2 apples, peeled, cored and cut into small dice
3/4 cup sugar
4 whole cloves
1 cinnamon stick
1/4 cup freshly squeezed orange juice
2 cups whole frozen cranberries
1 cup strawberries, trimmed and quartered
In a medium stockpot add the diced apples, sugar, cloves, cinnamon stick and orange juice and place over medium-high heat. Cook until the apples are slightly soft.
Add the cranberries and strawberries sand reduce the heat to a simmer. Cook, stirring occasionally for about 20 minutes, until the cranberries are beginning to break apart and most of the liquid has evaporated. Remove from the heat and allow to cool slightly.
Once the mixture is cool enough to handle, transfer to the bowl of a kitchen mixer, such as a Cusinart fitted with a blade attachment. Puree until well blended but slightly chunky.
Transfer the jam to a jam jar or another type of glass container and refrigerate until use. Jam will keep for up to