Instructions
- Wash jars, lids, and rings. Fill jars ⅔rds 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 ½ 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 ¼” 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″.
- 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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