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Search by meal occasion |
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1
bag
(12 oz.) fresh
cranberries
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1
pkg.
(16 oz.)
frozen sliced strawberries in sugar, thawed
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1
box
SURE.JELL Fruit Pectin
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1/2
tsp.
butter or margarine
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3-3/4
cups
sugar, measured into separate bowl
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WASH jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
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CHOP cranberries in food processor using pulsing action; place in 6- or 8-qt. saucepot. Add strawberries.
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STIR pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
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LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 min., then turn upright. (Or, follow water bath method recommended by USDA.) After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
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