12 Oz Cranberries fresh or frozen, thaw first if frozen
1 Orange, peeled and sectioned
2 t Orange Zest, from the peel
16 Oz Fresh or FrozenStrawberries thaw if you use frozen
1/4 t Ground Cloves
1/4 t Ground Cinnamon
1/4 t Allspice
4 C Sugar, pure cane is best
1 Package Powder Fruit Pectin
1/2 C Water
Wash jars, lids, and rings. Fill jars 2/3rds full of water and
place in water-bath canner. Fill with water. Put canner on
stove over medium-high heat to sterilize jars while you make
the jam.Place lids in a small saucepan covered with water.
Boil over medium-high heat while you make the jam. Set
rings to the side, they don't need sterilized.
Place cranberries and sectioned orange into a blender. You
just want them coarsely chopped. My blender has a food
chop option, and I use that.Add in the strawberries, orange
zest and spices. Stir a bit in the blender to make sure they
get mixed a little. Blend until everything is chopped fine.
You don't want it pureed.Stir fruit mixture and water
together in a 5 qt stock pot.Stir in fruit pectin and add
your 1/2 teaspoon of butter (this reduces foaming).
Bring the mixture to a rolling boil over high heat, stir
constantly.Add sugar to the mixture. Return to full rolling
boil. Boil exactly 1 minute.Remove from heat. Using a metal
spoon, skim off any foam.Immediately ladle hot jam into
prepared jars. Leaving 1/4 inch headspace.Wipe rims and
threads. Center lid. Place ring on just finger tight. Place
jars back in canner.When all the jars are filled, fill canner
with water until jars are covered with 2 inches.
Cover canner. Bring to a boil. Process for 10 minutes.
Turn off heat. Uncover canner. Allow jars to sit for 5
minutes.Remove jars to a towel-lined counter and leave
undisturbed for 24 hours before checking seal.
Check for proper seal. If any didn't seal, place in the
refrigerator and use within 2 weeks.
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