Ingredients:

  • 2 lbs fresh or frozen strawberries, hulled and finely chopped
  • 12 oz whole fresh or frozen cranberries
  • 1/4 cup fresh orange juice
  • 2 tbsp bottled lemon juice
  • 1 tbsp fresh orange zest
  • 6 cups granulated white sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1.75 oz fruit pectin (1 box)
  • 1/2 tsp butter

Instructions:

  1. Wash jars and lids in hot, soapy water. Place jars in a large stockpot filled with water and bring to a simmer to sterilize.
  2. In a large bowl, combine chopped strawberries and cranberries. Use a potato masher to crush the fruit until broken down but still slightly chunky.
  3. Transfer the crushed fruit to a 6-quart heavy-bottomed pot. Stir in the orange juice, lemon juice, orange zest, cinnamon, cloves, and ginger.
  4. Whisk in the fruit pectin and add the butter to help reduce foaming during the boiling process.
  5. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
  6. Quickly stir in the granulated sugar. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
  7. Remove from heat. Skim off any remaining foam with a metal spoon. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace.
  8. Wipe jar rims, center lids, and screw on bands until fingertip tight. Process in a boiling water bath for 10 minutes to ensure a shelf-stable seal.