Ingredients
4 cups sliced strawberries (I used fresh strawberries I previously froze)
2 cups fresh or frozen cranberries
1 tsp. butter (to prevent foaming)
1 tbls. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 box Sure Jell (powdered pectin)
8 cups sugar
Method
Turn stove-top on to high heat. Place a large stock pot on burner and add butter, strawberries, cranberries, all spices and Sure Jell.
Bring mixture to a boil, stirring to prevent sticking.
Add sugar all at once and return to a rolling boil (one that doesn't stop while stirring), stirring constantly. Boil hard 1 minute.
Remove stock pot from heat and ladle jam into canning jars leaving 1/4-inch headspace. Cover jars with lids and bands and tighten just until finger tight.
Process jars 10 minutes in a boiling water bath or steam canner. Let sit on your kitchen counter-top undisturbed for 24 hours. Store in pantry.
Yield: 10 - 8 oz. jelly jars
