Cherry-Raspberry Jam

Name: Cherry-Raspberry Jam
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 half-pints
Ingredients: 2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds); 2 cups red raspberries; 1 package (1-3/4 ounces) powdered fruit pectin; 5 cups sugar

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Process: 5 min.

Recipe by Lenora McCulley, Reedsville, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 24, 2022

When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. —Lenora McCulley, Reedsville, Wisconsin

Canning Altitude Jam-Jelly

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

TEST KITCHEN APPROVED

Cherry-Raspberry Jam

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Yield:8 half-pints

Prep:20 min

Cook:5 min

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Ingredients

2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds)
2 cups red raspberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

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Directions

1
In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

2
Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts

2 tablespoons: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 24g carbohydrate (22g sugars, 0 fiber), 0 protein.

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