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Add a color and flavor to your Sunday breakfast with this strawberry-cranberry jam.



  • 1 pound frozen whole strawberries
  • 1/2 pound fresh or frozen cranberries
  • 2-1/2 pounds sugar
  • 1/2 teaspoon butter or margarine, optional
  • 1 packet liquid pectin



  1. Fill a boiling water canner half way with water. Put on the stove to begin heating. Sterilize jars and keep hot. Prepare two-piece canning lids according to the manufacturer's recommendations.
  2. Put frozen strawberries and cranberries in a food processor and pulse to the texture jam you would like, either fine or chunky.
  3. Transfer pulp to a large, heavy pot such as a Dutch oven. Stir in sugar then add butter or margarine, if using, and cook over medium high heat until mixture comes to a full rolling boil.
  4. Boil 1 minute.
  5. Remove from heat and stir in liquid pectin. Stir well to completely incorporate pectin.
  6. Allow mixture to cool 5 minutes and then skim foam that has collected on the surface.
  7. Ladle jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, cover with prepared flats and adjust ring bands to fingertip tight.
  8. Load the filled jars, fitted with lids, into the canner one at a time, using a jar lifter. Keep the jars upright at all times. The water in the canner can be close to boiling when the jars are added, if you have made sure the filled product has remained very hot until the canner load is ready.
  9. The water level in the canner should be 1 to 2 inches above the tops of the filled jars. Turn the heat under the canner to its highest setting, cover the canner with its lid and heat until the water boils vigorously.
  10. Process jars in the boiling water canner using the time for your altitude in Table 1.
  11. Remove jars from canner one at a time after processing time is complete; use a jar lifter and keep jars upright. Carefully place jars directly onto towels, leaving at least one inch of space between them during cooling. Avoid placing jars on a cold surface or in a draft.
  12. Cool jars upright for 12 to 24 hours while vacuum seal is drawn and jam sets. Let jars sit undisturbed while cooling. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jars are completely cooled.
  13. Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
  14. Wash sealed jars and lids to remove all residues. Label and store in a cool, dry place out of direct light.


Table 1

Recommended process time for Strawberry-Cranberry Jam in a boiling-water canner.

  Style of Pack Jar Size Process Times at Altitudes of  
  Hot Half-Pints 0 - 1,000 ft 5 min
      1,001 - 6,000 ft 10 min
      Above 6,000 ft 15 min
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