Cherry-Raspberry Jam
Cookin' Up Country Breakfasts Cookbook
Try a FREE ISSUE of Taste of Home!
When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make.
SERVINGS: 48
CATEGORY: Condiment
METHOD: Water Bath
TIME: Prep: 20 min. Process: 10 min.
Ingredients:
- 2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pound)
- 2 cups red raspberries
- 5 cups sugar
- 1 package (1-3/4 ounces) powdered fruit pectin
Directions:
In a large kettle, combine cherries and raspberries; stir in sugar. Bring to a full rolling boil, stirring constantly. Add pectin; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 8 half-pints.