Cherry Raspberry Jam Recipe
Ingredients
| 1 1/2 pounds dark sweet or tart red cherries, stems removed | ||
| 4 cups red raspberries | ||
| Sugar | 7 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| 1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin | ||
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).
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).
Chef
