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Cherry Red Raspberry Jam

Source of Recipe

From "Artisanal Preserves" by Madelaine Bullwinkel


Recipe Introduction

"The red raspberries in this jam accentuate the less assertive flavor of the cherries. I serve this jam on special occasions and give it as gifts to friends. It is terrific on Butter Pecan Muffins, Cream Scones, and English Muffins."

List of Ingredients

â—¦ 2 pounds pitted sour cherries (4 cups)
â—¦ 1 pound red raspberries (1 ½ pints)
â—¦ 2 tablespoons fresh lemon juice
â—¦ 2 ½ cups sugar



Recipe

Place the cherries in the bowl of a food processor or blender and pulse for 15 seconds to coarsely chop them. Combine cherries with raspberries in a heavy, nonreactive 8-quart pot, cover, and bring to a boil. Uncover and simmer for 15 minutes to reduce the juices, stirring regularly. The mixture will thicken but should not stick.

Stir in the lemon juice, and begin adding sugar ½ cup at a time, waiting for the liquid to return to the simmer before adding more. Continue to stir frequently. Let the jam cook 10 minutes more. It will noticeably thicken, and the temperature will reach 216-218° F.

Pour the jam into a heat-resistant glass quart measure. Stir twice over a 5-minute period. Fill hot, sterilized jars to within ¼ inch of lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert the jars briefly for a quick vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 4 ½ cups