Ingredients:

  • 12 oz fresh cranberries
  • 16 oz frozen strawberries
  • 4 cups granulated white sugar
  • 0.25 cup orange juice
  • 1 tbsp orange zest
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 1.75 oz powdered pectin

Instructions:

  1. Pick through the fresh cranberries to remove any bruised or soft berries, then rinse and drain.
  2. Place the cranberries, strawberries, orange juice, orange zest, cinnamon, and cloves into a 6-quart slow cooker.
  3. Add the granulated sugar and powdered pectin. Stir thoroughly until the fruit is completely coated in the sugar mixture.
  4. Cover and cook on low heat for 4 hours. The fruit will break down and the sugar will fully saturate the juices.
  5. Optional: For a smoother consistency, use an immersion blender briefly to reach your desired texture.
  6. Ladle the hot jam into sterilized mason jars, leaving a 1/4-inch headspace.
  7. Allow the jars to cool and set at room temperature or in the refrigerator for 12 hours before serving.