Read by Michael Flamel

Merry Berry Medley Jam

Ingredients:

• 4 cups mixed berries (such as strawberries, blueberries, raspberries)
• 2 cups granulated sugar
• 1/4 cup lemon juice

 

• 1 tablespoon pectin

Instructions:

In a large pot, combine the mixed berries, sugar, and lemon juice.

Cook over medium heat, stirring frequently, until the berries begin to break down and release their juices.

Stir in the pectin and continue to cook until the jam thickens, about 10-15 minutes.  Remove from heat and let cool slightly.

Transfer the jam to sterilized jars and seal tightly. Allow to cool completely before refrigerating or storing in a cool, dark place.

Tinsel Tangerine Jelly

Ingredients:

• 2 cups tangerine juice (freshly squeezed)
• 2 cups granulated sugar
• 1/4 cup lemon juice
• 1 tablespoon pectin

Instructions:

In a large pot, combine the tangerine juice, sugar, and lemon juice.

Cook over medium heat, stirring constantly, until the sugar has dissolved.

Stir in the pectin and continue to cook, stirring frequently, until the jelly thickens, about 10-15 minutes.

Remove from heat and let cool slightly.

Transfer the jelly to sterilized jars and seal tightly. Allow to cool completely before refrigerating or storing in a cool, dark place.

Frosty Fig Preserves

Ingredients:

• 2 cups fresh figs, stemmed and quartered
• 1 cup granulated sugar
• 1/4 cup lemon juice
• 1 teaspoon lemon zest

Instructions:

In a large pot, combine the figs, sugar, lemon juice, and lemon zest.

Cook over medium heat, stirring frequently, until the figs are soft and the mixture thickens, about 20-25 minutes.

Remove from heat and let cool slightly.

Transfer the preserves to sterilized jars and seal tightly. Allow to cool completely before refrigerating or storing in a cool, dark place.

Candy Cane Surprise

Ingredients:

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/2 teaspoon peppermint extract
• Red food coloring
• Confectioners’ sugar (for dusting)

Instructions:

In a large saucepan, combine the granulated sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until the sugar has dissolved.

Insert a candy thermometer into the mixture and continue to cook, without stirring, until it reaches 300°F (hard crack stage).

Remove from heat and quickly stir in the peppermint extract.

Working quickly, divide the mixture into two portions. Add red food coloring to one portion and mix until evenly colored.

Pour the white mixture onto a parchment-lined baking sheet and spread evenly. Repeat with the red mixture.

Allow the candy to cool slightly, then use a cookie cutter to cut out shapes.  Dust the candies with confectioners’ sugar to prevent sticking.

Once completely cooled, store in an airtight container.

Twinkling Fairy Lights Truffles

Ingredients:

• 8 ounces semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• Assorted colored sprinkles or edible glitter

Instructions:

In a small saucepan, heat the heavy cream and butter over medium heat until simmering.

Place the chopped chocolate in a heatproof bowl and pour the hot cream mixture over it.

Let it sit for 1-2 minutes, then stir until smooth and well combined.

Refrigerate the chocolate mixture until firm, about 2 hours.

Once chilled, use a spoon or melon baller to scoop out portions of the chocolate mixture and roll them into balls.

Roll each truffle in the colored sprinkles or edible glitter to coat.

Place the coated truffles on a parchment-lined baking sheet and refrigerate until firm.

Once firm, store the truffles in an airtight container in the refrigerator until ready to serve. ❖