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Cran-Raspberry Jam

Source of Recipe


Taste of Home



List of Ingredients



• 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  
• 4 cups fresh or frozen cranberries
  
• 1 package (1¾ ounces) powdered fruit pectin
  
• 5 cups sugar
  






Instructions



1. Drain raspberries, reserving juice; add enough water to juice to measure 1½ cups. Pour into a Dutch oven.
   
   
2. Add the raspberries, cranberries, and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
   
   
3. Remove from heat; skim off foam. Carefully ladle into hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
   
   Makes 6 half-pints.