Cranberry Raspberry Jam Recipes

posted by cchiu 11-15-100 12:51 PM

Cranberry Raspberry Jam

6 cups Cranberries
1 Lemon, cut in wedges
1 1 cup Water
2 Pkg. Unsweetened frozen raspberries, thawed (undrained)
4-1/2 cups Granulated sugar

Place two plates in freezer to chill for testing setting point.

In large shallow saucepan, bring cranberries, lemon and water to boil; reduce heat to medium, cover and cook for 15 minutes. Press through sieve or food mill. Discard lemon rind.

Return puree to pan, add raspberries and crush. Stir in sugar. Bring to boil, stirring constantly; boil for 2 minutes, stirring often. Remove from heat and test for setting point by dropping teaspoonful (5 mL) onto one chilled plate; let stand for 1 minute. Run fingertip through jam; if surface wrinkles, jam is ready. If too syrupy, continue boiling; repeat test every few minutes with chilled plate until setting point is reached.

Ladle into hot sterilized jars, leaving 1/8-inch (3 mm) headspace. Seal immediately with metal canning lids that have been boiled for 5 minutes.

Makes about 7 cups (1.75 L).

Cranberry-raspberry Preserves

6 cups Raspberries (3 pints)
2 1/2 cups Sugar
3 cups Cranberries (12 oz. bag)
1/4 cup Fresh orange juice Grated zest of 1 orange

Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour.

Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat. Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes. Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil. Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more.

Add the raspberries and all their juice and cook for 10 minutes more. Stir in the orange juice and zest. Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes.

If the mixture wrinkles when pushed to one side, it is ready. If not, continue cooking for 5 minutes and retest. When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot-water bath for 5 minutes. Remove, cook, check seals, label, and store. Makes 4 one pint jars.

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