1 pkg. (12 oz) fresh cranberries
2 pkgs (10 oz each) frozen strawberries, unsweetened
4 c. sugar
1 pkg (3 oz) liquid pectin
Position and knife blade in food processor bowl. Add cranberries
and process until cranberries are coarsley chopped. Combine cranberries, Strawberries, and sugar in large non-reactive saucepan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Quickly pour jam into hot sterilized half-pint jars, leaving 1/4 inch space. Wipe jar rims. Cover at once with sterilized metal lids and screw-on bands.
Process in a boiling-water bath 10 minutes. Makes 7 half pints.