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Holiday Cranberry Jam

This cranberry jam is one I make at Christmas for family and friends. I especially like serving it for brunch, along with muffins or toast and fruit. —Sandee Berg, Fort Saskatchewan, Alberta
  • Total Time
    Prep: 20 min. Process: 10 min.
  • Makes
    5 half-pints

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1 medium orange, peeled and broken into sections
  • 1 carton (16 ounces) frozen sliced strawberries, thawed
  • 3 cups sugar
  • 1 pouch (3 ounces) liquid fruit pectin

Directions

  • In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
  • Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

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