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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.

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