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Cherry Raspberry Jam
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Description
This is a delicious combination of juicy sweet cherries and tart raspberries. You’ll want to make more than one batch!
Ingredients
- 2-¾ cups Pitted, Coarsely Chopped Dark Sweet Cherries
- 1 cup Crushed Raspberries
- ¼ cups Lemon Juice
- 6 cups Granulated Sugar
- ½ teaspoons Margarine Or Butter
- 2 packages (85ml Size) Liquid Pectin
Preparation
Sterilize jars: These can be sterilized in the oven at 225ºF for 10 minutes, and should be kept warm until filling time. Lids should be placed in boiled water until ready to use. I just have my sealers in a pot simmering (not boiling) while I cook my jam.
1. Mix cherries, raspberries, lemon juice, and sugar in large saucepan.
2. Bring to full rolling boil on high heat, stirring constantly.
3. Add the butter or margarine (this helps reduce foaming).
4. Boil 1 minute, stirring constantly.
5. Remove from heat and stir in liquid pectin.
6. Stir and skim off any foam for 5 minutes.
7. Pour immediately into warm sterilized jars, filling to within 1/4 of an inch of rims.
8. Place hot sealer on top and screw on the lid rings.
9. Let stand for 24 hours to set.
Makes seven 1-cup jars.
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2 Comments
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CoffeeBiscotti on 7.12.2013
NO water bath with this recipe! You pour the hot jam mixture immediately into the sterilized jars and seal. The jars should be kept hot before mixture is poured in. Once sealed, let set for 24 hrs. Just make sure you check each jar to see if the jar sealed properly. If its sealed (center sucked down of lid center) your good to go. I used my jam within a year. Fantastic. Once opened, refrigerate.
PatriciaT on 7.12.2013
I haven’t tried this yet and I’m new to canning. Is there no final water bath for the jam then? You just jar it and let it sit? I am elbow deep in fruit so if someone can answer this for me asap it would really be great.