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Cranberry Raspberry Jam Recipe
|Cranberries||6 Cup (96 tbs)|
|Lemon||1 , cut into wedges|
|Water||250 Milliliter (1 Cup)|
|Unsweetened frozen raspberries||2 Cup (32 tbs) (Thawed)|
|Granulated sugar||4 1⁄2 Cup (72 tbs)|
Serving size: Complete recipe
Calories 3938 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.1 g0.48%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 14.9 mg0.6%
Total Carbohydrates 1019 g339.5%
Dietary Fiber 43.1 g172.3%
Sugars 939.9 g
Protein 7 g14.5%
Vitamin A 8.8% Vitamin C 290.7%
Calcium 10.3% Iron 767.5%
*Based on a 2000 Calorie diet
In large shallow saucepan, bring cranberries, lemon and water to boil; reduce heat to medium, cover and cook for 15 minutes.
Press through sieve or food mill.
Return puree to pan; add raspberries and crush.
Stir in sugar.
Bring to boil, stirring constantly; boil for 2 minutes, stirring often.
Remove from heat and test for setting point by dropping teaspoonful (5 mL) onto one chilled plate; let stand for 1 minute.
Run fingertip through jam; if surface wrinkles, jam is ready.
If too syrupy, continue boiling, repeating test every few minutes with clean chilled plate until setting point is reached.
Ladle into hot sterilized canning jars, leaving 1/4 inch (5 mm) headspace.
Seal with prepared lids and screw on bands. (Jam can be refrigerated for up to 1 month or processed in boiling water bath for 5 minutes for longer storage.)