Ingredients:
- 2 cups strawberries, hulled and chopped
- 2 cups cranberries, fresh or frozen
- 4 cups granulated sugar
- 1/2 cup orange juice
- 1/4 cup water
- 1 tablespoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 (1.75 oz) package fruit pectin
Directions:
- In a large pot, combine the strawberries and cranberries. Add the orange juice and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer until the cranberries burst and the mixture softens, about 10 minutes.
- Stir in the fruit pectin and bring the mixture to a full rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly.
- Gradually add the sugar, stirring until dissolved. Add the grated orange zest, cinnamon, and cloves. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat.
- Skim off any foam and ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, place lids on jars, and screw on rings until finger-tight.
- Place jars in a boiling water bath and process for 10 minutes. Remove jars and let cool completely. Check seals after 24 hours.
Notes:
- Use sterilized jars to ensure proper sealing and longer shelf life.
- Let jam set for 24 hours before opening to achieve full flavor and consistency.
- Perfect for holiday gifts or serving with cheese boards and breakfast treats.