CRAN-RASPBERRY JAM
I’m sure to pick up extra bags of cranberries for the freezer in fall so that I can make this delicious jam all year round. My kids love it on peanut butter sandwiches. Jars of this ruby-colored jam also make great gifts.
—MARJILEE BOOTH CHINO HILLS, CA
PREP: 20 MIN. • PROCESS: 10 MIN. • MAKES: 6 HALF-PINTS
2 packages (10 ounces each) frozen sweetened raspberries, thawed
4 cups fresh or frozen cranberries
1 package (1 3/4 ounces) powdered fruit pectin
5 cups sugar
1. Drain raspberries, reserving juice; add enough water to juice to measure 1 1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute.
2. Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding the hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.