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

Position knife blade in food processor or 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 for 1 minute, stirring occasionally. Remove from heat; add pectin to mixture. Return to full rolling boil; boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon.

Quickly pour jam into hot sterilized jars, leaving 1/4 inch headspace, wipe jar rims. Cover at once with medal lids and seal. Turn upside down for 5 minutes to insure seal. Yields 7 half pints.