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Cran-Raspberry Jam Recipe

Cran-Raspberry Jam Recipe photo by Taste of Home

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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

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Cran-Raspberry Jam Recipe

Prep: 20 min. Process: 10 min.

Yield: 48 Servings

20 10 30

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 Dutch oven. Add the 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 foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 6 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 96 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 25 g carbohydrate, 1 g fiber, trace protein.

Originally published as Cran-Raspberry Jam in Taste of Home October/November 1995, p39

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Cran-Raspberry Jam

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Reviewed on Jan. 05, 2012 by jaykaydee

Hi, Marjilee,

I'd like to try this recipe for Cran-Raspberry Jam. However, I can't find sweetened frozen raspberries in my area, only non-sweetened. Any idea how much additional sugar I'd need for the jam to be sweet enough?

Thanks,

Judie