'Tis the Season...

Little Tomte keeps an eye out for us

...to stay cozy by the fireplace watching your favourite holiday movie (did I hear Love Actually?), to keep warm by taking too many sips of mulled wine (+ rum), to light candles in wake of the darkness, to find the perfect fuzzy yarn for a new hat pattern, to spend many happy hours in the kitchen, sleeves rolled up and hands dusted with flour, making batches upon batches of your favourite treats.  To listen to Boney M (never gets old) and Nana Mouskouri while putting up the tree in the living room.  It's a nice time of the year, no?

Going back home is literally a breath of fresh air.  Clean, clear mountain air, the smell of trees, the sounds of sheep baa'ing in our neighbour's backyard, and the sights of miniature horses and goats happily grazing together at my other neighbour's yard.  I enjoy taking morning walks and seeing the frost that lightly coats the railings, the tree branches, and fallen leaves - everything is natural and relaxing.

Along with enjoying the mountain life, I like to take full advantage of the gadgets (and gizmos of plenty..) and equipment that my parents have that I, jealously, don't have the luxury of having most of them time.  Although, when I think of it, most of these items were bought for or because of me: food processor, stand mixer, pasta roller, mandoline, microplane (love this little guy) - oh, and all the wonderful aluminum and silicone pans and molds, for making mini muffins, small loaves, tarts, souffles...

Before I get all emotional, I'll get on with the post.  At home, we've got a huge canning pot.  I didn't get around to canning this summer - a shame - but the other day, I did get to canning a batch of holiday jam as gifts for some friends and family.

This tastes similar to the previous hot pepper jelly that I made a few years ago, but this time there's a fruity note from the lovely cranberries, that balances well with the zing from the hot jalapenos.  Served with crackers and cream cheese, it's a nice appetizer for a little holiday cheer.

Topped on a Triscuit!

Cranberry Jalapeno Jam (adapted from Better Homes and Gardens)

makes 6 (250 mL) jars

3 cups fresh cranberries

1 cup water

3 jalapenos, seeded and minced

1 cup apple cider vinegar

5 cups sugar

1 package of liquid fruit pectin

6 (250 mL) sterilized jars

Combine the cranberries and water in a pot and bring to a boil. Simmer until the cranberries have softened and popped.  Add more water if the sauce becomes too thick.

Add the jalapenos, the apple cider vinegar, and the sugar.  Bring to a full rolling boil (stirring constantly), then stir in the liquid pectin.  Continue to boil for 1 minute, then remove from the heat.  Skim off the foam, then ladle the jam into the sterilized jars.  Leave a 1/4 inch headspace, wipe the jars clean, place the lids on top, then the rings, until resistance is just met.  Process in the boiling water canner for 10 minutes.