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.