Prep time: 15 mins | Cook time: 20 mins | Yield: 6 half-pint (8 oz) jars
Ingredients
12 oz fresh or frozen cranberries
12 oz fresh or frozen strawberries (chopped)
4 cups granulated sugar
1 box (1.75 oz) powdered fruit pectin
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tsp orange zest
1/2 cup orange juice
1/2 cup water
Instructions
1. Prep Fruit: Combine cranberries, chopped strawberries, water, and orange juice in a food processor. Pulse a few times until crushed into small bits (do not pureé completely).
2. Boil Fruit & Pectin: Transfer the crushed fruit mixture into a large pot. Stir in the powdered pectin, ground cinnamon, cloves, allspice, and orange zest. Bring to a rolling boil over high heat, stirring constantly.
3. Add Sugar: Stir in the granulated sugar all at once. Return the mixture to a full rolling boil (a boil that cannot be stirred down) and cook for exactly 1 minute, stirring continuously.
4. Skim Foam: Remove pot from heat. Skim off any excess foam from the top with a metal spoon.
5. Fill Jars: Ladle hot jam into sterilized glass jars, leaving 1/4-inch headspace. Wipe rims clean and seal tightly with lids and bands.
6. Set: Process in a hot water bath for 10 minutes for long-term shelf storage, or allow jars to cool to room temperature on the counter for 24 hours to set before placing in the refrigerator.