Reviewed: Sep. 5, 2011

This jam is delicious--tart, yet sweet. I made this last year and am just getting around to reviewing it (I canned a lot! That's my story and I'm sticking to it!). It's very simple, but easy enough to mess up if you aren't paying attention or are new to canning. Mine firmed up great; I followed the directions on the pectin box instead of the directions on here and it worked fine. I really like raspberries and the combination with the cherries is wonderful. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Aug. 10, 2011

I used frozen berries--frozen cherries and a frozen berry blend (strawberries, blueberries and blackberries) because that was what I had on hand. Came together easy, I followed the directions exact. Right now, the jam seems really......liquid-y. I've got it in the fridge now in jars and am hoping that it firms up some. It tastes GREAT, I just hope it dosen't turn out like syrup. It'd be a great ice cream topping but I really need jam. I'll update my review once I know for sure wether it firms up.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 31, 2011

This jam is delicious! I did follow the directions in the pectin box. I only use MCP pectin and I have never had a batch of jam not turn out the way it should. I combined the cherries and raspberries. I added 1/2 teaspoon butter to prevent the jam from foaming and also added the pectin. I stirred to dissolved the pectin and brought the mixture to a full boil. I then added the sugar all at once and stirred to dissolve the sugar. I again brought the mixture to a full boil. I boiled for 2 minutes, poured into bottles and sealed. I got 3 pint jars. I processed for 10 minutes in a hot water bath.

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Reviewer:

TRUCKERBOO

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Salem, Oregon, USA

Reviewed: Oct. 18, 2010

WONDERFUL!! Every one who I have given a jar to loves it.

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2 users found this review helpful

Reviewer:

FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Reviewed: Jul. 21, 2010

This is a simple and delicious recipe. If using powdered pectin (as indicated in the recipe) do switch the sugar and pectin in the directions. When using liquid pectin, the sugar is added first and the pectin after the first boil.

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8 users found this review helpful

Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jul. 10, 2009

Put the pectin in with the berries/cherries and then boil. Add the sugar in the second step. (as instructed on the pectin instructions) I did it they way instructed in this recipe and it didn't jell properly. Also if you add 1/2 tsp of margarine with the pectin, you get minimal foam! Tastes YUMMY

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21 users found this review helpful

Reviewer:

whatscookin

Reviewed: Aug. 30, 2007

Very tasty! Be sure to follow the directions on your powdered pectin package even if they are not the same as this recipe. I did two batches - one of each procedure - and ended up doing the batch with procedure given in the recipe over again to get it to jell properly.

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24 users found this review helpful

Reviewer:

mumzies

Reviewed: Jul. 2, 2007

Delicious! This was my first attempt at making jam and the combination of cherries and raspberries made a perfect flavor. This was better than any store-bought or home-made jam I have ever tasted! Update 6/6/10 As the other reviewers stated, follow the directions from the pectin package. Mine did not set properly on my first attempt. This time, following the alternate directions, the jam is perfect in every way!

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16 users found this review helpful