Ingredients
Equipment
Method
Instructions
- Prepare the Fruit: Start by washing your fresh cranberries and strawberries. Hull the strawberries and chop them into small, quarter-inch pieces.
- Combine Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the chopped strawberries, whole cranberries, sugar, and lemon juice. Stir everything together.
- Cook the Jam: Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent scorching. As it cooks, mash the fruit against the side of the pot with your spoon to help break it down.
- Add Pectin and Spices: Once the mixture has boiled for about 10-15 minutes and started to thicken, stir in the pectin, ground cinnamon, and cloves.
- Final Boil: Return the jam to a hard, rolling boil and cook for exactly one minute, stirring constantly. After a minute, remove the pot from the heat. Skim off any foam that has formed on the surface.
- Jar the Jam: Carefully ladle the hot jam into sterilized canning jars, leaving about a quarter-inch of headspace at the top.
- Process for Storage (Optional): For long-term storage, process the sealed jars in a boiling water bath for 10 minutes. Let cool completely for 24 hours until sealed.
Nutrition
Notes
Don't reduce the sugar, as it is crucial for a proper set and preservation.
To check for doneness, use the freezer plate test: a small spoonful of jam on a frozen plate should wrinkle when pushed.
Store properly sealed jars in a cool, dark place for up to 18 months. Refrigerate after opening.
To check for doneness, use the freezer plate test: a small spoonful of jam on a frozen plate should wrinkle when pushed.
Store properly sealed jars in a cool, dark place for up to 18 months. Refrigerate after opening.