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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 5 minutes. 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. |