Wash jars, lids, and rings. Fill jars ⅔ full with water and place in the canner. Fill with water. Place the canner on the stovetop and sterilize the jars over medium-high heat while you make the jam.
Place the lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set the rings aside; they do not need to be sterilized. Place the cranberries
and orange wedges in a blender. They should only be roughly chopped. My blender has a chopping function, and that’s what I use.
Add the strawberries, orange zest, and spices. Stir a little in the blender to blend everything well. Blend until finely chopped. Do not puree. Combine the fruit mixture
and water in a 5-quart stockpot.
Stir in the fruit pectin and add ½ teaspoon of butter (this reduces foaming). Remove from heat. Skim any foam with a metal spoon. Immediately pour hot jam into the prepared jars, leaving a 6 mm gap. Wipe the rims and threads. Close the lid in the center. Place the ring on the canner, making sure it’s hand-tight. Return the jars to the canner. When all jars are filled, fill the canner with water until the jars are covered by 5 cm. Cover the canner. Bring to a boil. Process for 10 minutes. Turn off the heat. Remove the canner. Let the jars stand for 5 minutes. Place the jars on a towel-lined work surface and let them rest for 24 hours before checking the seal. Check for proper sealing. If a jar is leaking, refrigerate and use within 2 weeks.
See continued on the next page.
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