I’ve had a request to share my strawberry cranberry jam recipe and am happy to do so. Strawberry cranberry jam is yummy on ice cream, homemade biscuits, toast, waffles or pancakes.
10 cups of fresh strawberries barely chopped (the smart gals in my Farm Girls and Feed Sacks group say do not over chop strawberries or it will not gel–has something to do with the enzymes. Using frozen strawberries in this recipe does not work well.)
2 cups of cranberries chopped (you need to buy these during the holidays and freeze them until the summer when you can get fresh strawberries. I freeze them whole, in the original bag, then wash and chop them when making the jam)
5 pound bag of sugar (or 4 pound bag of sugar plus 2 – 2 1/4 cups of sugar)
2 boxes sure jell (premium fruit pectin)
Follow directions inside of the sure jell box for making jam. Water bath for 15 minutes.