2 (20.00 ounces) packages frozen strawberries or 2 1/2 quarts
fresh strawberries, hulled
1 lb cranberry, fresh or frozen
5 lbs granulated sugar
2 (3.00 ounces) envelopes liquid fruit pectin
Using a food processor, grind up the berries until smooth. Place in a large stockpot with sugar and pectin and stir to coat. Bring to a full, rolling boil and keep it boiling for 1 minute stirring the entire time. Remove from heat immediately and let cool 5 minutes.
Skim off any foam that has risen to the top.
Pour into clean, hot, sterilized canning jars, leaving 1/4" space
at the top of each jar. Put on caps and process 15 minutes in a hot water canning bath.
Remove from canning bath with sterile canning tongs and let cool
upside down overnight, making sure each jar has properly sealed.