POM and usually have it in a punch with the kids as a special treat so knew I’d have some of it about. The problem is combining all these quite tart flavors together and the jam being delish.
I found this wonderful recipe on Youtube How to make Strawberry Pomegranate Jam and followed it. I adapted the recipe to suit the Christmas theme.
1 package of strawberries blitzed or 16 oz
12oz fresh Cranberries blitzed
1 small bottle of POM pomegranate juice
2 cups brown sugar
3 tablespoons Lemon juice
1/2 teaspoon of sea salt
Small package of Sure Jell Pectin (1.75oz)
1/4 orange pared ( not very much)
1. Blitz the strawberries and the Cranberries so they are pureed. I’d recommend doing small parts at a time. Somehow our blender needed that maybe yours won’t.
2. Pour blitzed strawberries and Cranberries into a large pot. Turn on low heat.
3. Add all the Pomegranate juice from the small bottle, about a cups worth, into the pot. Stir to incorporate.
4. I got the Six 4oz wide mouth Bell jars hot and soapy, rinsed off and dried. I placed the jars in a roasting tin in the oven at 240F while I made the Jam. The last time I made jam it was a very long time ago so I just followed these instructions from the Food Programme’s website. I would have loved to make that Fig and Pomegranate Jam there. Maybe next time. I added the lids to a saucepan covered in water and kept at a low boil until I needed them.
5. Add in the lemon juice, salt, pectin, sugar and the orange parings. The heat is coming up slowly as you’re adding. Stir with each new addition.
6. Using a jam thermometer you need to get the liquid to temperature up to 220F. This takes a little time. I took time slowly increasing the temperature because I was nervous. Stir. Check temp. Wait. Stir, Check temp wait.
7. You’re aiming for a rolling boil. (In the video Trish mentioned taking the foam off. I didn’t have any and mine came to a rolling boil and to temperature.)
Prepare the Jars
Get your funnel. Take out the jars from the oven. Place the funnel in the first mason jar.
7. Once you reach the magic 220F ladle or pour the jam into the jar with a good gap left at the top.
We had some left over and that’s the big sample jar we’re loving right now in the picture.
8. Wipe the jar tops and sides of the sticky jam. Wipe everywhere too where the jam splatted. I was surprised where I found that pink blob later the night. While it’s warm and wet it is easier to wipe right off.
9. Take out the lid middle with tongs. Seat them well.
10. Add the rim on carefully. Tighten. The jars will be warm/hot so you may choose to use a towel to hold while you tighten the rims. Repeat the lid and rims for all 4 jars.
I used a deep pot with a tea towel at the bottom. Filled it with water so when the jars go in they are completely underwater.
11. Add in your jars with no space. Add other jars so that the jars stay upright.
12. Bring the water back to the boil for 10minutes. Check your jar size for the right timings.
13. After the right time, take out the jars with the tongs and leave to cool on the side.
14. Once cool label and enjoy year round Christmas Jam !
We had the Christmas Jam and the crumpets on Christmas day and enjoyed a whole year or Christmas Jam. It’s been lovely! You can just see the crumpets before they were gobbled up on Christmas morning.