Jams, jellies, and preserves make great gifts. Whether you crate a variety basket of jewel hued jams for a birthday or Christmas gift, or a single jar as a hostess gift - home cooked preserves, jams and jellies are always appreciated.

Here is a reicpe for cranberry preserves, a welcome flavor for winter with a beautiful ruby color. Following that is a recipe for cranberry jam that includes frozen strawberries.

Before cooking the preserves (or jam), make sure that you have the necessary materials. You will need:

A large pot for cooking the jam

A real large pot for the water bath to seal the jars

A metal rack to place at the bottom of the hot water bath

Jars, rim, and lids. 8 oz. sizes work best for jams, jellies, and preserves. You can buy a case that includes everything or, you can reuse old jars and rims. Make sure that you have new lids to ensure a tight seal

A large bowl for the measured sugar (always measure into a bowel first, then put the sugar in the pot.

Another large bowl or container for the fruit (always measure the fruit first, then put it in pot)

Cutting board

Sharp knife

Long handled cooking spoon

Tongs - to lift jars out of hot water

Apron (it's messy)

6 Cups Cranberries

5 Cups Sugar

1 Orange

1 1/2 Cup Water

1 Pouch Liquid Fruit Pectin

1/4 Cup Orange Juice

1 Slim Sliver of Margarine (to prevent foaming)

Wash, rinse, then sterilize the jars, rims and lids. Pour boiling water in jars. Fill a bowl with rims and lids and cover with boiling water. Let stand until it's time to use them, then quickly dry with a clean towel

Chop orange

Rinse cranberries. Measure and pour into a large pot

Measure sugar and pour into a large pot

Add chopped orange and water to the cranberries and sugar. Mix. Let stand for 10 minutes. (Doesn't it look pretty?)

Turn heat on high. Bring pot of cranberry mixture to full rolling boil while stirring continuously.

Boil hard for 1 minute

Remove from heat

Stir and skim off foam for 5 minutes. If you added the margarine, there should be very little foam, but stirring keeps the fruit from all floating up at the top

Pour into clean jars to 1/4" of rims

Clean jar rims and edges

Set lids on top and attach rims, not too tightly, you want air to escape during processing

Place jars in hot water bath (boiling water) for 10 minutes to seal

Remove jars from hot water and let stand

If you press on the lid and it depresses, the led had not sealed. You can return the jar to the hot water bath or turn the jars upside down. If you hear a click, they have sealed.

Store in a cool, dark place

This recipe makes about 8 1/2 Cups. It's good to keep that extra 1/2 cup or so in a mug or unsealed jar so you can check the consistency, texture, and, of course, taste. Why seal it if you are going to eat it right away!

2 Cups Cranberries

1 Medium Orange

1 Lemon

1/2 Cup Water

3 Cups Sugar

1 10 oz. package frozen strawberries, crushed

3 ounces liquid pectin

Sliver of margarine to avoid foaming

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Chop cranberries

Cut orange and lemon in quarters. Remove seeds and grind in food processor

Combine ground fruit, water, sugar and crushed strawberries in a large pot. Stir to blend.

Cook over low heat for 2 minutes, stirring constantly

Bring to a full, rolling boil.

Boil hard for 1 minute, stirring constantly

Remove from heat. Stir in pectin

Return to head and boil again for 2 minutes.

Remove from heat and stir for 5 minutes.

Pour into cleaned, sterilized jars and seal as above.