This cranberry jam is one I make at Christmas for family and friends. I especially like serving it for brunch, along with muffins or toast and fruit. —Sandee Berg, Fort Saskatchewan, Alberta
Holiday Cranberry Jam Recipe photo by Taste of Home
Holiday Cranberry Jam
Holiday Cranberry Jam Recipe photo by Taste of Home
Canning Altitude Jam-Jelly
Holiday Cranberry Jam
Prep Time
20 min
Cook Time
10 min
Yield
5 half-pints
Ingredients
- 2 cups fresh or frozen cranberries
- 1 medium orange, peeled and broken into sections
- 1 carton (16 ounces) frozen sliced strawberries, thawed
- 3 cups sugar
- 1 pouch (3 ounces) liquid fruit pectin
Directions
- In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
- Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.