3 cups whole cranberries, fresh or frozen
1 orange, peeled, seeded, and sections separated
2 teaspoons grated orange zest, from the above orange
2 cups Lepp’s fresh or frozen, slightly thawed, sliced strawberries
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
2 teaspoons calcium water
2 cups sugar, divided
1 ½ teaspoon Pomona’s pectin powder
Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
Rinse cranberries and combine cranberries and orange sections in a food processor. Pulse until coarsely chopped.
Add strawberries, orange zest, cloves, and cinnamon. Process until finely chopped, but not pureed.
Put processed fruit mixture into saucepan.
Cook mixture for 2 minutes over low heat, stirring constantly.
Add calcium water, and mix well.
Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
Add the remaining 1 cup sugar once pectin is dissolved. Stir well and return to a boil. Once the jam returns to a full boil, remove it from the heat. Skim off any foam.
Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.