Cherry-Raspberry Jam

1465 7 (1-cup/250 mL) jars or 112 servings, 1 Tbsp. (15 mL) each
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(4) 1 Review
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7 (1-cup/250 mL) jars or 112 servings, 1 Tbsp. (15 mL) each

What You Need

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Make It

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  • 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.

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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.


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

Nutritional Information

Serving Size 7 (1-cup/250 mL) jars or 112 servings, 1 Tbsp. (15 mL) each
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 1mg
Carbohydrate 12g
Dietary fibre 0g
Sugars 11g
Protein 0.1g
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • dotz |

    Excellent outcome and would make it again.

  • Carmen1969 |

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