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Cherry-Raspberry Jam

 Cherry-Raspberry Jam
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.
48 ServingsPrep: 20 min. Process: 5 min.

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

Directions

  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 93 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 24 g carbohydrate, trace fiber, trace protein.