This recipe is adapted from one at All Recipes. It is truly a winner, absolutely delicious, a perfect union.
Cranberry Raspberry Jam
Adapted from All Recipes
16 oz cranberries (frozen, thawed work perfectly - this equals a 1 lb bag)
24 oz raspberries (frozen, thawed work perfectly - this equals two 12 oz bags)
1 package powdered pectin (1.75 oz - I used Sure-Jell)
1/4 cup water
5 cups sugar
1. Prepare canning jars, lids and rings, a funnel and ladle, and a canner. This recipe makes 7 half-pint jars.
2. Place the cranberries in a food processor. Pulse until rough-chopped. This can also be done by hand.
3. In a large stock pot or Dutch oven, combine the berries, pectin, and water. Set the pot over high heat. Cook, stirring often, until the mixture comes to a boil.
4. Stir in the sugar. Return the mixture to a rolling boil. Boil hard for one minute.
5. Remove the pot from the heat. Skim off any foam (later, you can stir this to deflate the bubbles and use it - it tastes perfect, it just isn't suitable for canning).
6. Ladle the jam into the prepared jars, leaving 1/4" headspace. Clean the rims. Attach the lids and rings.
7. Process the jars in the canner for 10 minutes.
8. Transfer the jars to a rack to cool completely.
*I have successfully made a half-batch of this recipe. Use a kitchen scale to measure the berries and pectin.