A recipe for a strawberry-cranberry jam has been posted on the Internet with the title of “Christmas jam”. It is a gorgeous red color, and is delicious as well. I love how the blend of strawberries and cranberries is perfect for the transition from summer to fall.

I personally do not taste the cranberry…but having made homemade strawberry jam before, I know that adding the cranberries really helps with the beautiful color. I also find that this recipe doesn’t separate into layers the way strawberry jam can. (If you don’t know what I’m talking about, don’t worry about it. I’m just saying this is easier and better than homemade strawberry jam.)

Pull out some of your frozen cranberries from last year and make this jam now. This jam can be made with fresh or frozen cranberries and strawberries. If you are a canner, you may also can some and save for Christmas gifts. Note: when I make this jam, I use the food processor to process all the fruit (I don’t leave it chunky).

The complete instructions, including lovely photos and free printable gift tags, are here. The recipe was developed for liquid pectin, but if you read through the reader comments there is some discussion about the use of powdered pectin and lower sugar.

(Image credit: shopartgallery)

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