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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This doesn't use pectin. The recipe comes from Ball canning products, and assumes you know and follow safe canning procedures. Ingredients:
2 (10 ounce) packages frozen raspberries, thawed or 2 (10 ounce) packages strawberries, in syrup, thawed |
4 cups cranberries |
3 cups sugar |
Directions:
1. Prepare jars and lids according to manufacturer's instructions.
2. Drain raspberries or strawberries, reserving syrup.
3. Add enough water to syrup to make 1 1/2 cups of liquid.
4. Combine cranberries, sugar, and syrup in a large saucepot.
5. Bring to a boil; reduce heat, simmer for 12-15 minutes.
6. Add raspberries or strawberries and bring back to boiling.
7. Reduce heat and simmer 10 minutes; stir frequently.
8. Remove from heat and skim foam (if necessary).
9. Stir for 5 minutes to distribute fruit.
10. Immediately ladle into hot jars, leaving a 1/4 inch headspace.
11. Cap and process for 15 minutes in a boiling water canner.
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