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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This recipe comes from the 1988 Southern Living Annual Cookbook. I have made it every year and it has always been well received. This is great on homemade biscuits! Ingredients:
1 (12 ounce) package fresh cranberries |
2 (10 ounce) packages frozen strawberries, thawed |
4 cups sugar |
1 (3 ounce) package liquid pectin |
Directions:
1. Position knife blade in food processor bowl; add cranberries. Top with cover; process until cranberries are coarsely chopped. Combine cranberries, strawberries, and sugar in a Dutch oven, bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; add pectin to mixture. Return to a full folling boil; boil 1 minute, stirring constantly. Rewmove from heat, and skim off foam with a metal spoon.
2. Quickly pour jam inot hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.
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