Every holiday deserves this jam! It's easy to make and super delicious! Put a pretty bow on the finished product, and they make the perfect gift!
1 large unpeeled orange, quartered
2 cups fresh cranberries
1 package frozen strawberries in light syrup (3 cups), thawed
3 cups organic turbinado sugar
1 pouch liquid fruit pectin, 3 fl. ounces
2 tablespoons orange liquor (or substitute frozen, concentrated OJ)
1/2 teaspoon cinnamon
1/4 teaspoon valencia spice (orange peel)
In a food processor combine the orange and cranberries. Pulse for 20 to 30 seconds or until well blended.
Add the strawberries, cranberry, and orange mixture to a large stainless steel or enamel pot over medium-high heat. Stir in the turbinado sugar.
Bring the mixture to a full boil over medium-high heat and cook for 2 to 3 minutes.
Meanwhile, prepare the jars and lids for canning.
Remove the jam mixture from the heat and stir in the cinnamon, Valencia, pectin, and orange liquor.
Carefully ladle the jam into the prepared jars. Secure the lids and allow the jars to cool.
Refrigerate any jam after opening.
Interested in learning even more about the art of canning? Check out our friends at Camping Cooks.
*If canning isn't your thing - or if you want to simplify this process, you can make this and keep it in a covered glass jar in the fridge for up to 4 weeks.
Enjoy!
