Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 93
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 0 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 0 g
  • Protein:
  • 0 g


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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.

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