Cranberry-Raspberry Honey Jam Recipe
Cranberry-Raspberry Honey Jam Recipe photo by Taste of Home
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Cranberry-Raspberry Honey Jam Recipe

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Honey gives this tangy spread its sweetness. I came up with the recipe way back when our family first took up beekeeping and we had a bumper crop. —J. Fleming, Almonte, Ontario
TOTAL TIME: Prep: 15 min. Cook: 20 min. + processing
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min. + processing
MAKES: 48 servings


  • 2-1/2 cups fresh or frozen sweetened raspberries, thawed
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup chopped peeled apple
  • 2-1/2 cups honey
  • 1-1/2 cups sugar
  • 1 pouch (3 ounces) liquid fruit pectin

Nutritional Facts

2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (21g sugars, 1g fiber), 0 protein.


  1. Pulse raspberries, cranberries and apple in batches in a food processor until almost smooth. Transfer to a Dutch oven.
  2. Stir in honey and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam.
  3. 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.
  4. 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 Cranberry-Raspberry Honey Jam in Taste of Home November 2016, p60

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