Spiced Christmas Jam

1 1/2 pounds fresh or frozen strawberries (about 6 cups)

1/2 pound fresh or frozen cranberries (about 2 cups)

2 1/2 pounds sugar (5 cups)

2 pouches liquid fruit pectin

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

In a large pot, combine the strawberries and cranberries. If using fresh strawberries, hull and chop them into small pieces. This will help them break down more quickly during cooking.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Allow the fruit to cook until it softens and begins to break down, about 10-15 minutes. The cranberries will pop as they cook, releasing their tart juices.

Once the fruit is softened, use a potato masher to gently mash the mixture until it reaches your desired consistency. For a smoother jam, mash more thoroughly; for a chunkier texture, mash lightly.

Stir in the sugar, ground cinnamon, ginger, allspice, and cloves. These spices give the jam a warm, holiday flavor. Increase the heat to high and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.

Once boiling, add the liquid pectin while stirring continuously. Return the mixture to a full, rolling boil and cook for 1-2 minutes. The pectin helps the jam set properly, giving it the right texture.

Remove the pot from the heat and skim off any foam that forms on the surface with a spoon. This will help your jam have a clear and smooth finish.

Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth to ensure a good seal. Cover the jars with lids and process them in a boiling water bath for 10 minutes to fully seal.

Allow the jars to cool completely on a towel or rack. As they cool, you should hear the lids pop, indicating a successful seal. Once cooled, store the jam in a cool, dark place.

Yield: Makes approximately 6 half-pint jars