Ingredients
2 cups fresh or frozen cranberries
2 cups strawberries (fresh or frozen)
4 cups granulated sugar
1 packet (1.75 oz / 49 g) fruit pectin (like Sure-Jell)
1 cup orange juice (or water)
1 tablespoon lemon juice
1 teaspoon ground cinnamon (optional for a festive twist)
½ teaspoon ground cloves (optional)
Instructions
- Prepare the Fruit:
In a large pot, combine the cranberries, strawberries, orange juice, and lemon juice.
Bring to a boil over medium heat, then reduce to a simmer. Cook until cranberries pop and strawberries soften (about 10–12 minutes). - Blend (Optional):
Use an immersion blender or potato masher to lightly puree the mixture, leaving some texture if you prefer chunky jam. - Add Pectin:
Stir in the pectin and bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred). - Add Sugar:
Stir in all the sugar at once. Continue boiling hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. - Flavor Boost (Optional):
Stir in cinnamon and cloves for that warm Christmas aroma. - Jar the Jam:
Carefully ladle the hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, seal with lids. - Seal & Store:
For longer storage, process jars in a boiling-water bath for 10 minutes.
For refrigerator jam, let cool and refrigerate (good for up to 3 months).
Tips
This jam pairs beautifully with toast, biscuits, cream cheese, or even holiday roasts.
Makes great homemade Christmas gifts — tie a festive ribbon around the jar!