Cathy's Christmas Jam
4 cups crushed fresh strawberries
6 oz fresh cranberries, finely chopped in the food processor (not pureed!)
1 pkg powdered Sure-Jell
2 tsp lime juice
1 tsp cinnamon
1/2 tsp ground cloves
7 cups sugar
Sterilize 8 (8-oz) canning jars and the lids.
Combine the strawberries, cranberries, Sure-Jell, lime juice, cinnamon and cloves and bring to a full boil over high heat. Cook, stirring constantly for 1 minutes. Stir in the sugar. Return to a full, rolling boil and cook 1 minute. Test (drop a tiny bit on a cold saucer and let it set a couple of minutes. Meanwhile, continue to cook and stir the fruit. If the test drop develops a "skin" it's ready. (I've never had to cook this longer than about 3 minutes.)
Ladle the jelly into the sterilized jars. With a damp cloth, wipe the rims to remove any spills. Place the lids on the jars and screw on the rings to seal. Place the jars on a rack in a large pot of boiling water. The water should cover the jars by 1-2 inches. Cover the pot and process for 10 minutes.
Remove the jars carefully and let cool on a towel (do not invert the jars!) I love to hear them pop as they seal!
This is absolutely delicious and has a beautiful color. Makes a great gift too! Everyone loves homemade preserves!!
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