16ozfrozen or fresh unsweetened cranberriessee notes
16ozfresh or frozenunsweetened strawberries (see notes)
1orangezested
¼teaspoonground cinnamon
¼teaspoonground cloves
¼teaspoonallspice
4cupsgranulated sugar
1packagepowdered fruit pectin
½cupwater
½teaspoonbutteroptional
Instructions
Prepare 4 pint jars or 6 half-pint jars for canning.
Zest the orange, then peel and section. Discard the peel.
Place the cranberries and strawberries in a food processor and coarsely chop.
Add the strawberries, orange zest, cinnamon, allspice and cloves to the food processor.
Blend until everything is finely chopped but not pureed.
Transfer the fruit mixture to a large stock pot and add the water.
Stir in the pectin and 1/2 tsp of butter, to reduce the foam.
Stirring constantly, bring to a rolling boil.
Once at a rolling boil, stir in the sugar.
Return to a rolling boil, stirring constantly, and continue to boil for 1 minute.
Remove from the heat, skim foam, and ladle the jam into hot jars, leaving 1/4 inch headspace.
Process in a water-bath canner for 10 minutes.
Remove from canner and place on a towel or wooden cutting board for 12-24 hours being careful not to turn, shake or move the jars.
Notes
Cranberries are full of natural pectin so it will thicken as it cools. If using frozen cranberries, thaw before using.Butter is optional but helps to reduce the foam.If using frozen strawberries, thaw before using. If using fresh strawberries, remove the stems and cut into halves or quaters for easier blending.
Nutrition 30kcal
Keyword Christmas jam, Christmas jam recipe, cran-strawberry jam, cranberry strawberry jam