Recipe: Festive Cranstrawberry Jam (canning recipe, small-batch)

FESTIVE CRANSTRAWBERRY JAM

1 (15 ounce) package of frozen sliced strawberries in light syrup, thawed
2 cups fresh or frozen cranberries
1 large unpeeled orange, cut into large pieces, seeds removed
3 cups sugar
1 pouch liquid fruit pectin
2 tablespoons orange liqueur (or frozen orange juice concentrate)

Sterilize jars by partially filling a boiling-water canner with hot water. Place jam-size jars - enough in total to hold food from recipe - in the canner. Have a kettle handy with boiling water to top up the canner's water level so that jars are fully immersed in the water. Cover. Over high heat, bring water to a boil. Maintain boil for at least 10 minutes.

Place strawberries in a very large stainless steel or enamel saucepan.

In a food processor, coarsely chop cranberries and orange. Remove and add to saucepan. Stir in sugar. Bring to a full boil over high heat.

Meanwhile, place jar snap lids in hot or boiling water to soften seals and sterilize according to manufacturer's directions, about 5 minutes.

Constantly stir the fruit and sugar mixture. Boil hard for 2 minutes. Remove from heat and stir in pectin and liqueur.

Remove sterilized jars from canner. Ladle fruit mixture into jars, to within 1/2 inch of rim. Wipe any stickiness off jar rims. Remove jar lids from water bath. Center lids and tighten band using fingers only.

Place jars in canner, leaving about 1 to 2 inches (2.5 to 5 cm) of water above jars. Cover canner and return water to boil. When water starts boiling, begin processing for 5 minutes.

Remove jars from canner. Place on a surface covered with newspapers or several layers of paper towels. Cool for 24 hours. Check jar seals (lids should turn downward). Label jars. Store in cool dark place.

Makes 6 cups
Source: The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard