Prep Time: 10 minutes | Cook Time: 20 minutes
- 3 cups cranberries
- 1 10-oz package frozen strawberries
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 4 cups sugar
- 1/2 cup water
- 1 3-oz packet liquid fruit pectin
In a food processor combine the cranberries, frozen strawberries, cloves, cinnamon, and ginger. Pulse until finely chopped. Pour into a large saucepan with the sugar and water.
Cook over high heat, stirring constantly, until boiling. Stir in pectin and boil for one minute, stirring the whole time. Remove from heat and skim off the foam with a spoon.
Pour the mixture into six hot and sterilized half-pint jars or 3 pint jars. Wipe the rims clean with a damp towel and screw the lids on tightly.
Meanwhile prepare a boiling water boil. Process the jars in the boiling water for 10 minutes. Remove and let cool until jars seal.
Sealed jars of jam can be kept up to a year.
Tie a ribbon around the jar and give as a gift to family and friends.
Serve this jam on top of Cranberry Bread.