Easy Strawberry Cranberry Jam. A super simple and very easy recipe for a delicious jam without pectin, using equal parts strawberries, cranberries and sugar.
We recently purchased a new fridge which is how this delicious jam came to be made. In cleaning out the freezer, Spouse discovered a small bag of partridgeberries that our friend Ellen had given us a couple of months before that I had honestly forgotten about. There was also part of a large bag of frozen strawberries that were found at the back as well. They had also been there for at least a couple of months because I know we had purchased more, several times since. We can’t keep them in the house because of the kids constantly making fresh fruit smoothies for breakfast. Somehow the remnants of this bag had escaped notice, so they needed to be used as well.
Jam seemed like an obvious choice, and even though I had never tried Strawberry Partridgeberry Jam before, I had sampled Strawberry Cranberry Jam, so knew it would work. Partridgeberries, or lingonberries, are very popular here in Newfoundland and are often made into jam. They are similar to cranberries but they are much more tart and intensely flavoured. Like cranberries, they are very high in natural pectin which is a good thing for jam because it means you don’t really have to add any or worry about getting the sugar content high enough to activate added packets of pectin. The natural pectin is enough to do the trick here, in my view.
Partridgeberries do take a lot of sugar to cut through their tart, sour taste, so I took a guess and added equal parts of sugar, strawberries and cranberries; I figured if it was too tart, I would add more sugar, if it was too sweet I would ad more fruit. Turns out the balance was perfect for my taste. If you are using cranberries, you can try starting with 1 1/2 cups of sugar if you like, as cranberries are not as tart as partridgeberries. Some people may prefer it on the tarter side.
I really need to clean out the freezer more often to put the remnants of things to good use. My Bumbleberry Crumble or my Bumbleberry Port Jam are other good example of how you can combine leftover frozen fruits to create a dessert or jam while not wasting a single thing.
If you are planning on keeping this jam for longer than a couple of weeks in the fridge, or if you are making a large batch, please follow proper, food safe guidelines and method for bottling jam.
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- 2 cups sugar
- 2 cups strawberries sliced or cut into quarters
- 2 cups cranberries halved
Chop the strawberries and cranberries before measuring. If the cranberries are particularly large you can cut them in quarters instead of half.
Bring all of the ingredients together and simmer slowly for about a half hour, until most of the liquid has boiled off and the jam begins to take on a thickened consistency. Skim off any white foam that comes to the top.
Do not let the jam boil rapidly, a slow simmer is best to maintain identifiable pieces of the fruit in the jam and keep its clear appearance.
If you are planning on keeping this jam for longer than a couple of weeks in the fridge, or if you are making a large batch, please follow <span style="color: #ff0000;"><strong><a href="http://www.bernardin.ca/pages/step_by_step___your_guide_to_home_canning/32.php" target="_blank">proper, food safe guidelines and method for bottling jam.</a></strong></span>
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