Better late than never. :) It's an impressive list!!!

What's the source of the Spiced Caramel-Pear jam? That's sounds intriguing and would like to have the recipe.

Dave

Here's the recipe, Dave. This was my sister's favorite out of half a dozen different types of jams and jellies that I sent her family for Christmas.

Here is a link that might be useful: Spiced Caramel Pear Jam

Thanks for the link. :) Copied and added it to my recipe file.

Dave

That one sounds good but I'm wondering about the Sparkling Holiday Jam - can you give the recipe or a link?

Ajsmama, it is a combination of strawberries and cranberries. Very beautiful in the jar, and delicious. A nice flavor combination. It made a great Christmas gift, along with a loaf of homemade zucchini bread : )

I have included a link to the recipe, which came from the Allrecipes website. Just a couple of notes regarding the recipe. It appears to be a double batch (made 11 half-pints), which is not usually recommended. Plus, even though it calls for 2 pkgs. of powdered pectin, I still ended up with a fairly soft set. Not a syrup exactly, but not as thick as I wanted either. I'd like to make it again, but I'm wondering whether to cut the recipe in half, or maybe just boil longer next time?

Here is a link that might be useful: Sparkling Holiday Jam recipe

Does look like a double batch - recipe says it makes 12 halfpints. I'd cut it in half or thirds (wonder how many cups 2 1/2 quarts of strawberries is after hulling & chopping?), I don't like to use pectin (my only attempt didn't come out well, but I like a soft set) so I'd probably use 3/4C of sugar to each cup of fruit, maybe add some lemon juice and see how it came out. What makes it "Sparkling?"

Oh yeah, and leave out the margarine - use butter instead or just omit. I don't think that's the magic ingredient that makes it "sparkle" though.

Hmmm ... I never even noticed the yield on the recipe. I live at a high altitude, so I haven't gotten brave enough to try and make jam without pectin yet. From what I've heard, it's tricky to get it to set here. I don't ever buy margarine, so I just automatically used a 1/2 tsp of butter to reduce foaming. I'm guessing the "sparkle" refers to the pretty jewel color of the finished product : )

oh, I never thought of problems getting it to set at high altitudes - maybe if you boil it longer - or just higher temp? What temp does water boil at your altitude? Just add 8 degrees, look for it to really foam up, do the saucer/spoon test, *then* you can add the butter (I just skim the foam off each jar with a teaspoon after I fill them - at least with jelly, I don't really have trouble with air bubbles/foam in jam, it seems to settle down once I take it off the heat and let it rest a minute). Might be worth a try for a small batch (say 4 jars, 1/3 of this recipe) just as an experiment. Then again, as I said, I like a soft set. But if you like a firm set I guess you have to use pectin.

I do want to try this - I've got a 20-oz bag of frozen strawberries and lots of frozen cranberries. How many cups/weight would you say 2.5 qts of berries would be? Did you ever measure after chopping? Or weigh?