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Cherry-Raspberry Jam

By: Lenora McCulley

"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."

Rate/Review | Read Reviews (8)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 48 servings

Ingredients

2 1/2 cups finely chopped or ground sour cherries
2 cups red raspberries
5 cups sugar
1 (1.75 ounce) package powdered fruit pectin

Directions

In a large kettle, combine cherries and raspberries; stir in sugar. Bring to a full rolling boil, stirring constantly. Add pectin; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.