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Cherry-Raspberry Jam

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.

Reviews

Average Rating: 4.5
  • Laura
    Jul 19, 2019
    Really happy with this jam it reminds me of the jam my grandma use to make
  • DeepSorrow
    Jul 8, 2016

    Delicious! I loved the tart fruit combination.

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