Holiday Cranberry Jam
TOTAL TIME: Prep: 20 min. Process: 10 min.
YIELD: 5 half-pints.
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
Ingredients
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2 cups fresh or frozen cranberries
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1 medium orange, peeled and broken into sections
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1 carton (16 ounces) frozen sliced strawberries, thawed
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3 cups sugar
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1 pouch (3 ounces) liquid fruit pectin
Directions
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1.
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.
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2.
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.
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