Taste of Home
Cherry-Raspberry Jam
TOTAL TIME: Prep: 20 min. Process: 5 min.
YIELD: 8 half-pints.
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. —Lenora McCulley, Reedsville, Wisconsin
Ingredients
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2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds)
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2 cups red raspberries
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1 package (1-3/4 ounces) powdered fruit pectin
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5 cups sugar
Directions
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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.
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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.
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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.
Nutrition Facts
2 tablespoons: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 24g carbohydrate (22g sugars, 0 fiber), 0 protein.
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