Cranberry Raspberry Jam

By á-47

Makes 6 half pints

Ingredients

• 2 pkgs. (10 oz., each) frozen sweetened raspberries, thawed
• 4 cups fresh or frozen cranberries
• 1 pkg. (1 3/4 oz) powdered fruit pectin
• 5 cups sugar

Preparation

Step 1

Drain raspberries, reserving juice; add enough water to juice to measure 1 1/2 cups. Pour into a dutch oven. Add the raspberries, cranberries and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar; return to a bull rolling boil. Boil for 1 minute, stirring constantly.

Remove from heat; skim off foam. Ladle into hot half pint jars, leaving a 1/45" headspace.

Process for 10 minutes in a hot water bath.