Step 1

Grind the strawberries and cranberries in a food processor or grinder.

Step 2

Transfer the berry mixture to a Dutch oven, then add the sugar. Bring the pot to a full boil and continue boiling for one minute.

Step 3

Remove the pot from the heat and immediately stir in the pectin. Return the pot to the heat and bring it to a full boil, stirring constantly for one minute. Remove the pot from the heat and allow it to cool for five minutes, then skim off any foam.

Step 4

Carefully ladle the hot jam into preheated 1/2-pint jars, leaving 1/4 inch of headspace at the top.

Step 5

Remove any air bubbles, wipe the outsides of the jars clean and place on the lids. Process for 10 minutes in a boiling water canner. Editor’s Tip: To remove the air bubbles, use a nonmetallic utensil to stir the jam. Using a metal utensil may scratch the glass jar and cause it to crack.