Description
Bright, festive jam that balances tart cranberries with sweet strawberries and cozy spices — made in the slow cooker for zero fuss. Great on toast, cheese boards, or jarred as a homemade gift (just remind folks to refrigerate).
Ingredients
Scale
- 1½ lb cranberries (fresh or frozen)
- 1½ lb strawberries (hulled; fresh or frozen)
- 1 cup granulated sugar
- 1¼ cups light brown sugar, packed
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Optional: zest of 1 orange or 1 Tbsp lemon juice (for brightness)
Instructions
- Dump everything — cranberries, strawberries, both sugars and the spices — into a 6-quart (or similarly sized) slow cooker. Stir so the fruit is evenly coated. If using zest or lemon, add it now.
- Cover and cook on High for about 4 hours. Open once around the halfway mark to give it a good stir so nothing sticks to the sides.
- When the fruit has broken down and the mixture looks glossy, puree it to your liking. Use an immersion blender right in the cooker for a few quick pulses, or transfer in small batches to a countertop blender. Pulse 2–3 times for a jam with a little texture; blend longer for a smoother spread.
- While still hot, spoon the jam into clean jars. Wipe the rims, seal, and let them cool on the counter. The jam will firm up as it chills.
- Refrigerate overnight before serving so the flavors settle and the texture sets.
Notes
- This recipe makes a refrigerator jam (not processed for pantry shelf stability). Keep jars chilled and use within a few weeks, or freeze for longer storage.
- If you prefer chunkier jam, mash the fruit with a potato masher instead of blending.
- To thicken further, simmer the blended jam (lid off) on low for 15–30 minutes, stirring occasionally.
- For gifting, include a note: Refrigerate after opening. Small jars make charming presents.