Cran-Raspberry Jam

SUBMITTED BY: Marjilee Booth

"I'm sure to pick up extra bags of cranberries for the freezer in fall so that I can make this lovely, delicious jam all year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts. -Marjilee Booth, Chino Hills, California"

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PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (10 ounce) packages frozen sweetened raspberries, thawed
4 cups fresh or frozen cranberries
1 (1.75 ounce) package powdered fruit pectin
5 cups sugar

DIRECTIONS

Drain the raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a large kettle. Add raspberries, cranberries and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any form. Pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.