|A wonderful gift|
Before you start, make sure you have clean, sterilized jars & put the lids in a small pan of boiling water. I then keep the lids on simmer, while making the jam & keep hot water in the jars until ready to use.
1 (12-ounce) package fresh cranberries
2 (10-ounce) packages frozen strawberries, thawed
4 cups sugar
1 (3-ounce) package liquid pectin
Process cranberries in a food processor with the knife blade until they are coarsely chopped.
Combine cranberries, strawberries & sugar in a dutch oven; bring to a boil & cook for 1 minute, stirring occasionally. Remove from heat; add pectin to mixture. Return to a full rolling boil; boil 1 minute, stirring occasionally.
Remove from heat & skim off foam with a metal spoon.
Quickly pour jam into hot sterilized jars, leaving 1/4" headspace. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath for 5 minutes (or see NOTE).
Yield: 7 half pints
NOTE: For a quick way to process the jam, check this recipe here, and follow step #7. It works for me every time!!
|A scone with this jam & a cup of tea...bliss!!!|
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