Side Dish

Cherry-Raspberry Jam

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prep time

25 min

total time

24 hr 25 min

makes

7 (1-cup/250 mL) jars or 112 servings, 1 Tbsp. (15 mL) each

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photo by:

kraft

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What You Need

2-3/4 cups pitted dark sweet cherries, coarsely chopped

1 cup crushed raspberries

1/4 cup lemon juice

6 cups sugar

2 pouches Certo Liquid Pectin

Make It

MIX first 4 ingredients in large saucepan.

BRING to full rolling boil on high heat, stirring constantly. Boil 1 min., stirring constantly. Remove from heat. Stir in pectin. Stir and skim foam for 5 min. to prevent fruit from floating to top.

POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature 24 hours or until set.

kraft kitchens tips

For more simply stunning dessert recipes, visit www.dessertcentre.ca.

How to Sterilize Jars for Cooked Jam

Jars can be sterilized in the oven at 225ºF for 10 min. and should be kept warm until filling time. Lids should be placed in boiled water until ready to use.

How to Crush Raspberries

Use a potato masher to crush the raspberries, crushing them one layer at a time. For best results, do not crush the berries in a food processor.