I have a recipe for Christmas Jam (strawberry and cranberry, follows below)
that my wife forces me to make every year about this time to give to friends
and relatives. Every year I have problems with it setting completely. I
follow the recipe to the letter, but I get the same results year after year.
Last year I noticed that the package of frozen strawberries says "with
sugar" and the recipe, which says to use frozen strawberries, does not
mention whether to use the sweetened or unsweetened strawberries.

How much effect does sugar have on setting? And, if it does, by how much
does anyone suggest I should reduce the amount of sugar?

Christmas Jam:

1 - (12 oz.) package fresh cranberries

2 - (10 oz.) packages frozen strawberries, thawed

4 - cups sugar

1 - (3 oz.) package liquid pectin



Position knife blade in food processor bowl; add cranberries. Top with
cover; process until cranberries are coarsely chopped. Combine cranberries,
strawberries, and sugar in a Dutch oven; bring to a boil, and cook 1 minute,
stirring occasionally. Remove from heat; add pectin to mixture. Return to
a full rolling boil; boil 1 minute, stirring constantly. Remove from heat,
and skim off foam with a metal spoon.

Quickly pour jam into hot sterilized jars, leaving ¼ inch headspace; wipe
jar rims. Cover at once with metal lids, and screw on bands. Process in
boiling-water bath 5 minutes. Yield: 7 half pints.



As printed in "Southern Living, 1988 Annual Recipes," Ó 1988 by Oxmoor
House, Inc., page 288.