If you are planning to can this jam, have your sterilized jars, rims, bands and canning tools ready and sterilized ahead of time.
- 2 packages (20 ounces each) frozen whole strawberries (fresh strawberries may also be substituted)
- 1 pound fresh or frozen cranberries
- 5 pounds sugar (This is not a typo – 5 pounds is the correct amount. Some readers have told us that they successfully used less sugar when making this jam.)
- 2 pouches (3-ounces each) liquid fruit pectin
- In a food processor, pulse the strawberries and cranberries – you can process them to a finely chopped texture for a completely smooth jam, or leave some fruit partially chopped for a chunkier jam.
- Pour the processed fruit into a large heavy-bottomed pot. Add sugar and over medium high heat, bring the fruit and sugar mixture to a full rolling boil.
- Boil for 1 minute.
- Remove the pot from the heat and add the pectin, stirring to mix completely.
- Allow the jam to cool for 5 minutes, then skim off the foam on the top.
- Ladle the hot jam mixture into sterile half-pint jars, leaving ¼-inch headspace. Wipe jar rims clean, cover with hot lids and screw on the jar bands.
- Process the jars for 10 minutes in a water bath. (Read more how to’s here).
- Makes about 14 half-pint jars. Recipe may be halved.