- 1 cup fresh cranberries
- 10-oz. package frozen strawberries, thawed
- 2 cups sugar
How to Make It
Put cranberries into a blender, cover and chop by turning on and off, on and off, etc. Empty into saucepan; add strawberries and bring to a boil. Add sugar and boil until thickened. (It doesn't thicken a lot.) Pour into jelly glasses. Jam may be stored in refrigerator for 2 to 4 weeks.