Spicy Cranberry Pomegranate Jam

In the summer we get blueberries, strawberries and raspberries to enjoy for just a short time, and if your like me you made jam and shared with those you love. Well in winter we get cranberries and pomegranates for just a short time so I just had to whip up some jam to savor these beauties. I am planning on sharing some as gifts and the rest will help me out with all those parties we have to attend where we are required to bring something to share, I can't wait! I hope this recipe helps you out like it will be. Happy Holidays! ENJOY!

-Spicy Cranberry Pomegranate Jam- Makes 4 8oz jars

2 1/2 c. organic cranberries
1 c. organic pomegranate seeds
1 Fresno chili seeds and all, chopped (these add a sweet heat, if you want a spicier jam use a jalapeno)
1 1/2 T. lemon juice
1 1/2 c. sugar
1 1/4 c. pomegranate juice
2 tsp. pectin powder (I followed the directions from the Pomona's Universal Pectin that best suited my recipe, be sure to adjust for whatever Pectin you choose to use. This brand contain no sugar or preservatives.)
4 tsp. calcium water (same info for this as above with the pectin powder)

-Directions-

1. In a large pot on the stove add the pomegranate juice, lemon juice and calcium water. Turn on the heat to medium, bring to a boil.
2. When the juice mixture begins to boil add the cranberries and Fresno chili, let this mixture boil until most of the cranberries have popped. Stir the mixture just a bit during this time.
3. When most of the cranberries have popped add the sugar and pectin powder, stir until those two ingredients have dissolved.
4. Pull the pot of the heat and add pomegranate seeds and stir to combine. Let the mixture cool just a bit and then portion it into your jars. Let cool completely before you top with the lids. Will keep for a month in the refrigerator.

Aunt Jo's Homemade Kahlua (by CM Herold, eHow Member)

I first have to mention where I got this recipe before I get on with it, last year I was looking for something to make for Christmas gifts. My sweet grandma Little Polly was in the hospital and between being with her and my family I was at work, so I needed something I could make for gifts when I had some time at home. I did a search for homemade Kahlua and this is what I found and even though I don't know Aunt Jo I was so thankful for this recipe, it made my gift giving easy when my life was so hard. Thanks Aunt Jo where ever you are- Cheers! I just got done making two batches of this for the upcoming holidays (it take 10 weeks to cure), I'm getting a head start this year. Enjoy!

Ingredients: 

10 tsp. instant coffee
3 c. sugar (this time I used organic powdered sugar, it's the only sugar I had in the house)
3 c. water
3 tsp. vanilla
1 quart vodka

Directions:

1. In a large saucepan combine the instant coffee, sugar, and water, whisk together. Simmer, make sure the mixture does not boil. Simmer on low for two hours. Let cool.
2. In a mixing bowl combine (whisk) the vodka and vanilla. When the coffee sugar water mixture is cool add it to the vodka and vanilla. Stir or whisk to combine.
3. Pour into bottles, let age for 10 weeks before gifting.

- We like Kahlua in our coffee during the holidays, it's also good over ice with a little milk with dessert. Another great way to enjoy Kahlua is with Homemade Vegan Eggnog (recipe is on the blog).