Strawberry-Cranberry Jam

I made this jam last year as gifts for extended family. It was my first time making jam and I did okay, but I like the way it turned out better this year. I've adapted the recipe and the flavor seems better.

If this is your first time making jam, Allrecipes has great information here. And read the comments section for even more helpful tips. It's really not that hard, just a little time consuming. But this jam makes it worth it!

Fresh cranberries are not available until fall/winter at which point the price of strawberries is ridiculous. I just bought a 4 lb. bag of whole frozen strawberries at Walmart for $6. I used a little over 3/4 of the bag, I think. Or you can freeze your cranberries now and make the jam in the spring when strawberries are fresh and cheap.

I got four 1-pint jars and five 1/2-pint jars with this recipe, but I had a little left over and I really think you could get 6-7 1-pint jars.

STRAWBERRY-CRANBERRY JAM
adapted from Sparkling Holiday Jam on Allrecipes.com

2 1/2 quarts (10 cups) strawberries, coarsely chopped
1 (12 oz) bag fresh or frozen cranberries, coarsely chopped
2 (1.75 oz) packages powdered fruit pectin
1 tsp. margarine (to prevent the jam from foaming too much)
4 lbs. white sugar

Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.

In a large saucepan combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar and return to a boil. Cook for 1 minute; remove from heat.

Quickly fill jars to within 1/2 inch from top. Wipe rims clean and put on lids. Process in a boiling water bath for 5 minutes. Let cool on the counter for 24 hours.

Lids should be compressed - if you can "pop" the lid, put jam in fridge and consume within two weeks.