Recipe Collection |  Share a Recipe 

Submitted by: Donna Smith from Wilmington, DE
Originally shared on the web 04/23/2020

12-oz. pkg. fresh cranberries
2 10-oz. pkgs. frozen strawberries, thawed and juice reserved
4 c. sugar
3-oz. pkg. liquid pectin
12 1/2-pint canning jars with lids, sterilized

Coarsely chop cranberries in a food processor. Combine cranberries, strawberries with juice and sugar in a Dutch oven. Being to a boil over medium heat; cook for one minute. Remove from heat; stir in pectin. Return to a full boil for one minute; skim off any foam. Ladle jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; add lids. Process in a boiling-water bath for 5 minutes; set jars on a towel to cool. Check for seals. Makes one dozen 1/2-pint jars.