1. Prepare the fruit
If using fresh strawberries, wash, hull, and chop them into small pieces.
Add the strawberries and cranberries to a large saucepan.
2. Cook the fruit
Place the saucepan over medium heat and cook for about 8–10 minutes, stirring occasionally.
As the fruit softens, gently mash some of it with a potato masher. Leave some pieces intact for a chunky homemade texture.
3. Add the spices
Stir in the cinnamon, cloves, and lemon juice.
Let the mixture simmer for another 2–3 minutes, stirring frequently.
4. Add the pectin
Stir in the powdered pectin and bring the mixture to a full rolling boil, stirring constantly.
5. Add the sugar
Gradually add the sugar while stirring.
Bring the mixture back to a full rolling boil and boil for about 1 minute, stirring constantly.
Remove from the heat and skim off any foam from the surface if necessary.
6. Fill the jars
Ladle the hot jam into clean, hot jars, leaving a little space at the top.
Wipe the rims clean and place the lids on the jars.
7. Cool
Allow the jars to cool at room temperature until the jam has set.
For a simple refrigerator version, store the cooled jam in the refrigerator and use within a few weeks, or freeze it for longer storage.
8. Serve
Spread it over warm toast, biscuits, pancakes, or English muffins.
It’s also delicious spooned over cream cheese with crackers for an easy holiday appetizer.
Holiday Tip 🎄
Pour the finished jam into small decorative jars, add a ribbon, and you’ve got a beautiful homemade Christmas gift!
Sweet strawberries + tart cranberries + warm cinnamon = Christmas in a jar! ❤️🎄
For shelf-stable room-temperature canning, use a tested canning recipe and follow current safe-canning instructions rather than relying on this refrigerator-jam method.
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