Save on Pinterest

Cran-Raspberry Jam

I'm sure to pick up extra bags of cranberries for the freezer in the fall so that I can make this lovely, delicious jam 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
    6 half-pints

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

Directions

  • 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.
Nutrition Facts
2 tablespoons: 96 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 25g carbohydrate (23g sugars, 1g fiber), 0 protein.

Recommended Video