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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 48 |
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When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. Ingredients:
2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds) |
2 cups red raspberries |
1 package (1-3/4 ounces) powdered fruit pectin |
5 cups sugar |
Directions:
1. In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 8 half-pints.
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