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Cran-Raspberry Jam
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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
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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Printed from tasteofhome.com May 12, 2008Copyright Reiman Media Group, Inc © 2008 |