INGREDIENTS
3 cups sliced fresh strawberries 3 cups fresh or frozen cranberries 1 vanilla bean split and seeded, pod reserved 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 cup bottled lemon juice 1 tablespoon unsalted butter 2-1/2 cups granulated sugar
Pulse the strawberries and cranberries in a blender or food processor until chunky. Place the crushed berries in a 6 or 8-quart saucepan.
1
Stir in the vanilla bean seeds, the vanilla bean pod, ground cinnamon, nutmeg and lemon juice. Add the butter to the top of the jam.
2
4
Bring the mixture to a full rolling boil over high heat, stirring constantly. Add the sugar and stir to dissolve. Return the mixture to a boil. Continue to boil for one minute, stirring constantly. Remove the pan from heat. Skim the foam if any has accumulated.
Yield
1 tablespoon
calories
56 kcal per serving
CARBS
14 g