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Cran-Raspberry Jam

Prep Time:

20 mins

Cook Time:

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Serves:

6 half-pints

Level:

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About the Recipe

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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

Preparation

Step 1


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.


Step 2


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.


Step 3


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.







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