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Cranberry Strawberry Jam

[Photograph: Stephanie Stiavetti]

This jam is ultra flavorful, and it will cause your sun-starved salivary glands to kick into high gear. Sweet strawberries are always the life of the party, and we've invited tart cranberries as well, making for a bright red flavor explosion. You'll find the texture of these preserves relatively chunky, but if you prefer your jam smoother, feel free to whiz your just-defrosted fruit a few more times in the food processor for a finer finished product.

I enjoy this incredibly colorful jam most when it's spread on a bagel during a particularly cold winter morning.

Note: Don't skip out on the tiny amount of butter—it goes a long way to prevent foaming.

About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.

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