https://tastykitchen.com/recipes/canning/cherry-raspberry-jam/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/canning/cherry-raspberry-jam/comment-page-1/#comment-103567 Fri, 12 Jul 2013 23:50:41 +0000 https://tastykitchen.com/recipes/?p=224957#comment-103567 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.

]]> https://tastykitchen.com/recipes/canning/cherry-raspberry-jam/comment-page-1/#comment-103565 Fri, 12 Jul 2013 22:37:12 +0000 https://tastykitchen.com/recipes/?p=224957#comment-103565 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.

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