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Cranberry-Raspberry Freezer Jam
Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Jams & Jellies
Amount Measure Ingredient -- Preparation Method
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1 cup cranberries -- fresh
1 package frozen raspberries -- thawed
4 cups sugar
1 pouch liquid fruit pectin -- 3 ounces
2 tablespoons lemon juice
Place cranberries in food processor; process until coarsely chopped.
Add raspberries; process until finely chopped. Combine fruit and sugar
in large bowl. Allow fruit mixture to stand 10 minutes, stirring
occasionally. In small bowl, combine liquid fruit pectin and lemon
juice. Add pectin mixture to fruit mixture; stir constantly 3 minutes
or until most of sugar dissolves. Pour into jars with lids to within
1/2 inch of tops; wipe off rims of jars. Screw on lids. Allow jam to
stand at room temperature 24 hours; store in freezer. Place in
refrigerator 1 hour before serving. May be refrozen. Keeps up to 3
weeks in refrigerator or up to 1 year in freezer. Source: Leisure
Arts: Quick & Tasty Christmas Gifts.
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