Cran-Raspberry Jam Recipe

Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 96
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 0 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 1 g
  • Protein:
  • 0 g


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Cran-Raspberry Jam

Taste of Home

I'm sure to pick up extra bags of cranberries for the freezer in fall so that I can make this lovely, delicious jam all year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts. -Marjilee Booth, Chino Hills, California

SERVINGS: 48

CATEGORY: Condiment

METHOD: Water Bath

TIME: Prep: 20 min. Process: 15 min. + standing

Ingredients:

  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 4 cups fresh or frozen cranberries
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5 cups sugar

Directions:

Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a large kettle. Add raspberries, cranberries and 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 any form. Pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: 6 half-pints.


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