Cherry-Raspberry Jam

Name: Cherry-Raspberry Jam
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 half-pints.
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

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

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

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.
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.
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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