1 (12-ounce) package fresh cranberries
2 (10-ounce) packages frozen strawberries, thawed
(approximately 2 cups)
4 cups sugar
1 (3-ounce) package liquid pectin
Position knife blade in food processor bowl; add cranberries.
Top with cover; process until cranberries are coarsely chopped.
Combine cranberries, strawberries, and sugar in a Dutch oven; bring
to a boil, and cook 1 minute, stirring occasionally. Remove from
heat; add pectin to mixture. Return to a full rolling boil; boil 1
minute, stirring constantly. Remove from heat, and skim off foam
with metal spoon. Quickly pour jam into hot sterilized jars,
leaving 1/4 inch headspace; wipe jar rims. Cover at once with
metal lids, and screw on bands. Process in boiling-water bath for
Yield: 7 half pints.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.