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Cherry Raspberry Jam Recipe
|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)|
Serving size: Complete recipe
Calories 6089 Calories from Fat 50
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 0.58 g2.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 26.8 mg1.1%
Total Carbohydrates 1559 g519.7%
Dietary Fiber 52.1 g208.4%
Sugars 1484 g
Protein 14 g28.4%
Vitamin A 178.7% Vitamin C 400.5%
Calcium 27.6% Iron 36.1%
*Based on a 2000 Calorie diet
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).