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Cran-Raspberry Jam

Elizabeth Griffin





List of Ingredients



• 2 (10 ounce) packages sweetened frozen raspberries, thawed
  
• 4 cups fresh or frozen cranberries
  
• 5 cups sugar
  
• 1 (1 3/4 ounce) package powdered fruit pectin
  






Instructions



1. Drain the raspberries, reserving juice; add enough water to juice to measure 1 1/2 cups. Pour into a large kettle. Add raspberries, cranberries and sugar; bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil; boil 1 minutes, stirring constantly. Remove from heat, skim off foam. Pour into hot jars, leaving 1/4 inch headspace. Adjust caps. Process in boiling water bath for 15 minutes.