Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 5831
Yield: Eight 8-ounce jars
Prep time: 10 minutes
Active cooking time: About 25 minutes
Recipe type: Jam/Preserves
Cuisine: American
  • 2 pounds fresh strawberries
  • 2 pounds fresh cranberries
  • 4 cups granulated sugar
  • Juice of ½ lemon
  1. Pick over the cranberries and discard the soft ones. Rinse under cold water and drain in a colander.
  2. Rinse the strawberries under cold water. Remove the leaves and cut the berries lengthwise into 4-8 pieces, depending on the size of the fruit.
  3. Add the strawberries to a heavy bottomed stainless-steel pot (4-5 Qt size)
  4. Add all of the sugar to the pot and stir for a few minutes until the natural juices from the strawberries start mixing with the sugar.
  5. Add the cranberries and fresh lemon juice to the pot and gently mash the berries with a potato masher, or couple of forks, just until you notice the sugary syrup form in the pot.The idea is to work the sugar into the berries to bring out their juice, without chopping them to small pieces.
  6. Place the pot over a heat diffuser and keep stirring over medium or medium low heat. The heat diffuser prevents sticking and burning to some degree, so if you’re not using it, heat on medium low to prevent sticking.
  7. Stir and continue heating until the syrup comes to a full boil and a thick pink foam collects on top.
  8. Allow the jam to keep cooking on a consistent low boil for 20-25 minutes. Check and stir frequently to prevent sticking.
  9. The jam is ready when the syrup is thickened, and the berries are tender and cooked through. Both strawberries and cranberries have a lot of natural pectin, so you will not need to add any packaged pectin to make this jam, and it thickens further as it cools.
  10. Remove the pot from heat and allow the jam to cool 5-10 minutes, before spooning it into clean and dry jars with tight lids. I’ve used small 8-ounce jars, but you could use larger jars if you wish. Allow the jam to cool completely in the jars over the counter before closing the lids and refrigerating them.
  11. Serve this holiday jam over Barbari, toasted baguette or your favorite bread. The sweet tart flavor of this jam also makes it a perfect topping for ice cream!
To freeze cranberries: Pick through and rinse the berries under cold water. Drain all the water and allow the surface moisture of berries to air dry on the counter. Place the berries in freezer bags and store in the freezer for several months. Use frozen or thawed.
Recipe by Persian Mama at