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1
Sterilize jars&bands according to manufacturers instructions.
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2
I sterilize jars in the water canner so the water is ready for processing when jam is cooked.
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3
Bring a small pan of water to boil.Remove from heat add lids and set aside.
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4
Strain strawberries Reserving the juice.
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5
Crush strawberries and set aside.
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6
Add enough water to reserved juice to equal 1and 1/2 cup.
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7
Wash cranberries.
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8
In large pot add cranberries sugar and juice/water mixture.
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9
Bring mixture to a rolling boil, reduce heat and simmer for 15 minutes.
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10
Continue to stir so this will not burn
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11
After 15 minutes add crushed strawberries bring back up to rolling boil reduce heat and simmer for additional 10 minutes.
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12
Stirring frequently.
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13
After 10 minutes remove jam from heat.
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14
Spoon jam into jars leaving 1/4 inch headspace.
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15
Make sure no air is in jam, l do this by taking a wooden skewer and stiirring jam.
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16
Clean jar rims and place lids and bands on.do not over tighten hand tight is fine.
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17
Add jars to water bath canner and process for recommended time for jam according to where you live.Where I live its 10 minutes.
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18
After processing remove from canner and let sit undisturbed for 24 hours.
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19
After 24 hours enjoy or store in cool dark place up to 9 months.
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20
If you have a jar that doesn't seal store in refrigerator and use within 3 weeks.
