Making new kinds of jam is pretty easy since there are so many combinations that go well together. I am a big fan of cranberry sauce and I thought it would add a little tartness to raspberry jam. The jam turned out really well! It was not very thick so I could use it for other things besides as a spread on toast. Since it’s more like a sauce than a jam, I’ve been adding this to plain yogurt and really enjoying the results. This definitely has been one of my favorite jams so far.
Cranberry Raspberry Jam
(Makes 4 cups)
Printable Version
Ingredients:
- 4 cups raspberries
- 1 cups cranberries
- 3 1/2 cups sugar
- 1 packet liquid pectin
- 2 tbsp lemon juice
Directions:
- In a saucepan, combine the raspberries, cranberries, sugar, and lemon juice on high heat, bringing to a hard boil. Mash a little with a fork to break apart the cranberries.
- Add the pectin and stir. Return to a hard boil and cook 1 minute, stirring constantly.
- Skim off the foam on top.
- Pour the jam into sterilized jars and let cool before placing in the refrigerator.