Cranberry Strawberry Jam

Ingredients

• 1 pound frozen cranberries, defrosted
• 3 pounds frozen strawberries, defrosted
• 1 pound plus 1/4 cup white sugar, divided
• 1/4 cup brown sugar
• 1/2 teaspoon kosher salt
• 3 tablespoons juice from about 2 lemons
• 1/2 teaspoon butter

Directions

1. Set a small plate in the freezer; you’ll use it later to see if the jam has thickened enough. Sterilize your jars and lids. Put the cranberries in a food processor and pulse until roughly chopped, about 3 1-second pulses. Add the strawberries, then pulse 2 more times. Want a smoother spread? Keep pulsing until the fruit is finer.
2. Scrape the fruit into a deep, heavy-bottomed pot, then stir in 1/4 cup of white sugar. Cover the pot and let the mixture stand for 1 hour.
3. Use a potato masher to gently crush the fruit and loosen any clumps. Stir in the remaining sugar along with the brown sugar, salt, lemon juice, and butter. Set the pot over medium heat and cook, stirring now and then, until the mixture starts to bubble and splatter a bit. With a skimmer, lift away any foam that gathers. Continue cooking for about 20 minutes, stirring often so the fruit does not catch on the bottom of the pot.
4. Now start checking the set. Spoon 1/2 teaspoon of the hot fruit onto the chilled plate, then return the plate to the freezer. After 30 seconds, drag your finger through the jam. The line should stay open instead of flowing right back together. If you want it thicker, chill the plate again, cook the fruit another 4 minutes, and check it the same way. Keep doing that until the texture is where you want it, but don’t push the cooking too far or the flavor of the jam will change.
5. Take the pot off the heat, then spoon away any foam sitting on top of the fruit. Ladle the jam into the sterilized jars, leaving 1/2-inch of space at the top, and give the jars 10 minutes in a hot water bath. Unopened jars are fine at room temperature, with 6 months as the limit. Once opened, keep the jam refrigerated.