Ingredients
Method
- Wash and hull strawberries, then pulse strawberries and cranberries in a food processor until finely chopped but not pureed.
- Transfer fruit to a heavy-bottomed Dutch oven and stir in sugar until evenly coated. Let sit briefly to draw out juices.
- Heat over medium-high and bring to a vigorous rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly.
- Remove from heat, stir in both pouches of liquid pectin, then return to heat and boil again for exactly 1 minute, stirring constantly.
- Remove from heat, skim off foam, and let jam rest for 5 minutes.
- Ladle hot jam into sterilized jars, leaving ¼ inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes, or cool and refrigerate for immediate use.
Notes
Use fresh or frozen fruit for best results. Maintain a vigorous boil when adding pectin for proper gel formation. Optional spices such as cinnamon or orange zest enhance the festive flavor. Avoid overcooking to preserve color and texture.