3 cups pitted black cherries, packed
1 cup sugar
2 cups crushed raspberries
5 cups sugar
1/4 cup fresh lemon juice
1 bottle liquid fruit pectin
Measure cherries and 1 cup sugar into a medium-size saucepan.
Stir and heat slowly to a boil.
Turn heat low and simmer 3 or 4 minutes or until barely tender.
Transfer mixture to a large deep pan and add raspberries, 5 cups sugar and lemon juice.
Bring to a full rolling boil, stirring constantly.
Boil hard 1 minute, then remove from heat and stir in the pectin.
Continue stirring 5 minutes.
Ladle into hot sterilized jars, cover with hot melted paraffin.