1 (12 oz.) pkg. fresh cranberries
2 (10 oz.) pkg. frozen strawberries, thawed
4 c. sugar
1 (3 oz.) pkg. liquid pectin

Position knife blade in food processor bowl; add cranberries. Top with cover; process until cranberries are coarsely chopped. Combine cranberries, strawberries, and sugar in a Dutch oven; bring to a boil and cook 1 minute, stirring occasionally.

Remove from heat; add liquid pectin to the mixture. Bring back to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat, and skim off foam.

Quickly pour jam into hot sterilized jars, leaving 1/4 inch of headspace; wipe jar rims. Cover jars at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Yield: 7 half pints.