Of all the jams and jellies I’ve made through the years, this is the most requested and no holiday gift basket from our home is complete without it. Also fondly known as Christmas Jam , it is a delightful combination of strawberries and cranberries, coming together to create a surprising dance of flavors – both sweet and tart!
The flavor profile of this unique jam makes it perfect to top a hot biscuit or croissant, or served as a condiment on a roasted turkey sandwich. And it’s wonderful on a cheese board, pairing beautifully with Saint-André, a divine French triple crème cow’s milk cheese.
If you’ve never made jams this one is surprisingly easy. You can keep the ingredients on hand, using frozen strawberries and frozen cranberries. I chop the slightly thawed cranberries and strawberries in a food processor. Take care with the frozen strawberries, they will break down quickly in your processor – it only takes 5-6 pulses.
The jam is set using liquid pectin, which has a fairly long shelf life – I almost always have a box or two on hand for any jam emergency! A teaspoon of butter minimizes any foaming from cooking. (Skimming foam off of jam is tedious!) Before you start, have your canning jars and lids washed and prepped, ready to fill once your jam is cooked. This batch makes about 7 half-pint jars.
12 ounces (one bag) cranberries, rinsed, sorted and coarsely chopped
20 ounces frozen strawberries, coarsely chopped
4 cups sugar
1 teaspoon butter
3 ounces (1 package) liquid pectin
In a large, heavy stockpot or kettle add the chopped cranberries, the chopped strawberries, sugar and butter.
Cook over low heat until the sugar has melted.
Raise the heat to medium and bring to a boil. Boil the jam for 1 minute. Add the liquid pectin and stir thoroughly into the jam.
Continue cooking, bringing the jam back to a boil and boil 1 minute. Ladle into clean jars and either refrigerate or process in a water bath for 10 minutes.
Perfect for holiday gifts and entertaining!