I know what you are thinking! I know you are thinking that I am crazy for asking you to take the time to make jam! But you don’t have to can it. You can get those freezer containers in the canning section and just make freezer jam. And the other great thing about it is you can customize it to be no sugar or low sugar if you want! But the most important reason to make it is that you will combine it, my Rosemary Cookie recipe and a recipe I will post on Sunday to make a Christmas Cheesecake of epic proportions! I will give you the recipe but you can decide if you want to can it or not. If you want to can it then refer back to my Cherry Peach Jam recipe and it will help. I used a low sugar or no sugar pectin so this recipe is for that. If you decide to use regular pectin then refer to the inside of the label for the amounts and the method.
You will need:
2 cups of cranberries
2 cups of strawberries
3 tablespoons of low sugar pectin
1 ½ cup of sugar
2/3 cup of water
I used a handheld blender to crush up my fruit but you can use a blender or a food processor or mash it with a potato masher. Whatever works is fine just get the fruit down to an even consistency but not too smooth. Combine it with the water and the pectin in a large pot and bring to a boil that cannot be stirred down. Add your sugar and then bring back to a boil and boil for 1 minute. You are done and now you can place into jars and freeze or process in cans. Now go make the Rosemary Cookies and get ready for Cheesecake!!!
