Recipe by Maryland Jim
This recipe comes from the 1988 Southern Living Annual Cookbook. I have made it every year and it has always been well received. This is great on homemade biscuits!
Top Review by halacsy
For my first attempt at making jam, this worked pretty well. Since I was searching for something that included cranberries and strawberries I came across several versions of this recipe. More recent ones specified to increase the acidity with a few tablespoons of lemon juice and to process for a minimum of 10 minutes in the water bath. Since I didn't have lemon juice I added 1/2 cup of orange juice and processed for the 10 minutes. The flavor of the orange juice worked really well with the cranberries and strawberries. Also, when boiling, it had huge, volcanic bubbles, so put it in the biggest pot you have to minimize boiling hot bright red sticky glops everywhere.
- 1 (12 ounce) package fresh cranberries
- 2 (10 ounce) packages frozen strawberries, thawed
- 4 cups sugar
- 1 (3 ounce) package liquid pectin
Directions See How It's Made
- Position knife blade in food processor bowl; add cranberries. Top with cover; process until cranberries are coarsely chopped. Combine cranberries, strawberries, and sugar in a Dutch oven, bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; add pectin to mixture. Return to a full folling boil; boil 1 minute, stirring constantly. Rewmove from heat, and skim off foam with a metal spoon.
- Quickly pour jam inot hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.