Monday, October 10, 2011

Cranberry Raspberry Jam

We are gathered here today to join these berries in culinary matrimony.  By the power vested in me, I pronounce them tasty jam.
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.

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