About the Recipe
Ingredients
1 package (40 ounces) frozen unsweetened strawberries, thawed (or 2 1/2 quarts of fresh strawberries, hulled)
1 pound fresh or frozen cranberries, thawed if frozen (see note)
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin
Preparation
Step 1
Place the strawberries and cranberries in a food processor and grind but do not puree the fruits.
Step 2
Transfer the fruit mixture to a Dutch oven or heavy-bottomed pot with tall sides, and stir in the sugar until it’s dissolved. Bring the mixture to a boil for 1 minute over high heat until it’s bubbling.
Step 3
Remove the mixture from the heat and stir in the liquid fruit pectin. Stir constantly and let the mixture boil for another 1 minute. Remove from the heat.
Step 4
Let the mixture cool off for 5 minutes and remove the foamy and bubbly layer.
Step 5
Remove the pot from the heat and let the mixture cool for 5 minutes.
Step 6
Carefully pour the jam into half-pint jars but make sure to leave 1/4 inch of space. Remove the remaining air bubbles from the jam. Wipe the rims to prevent the mixture from sticking to the lids.
Step 7
Cover the jars with the lid and process for 10 minutes in a boiling water canner.
Step 8
Remove the jars from the canner and let them cool completely before refrigerating. Enjoy!
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