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Cran-Raspberry Jam Recipe
Cran-Raspberry Jam Recipe photo by Taste of Home
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Cran-Raspberry Jam Recipe

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4.5 3 2
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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
TOTAL TIME: Prep: 20 min. Process: 10 min.
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Process: 10 min.
MAKES: 48 servings

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

Nutritional Facts

2 tablespoon: 96 calories, trace fat (trace saturated fat), 0mg cholesterol, trace sodium, 25g carbohydrate (23g sugars, 1g fiber), trace protein

Directions

  1. Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; 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 six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 10 minutes. Remove jars and cool. Yield: 6 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 Cran-Raspberry Jam in Taste of Home October/November 1995, p39


Reviews for Cran-Raspberry Jam

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
jndaho
Reviewed Aug. 22, 2014

"I see "still in thyme" in the directions, but not on the ingredient list. Should thyme be added, and if so , how much?"

MY REVIEW
jaykaydee
Reviewed Jan. 5, 2012

"Hi, Marjilee,

I'd like to try this recipe for Cran-Raspberry Jam.  However, I can't find sweetened frozen raspberries in my area, only non-sweetened.  Any idea how much additional sugar I'd need for the jam to be sweet enough?
Thanks,
Judie                                  "

MY REVIEW
wintomac
Reviewed Jan. 14, 2011

"the cran-ras jam is a perfect blend of the tart-sweet-chunky-seeded that is a good spread on almost any baked good."

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