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This recipe will make 8 to 10 1/2 pint jars. I call this my Christmas Jam because I typically make it during the holiday season when fresh cranberries are available. I love to give this away as gifts.
I will also buy my cranberries during November and December and freeze them if I want to make this jam during the year.
You can find my YouTube video showing you how to make this jam here:
3#’s
frozen strawberries
12 oz
fresh or frozen cranberries
1T
lemon juice
2
boxes pectin
1t
butter
8 cups
sugar
Put strawberries, cranberries, lemon juice, pectin and butter into a large, 6 to 8qt, stock pot. On medium heat slowly bring to a boil. Stir to prevent it from sticking.
Simmer and stir until fruit breaks up. If you want to hurry the process you can use a stick blender to smooth it out, or leave the fruit a bit chunky, the choice is yours.
Turn up the heat to high and add sugar. Stir to dissolve sugar. Bring it all to a hard boil (a boil that cannot be stirred down) and boil and stir for 1 minute. Remove from heat.
Fill half pint and/or pint jars. Put new lid on, ring on and put in a boiling water bath. Boil for 10 minutes. Remove from canner and let cool.
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