Ingredients You’ll Need

  • 5 cups fresh cranberries
  • 4 cups strawberries (hulled)
  • 4 cups granulated sugar
  • 1 tablespoon lemon juice

These simple ingredients come together beautifully, producing a jam that’s rich, glossy, and full of flavor. The cranberries give it a subtle tang, while the strawberries add natural sweetness. Lemon juice acts as a natural preservative and enhances the fruit flavors.

Step-by-Step Instructions

Step 1: Prepare the Fruits

Begin by rinsing both the cranberries and strawberries under cold water. Hull the strawberries by removing their green tops, then cut them into halves or quarters depending on their size. Check the cranberries and discard any that are soft or bruised.

Step 2: Combine the Ingredients

In a large, heavy-bottomed saucepan, combine the cranberries, strawberries, and sugar. Stir everything gently until the fruits are well-coated with sugar. Add the tablespoon of lemon juice and mix again. Allow this mixture to sit for about 15–20 minutes. This resting period helps draw out the natural fruit juices and softens the berries.

Step 3: Cook the Jam

Place the pan over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent the jam from sticking to the bottom of the pan. As the cranberries begin to pop, you’ll notice the mixture thickening and deepening in color. Continue simmering for 25–30 minutes, occasionally skimming off any foam that forms on the surface.

Step 4: Test for Doneness

To check if your jam is ready, use the “cold plate test.” Place a small plate in the freezer before you start cooking. When you think the jam is done, spoon a small amount onto the cold plate and let it sit for 30 seconds. Push it gently with your finger; if it wrinkles slightly, it’s ready. If not, continue cooking for another 5–10 minutes and test again.

Step 5: Sterilize and Fill the Jars

While the jam cooks, sterilize your glass jars by boiling them in water for about 10 minutes. Once the jam reaches the perfect consistency, carefully ladle it into the hot jars, leaving about ¼ inch of headspace at the top. Wipe the rims clean, seal them tightly, and process in a boiling water bath for 10 minutes if you want long-term storage.