Cherry-Raspberry Jam Recipe

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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.

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Cherry-Raspberry Jam Recipe

Prep: 20 min. Process: 5 min.

Yield: 48 Servings

20 5 25

Ingredients

2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds)
2 cups red raspberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Directions

In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 8 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 93 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 24 g carbohydrate, trace fiber, trace protein.

Originally published as Cherry-Raspberry Jam in Cookin' Up Country Breakfasts Cookbook , p61