Christmas Jam

Ingredients

• 40 ounces frozen strawberries
   
• 16 ounces fresh or frozen cranberries
   
• 4 cups sugar
   
• 2 pouches (3 oz each) liquid fruit pectin

Instructions

1. In a food processor, pulse the strawberries and cranberries - you can process them to a finely chopped texture for a completely smooth jam, or leave some fruit partially chopped for a chunkier jam. (Alternatively, you can use an immersion blender after the mix is melted in the pot before it gets hot.)
    
2. Pour the processed fruit into a large, heavy-bottomed pot. Add the sugar and over a medium-high heat, bring the fruit and sugar mixture to a full, rolling boil while stirring.
    
3. Boil for 1 minute.
    
4. Remove the pot from the heat and add the pectin, stirring to mix completely.
    
5. Bring back to a rolling boil and boil for 1 minute.
    
6. Allow jam to cool for 5 minutes, then skim off the foam from the top.
    
7. Ladle the hot jam mixture into sterile, half-pint jars, leaving ¼ inch headspace. Wipe jar rims clean, cover with hot lids and screw on the jar bands.
    
8. Bring a large pot of water to a boil, and carefully place the jars inside. Process in a boiling water canner or boil the jars for 10 minutes in the water bath.
    
9. Carefully remove the jars and set aside to cool. Jar lids will make a small popping sound when they have cooled, indicating a good seal.