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Cherry-Raspberry Jam Recipe
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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.
TOTAL TIME: Prep: 20 min. Process: 5 min.
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Process: 5 min.
MAKES: 48 servings

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

Nutritional Facts

93 calories: 2 tablespoon, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 24g carbohydrate (22g sugars, 0g fiber), 0g protein .

Directions

  1. In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  2. Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. 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.
Originally published as Cherry-Raspberry Jam in Cookin' Up Country Breakfasts Cookbook 1994, p61


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DeepSorrow
Reviewed Jul. 8, 2016

"Delicious! I loved the tart fruit combination."

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