Cherry Raspberry Jam
|Red cherries||1 1⁄2 Pound, stems removed (Dark Sweet / Tart)|
|Red raspberries||4 Cup (64 tbs)|
|Sugar||7 Cup (112 tbs)|
|Lemon juice||2 Tablespoon|
|Liquid fruit pectin||3 Ounce (1/2 Of A 6 Ounce Package, 1 Foil Pouch)|
Pit and coarsely chop dark sweet or tart red cherries; measure 2 cups coarsely chopped cherries.
Crush red raspberries; measure 3 cups crushed raspberries.
In 8- to 10-quart kettle combine 2 cups chopped cherries, 3 cups crushed raspberries, sugar, and lemon juice.
Bring mixture to a full rolling boil (a boil that cannot be stirred down).
Boil hard, uncovered, for 1 minute, stirring constantly.
Remove from heat.
Stir in liquid fruit pectin.
Quickly skim off foam with metal spoon.
Ladle at once into hot, clean half-pint jars, leaving 1/4 inch headspace.
Wipe jar rims; adjust lids.
Process in boiling water bath for 15 minutes (start timing when water returns to boiling).