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Cherry Raspberry Jam

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Ingredients
  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)
Directions

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).

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cherry

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