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Today’s idea is yummy and super easy to make!
Three ingredients and you have a killer freezer/fridge jam, or process the jars to make them shelf stable. It’s great on everything from Angel Food or Pound cake, to toasted English Muffins! You can even turn it into an appetizer by pouring some over a soft brick of cream cheese and sprinkling a few toasted shaved almonds over it — ready for spreading on a cracker.
I got this recipe from a lady in the “God Squad”. Way back, when I had my restaurant, there was this sweet group of older ladies that would come for a cup of coffee and a roll everyday after 6:30 mass at the local Catholic church. We fondly dubbed them the “God Squad” and the name stuck with the locals.
They even gave me a pained ceramic plate for my wedding, signed by all of them…such sweeties!
This recipe came from Mary – in exchange for using our machine to grind up the cranberries so she could make a batch x 10. (Keep in mind you never want to double a jam or jelly recipe as it won’t set correctly…you have to make each individual batch at a time).
It’s yummy, easy and very cute in a little jelly jar when you tuck it into a basket – enjoy!
2 C ground fresh cranberries (I toss them in the Cuisinart)
20 oz Frozen strawberries, thawed
4 C sugar
Combine cranberries and strawberries in a have saucepan. Slowly bring to a boil. Add sugar and mix well. Bring to a boil, then simmer until thick (about 10 minutes). Pour into prepared jars.