Cranberry Fruit Jam

2 packages (10 ounces each) frozen raspberries or strawberries in syrup, thawed
4 cups cleaned cranberries
3 cups sugar

Prepare home canning jars and lids according to manufacturer's instructions.

Drain raspberries or strawberries; reserve syrup. Add water to make 1 1/2 cups. Combine cranberries, syrup and sugar in large 6- to 8-quart saucepan. Bring to boil; reduce heat and simmer 12 to 15 minutes. Add raspberries or strawberries and return to boil. Reduce heat and simmer 10 minutes, stirring frequently. Remove from heat; skim and stir alternately for 5 minutes.

Carefully pour into hot jelly jar, leaving 1/4-inch head space. Wipe jar rim clean; place lid on and screw band down evenly and firmly. Place closed jar in canner. Repeat for each jar. Process 15 minutes in boiling water bath canner.

Makes about 6 8-ounce jars.

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