1 1/2 pounds fresh or frozen strawberries (6 cups)
1/2 pound fresh or frozen cranberries (2 cups)
2 1/2 pounds sugar (5 cups)
2 pouches liquid fruit pectin, I'm using Certo Brand – 2 pouches at 170mL
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Begin by pureeing the strawberries and cranberries in your food processor. It doesn’t matter if the berries are frozen or fresh, just puree them either way. Depending on the size of your food processor, you may have to do this in batches. Transfer all of the pureed strawberries and cranberries to a large saucepan.
Measure the sugar and spices and add those to the saucepan now as well.
Over medium-high heat, bring the mixture to a full boil.
Once fully boiling, meaning that even while stirring, the bubbles are still forming on top of the jam, continue to boil for one full minute.
Remove the saucepan from the heat source and add in the liquid fruit pectin. Stir well to combine and place the saucepan back on the heat.
Once the jam returns to a full boil, boil for one full minute, stirring the whole time. Remove from the heat.
The bubbling will settle and once it does, use a spoon or ladle to skim off any foam and discard it.
Next, ladle the hot jam into the hot jars being sure to leave 1/4 inch of headspace. Place a clean, warm, sterilized seal on the jars and screw on a band until just finger-snug. That means that you should not apply any pressure when applying the screw band – just a snug fit is fine.
Lower the jars into the canning jar. Be sure the water level covers the jars by two inches. Bring the water to a boil, cover the canning pot, and boil for 10 minutes.
Once done, remove the jars from the water and transfer to a heat-proof surface. Allow jam to cool and set, undisturbed, for 12 hours. Wipe jars and label accordingly. Store jam in cool, dark cabinet.