Plump, sweet, tart and tangy strawberries and cranberries make their appearance every season. This simple jam is so simple to make -the flavor combination is out of this world. 

Prep: 5 minutes

Cook time: 15 minutes plus 10 minutes water bath

Serves: about 14 half pints

Ingredients:

1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled

1 pound fresh or frozen cranberries, thawed

5 pounds sugar

2 pouches (3 ounces each) liquid fruit pectin

1 t. Butter (this will help with foaming)

What to do:

Grind strawberries and cranberries in a food processor or grinder. Place fruit and sugar in a large stock pot and bring to a full rolling boil, a boil that you can’t knock down; boil for 1 minute. Remove from the heat; stir in pectin and butter return to a full rolling boil, a boil that you can’t knock down. Boil for 1 minute, stirring constantly. Remove from the heat.

Carefully ladle hot mixture into clean, 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.

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.