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Red and Black Raspberry Jam with Cherries

Source of Recipe

From "Artisanal Preserves" by Madelaine Bullwinkel


List of Ingredients

â—¦ 1 pound black raspberries (1 ½ pints)
â—¦ 1 pound red raspberries (1 ½ pints)
â—¦ 1 pound sour cherries, pitted (2 cups)
â—¦ ½ cup water
â—¦ 2 tablespoons lemon juice
â—¦ 2 ¾ cups sugar


Recipe

Combine cherries with raspberries and water in a heavy, nonreactive 5-quart pan, 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.

Add the lemon juice, then begin adding sugar in five equal batches, 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 candy thermometer will read 216° F.

Off heat, fill hot, sterilized jars to within ¼ inch of lips. Wipe the rims, 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 5 cups