Make a festive cranberry/strawberry jam for the holidays! Great for serving for Christmas breakfasts or brunches or gift giving.
Equipment
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Slow Cooker – 4 quart or larger (I own and use this one from Crock-Pot)
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Blender or immersion blender
Ingredients
- 24 oz. fresh cranberries, (about 6 cups)
- 16 oz. fresh strawberries
- 1½ tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/4 tsp. ground ginger
- 2 cups brown sugar
Instructions
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Add everything to the slow cooker and stir.
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Cook on HIGH for 4 hours without opening the lid during the cooking time.
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When the cooking time is up, add the contents from the slow cooker into a blender. Pulse until a jam forms. DO NOT OVER BLEND OR YOU WILL MAKE CRANBERRY BUTTER. You can use an immersion blender if you choose.
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The jam will thicken a lot while it cools, don’t fret. Cranberries have pectin in them.
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Add the hot jam to jars or plastic freezer containers. Serve within 2 weeks or freeze. This is not a canning recipe. Watch it below…
