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

Process cranberries (coarsely chop in blender or food processor). Combine cranberries, strawberries, and sugar in Dutch oven; bring to a boil and cook 1 minute, stirring constantly.

Remove from heat; add liquid pectin to 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 in jar. Wipe jars rims clean. Cover jars at once with metal lids and screw on bands. Process in boiling water bath 5 minutes. Makes 7 half pints.