By HeatherFeather on November 13, 2003
Photo by Calee
Photo by Calee
"posted by request - I haven't tried this one yet. Adapted from Taste of Home magazine. NOTE: This recipe assumes knowledge of proper hot water bath canning techniques. Makes approximately 14 half pints."
Serving Size: 1 (4126 g)
Servings Per Recipe: 1
"Outstanding recipe for strawberry/cranberry jam. I make this every year. Love the stuff. I used fresh strawberries, pureed them in the food processor, measured 4 1/2 cups of strawberry puree, 1 pound bag of frozen cranberries(thawed) and used 2 packages of powdered fruit pectin.(57g pkgs) I added the pectin after the fruit had come to a boil. I used 12 cups of sugar. Its best to use a very large pot so there is room for expansion. A full rolling boil is one that can't be stirred down. Thanks Heather for sharing this recipe."
"sweet strawberry taste with a touch of tartness-very,very good with a beautiful red color!! i got 13 half pints when i made this. a great recipe to give at christmas and through out the year!thank you for a wonderful recipe. "
"I can't believe I forgot to review this recipe. I've made it 3 times which is a lot of jam. This recipe makes a lot of great Christmas gifts. We also like to stir it into homemade yogurt. It is a definite keeper. This is a great recipe for somebody new to canning. One of the things I like about it best is it can be made from frozen fruit making it a perfect recipe for any time of year."
"I forgot to rate this. I have made it the last two Christmas' and it's wonderful. It's part of my yearly gift giving now. Easy to make and tastes fabulous."
"I make a lot of jam and this is a super, wonderfully easy recipe with beautiful color. It's so convenient using frozen fruit. My 6 year old son keeps making himself peanut butter sandwiches so that he can eat it! I just finished my second batch (13 jars each) and am set now for Christmas. This would be a good recipe for a first time jam maker but I have a few tips. Using frozen fruit, a kitchen scale for measuring, and a food processor for grinding the frozen fruit makes prep work minimal. Stir together the fruit and sugar in your cooking pot and let stand until almost thawed...don't try to cook it while the fruit is too frozen. I think pectin should be added after the mixture has started cooking and is warm, then follow directions given. I usually stir in a pat of butter after cooking to minimize foam. Thanks HeatherFeather!"
"Very yummy and easy to make. I don't even like cranberries but made this for gift baskets and decided to try it. The best."