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CRAN-RASPBERRY JAM
Recipe By : Marjilee Booth (ToH Oct/Nov 95)
Serving Size : 1 Preparation Time :0:00
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
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2 packages (10 oz each) sweetened frozen raspberries -- thawed
4 cups fresh or frozen cranberries
5 cups sugar
1 package (1 3/4 oz) powdered fruit pectin
Drain the raspberries, reserving juice; add enough water to juice to measure
1 1/2 cups. Pour into a large kettle. Add raspberries, cranberries and
sugar; bring to a full rolling boil, stirring constantly. Stir in pectin;
return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off any foam. Pour into hot jars, leaving 1/4-in
headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
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