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Cran-Raspberry Jam

 Cran-Raspberry Jam
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
48 ServingsPrep: 20 min. Process: 10 min.


  • 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 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium,

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Cran-Raspberry Jam (continued)

Nutritional Facts: 25 g carbohydrate, 1 g fiber, trace protein.