Cranberry Blueberry Jam
In a large stock pot, combine the cranberries, blueberries,
lemon zest and juice, water, cloves and vanilla. Over medium heat,
simmer the fruit and spices for about 20-30 minutes,
until the cranberries burst and the flavors develop. Mash the fruit
with a potato masher, leaving it as chunky as you like. Stir in the
butter (this helps prevent a foamy texture to the jam).
Ladle the hot jam into hot sterilized jars and process in a water bath according to standard canning procedures, or simply cool and store in the fridge to be eaten within a few months. (See my previous post on canning.)
Yields 8 half-pint jars (8 cups) of jam.