Cranberry Strawberry Jam

Makes one 16 ounce jar or two 8 ounce jars. If you are planning to can this, sterilize the jars, lids and rings according to standard canning practice.

1. Wash strawberries and cranberries. Cut tops off each strawberry and discard. Cut vanilla bean in half lengthwise and scrape out seeds.

2. In a medium sized saucepan add vanilla bean and seeds, the juice of your one whole orange, the berries and the remaining ingredients. Mix together lightly.

3. Place over a medium to medium-high flame and cook gently until the berries have given off their liquid. Then bring this mixture to a gentle boil, stirring occasionally.

4. Once your mixture has come to a boil, insert a candy thermometer (and/or place a dessert plate in the freezer—you’ll see why in a second).

5. Turn down flame to low. Gently and slowly cook mixture (still stirring occasionally) until your thermometer reaches 210-220 F, about 20 minutes.

** If you don’t have a candy thermometer, after 10 minutes take the plate out of the freezer and place a dollop of the jam mixture on the surface of the plate. Let it sit about 2 minutes. If jam is runny, continue to cook. If it holds its place when plate is tilted you’re there!

** Even if you have a thermometer, it’s still good to test your jam with the plate method. This just ensures your jam isn’t too runny.

6. When it’s ready, take pot off heat and remove vanilla bean and cinnamon stick. Puree (using an immersion blender or doing it carefully in a blender) until desired consistency. We like our jam pretty smooth.

7. Immediately pour mixture into sterilized jam jars and secure with the lid. Let the jars sit at room temperature until you hear the “POP” of the lid. This means your jam is sealed and will prevent bacteria!

8. Place jars in fridge after opening or wrap as gifts for friends!