Cran-Raspberry Jam
Jump to navigation
Jump to search
Ingredients
- 1 bag Cranberries
- 20 oz Frozen Raspberries
- 1/2 Orange Zest
- 1 C Water
- 5 C Sugar
- 1 pack Powdered Pectin
Method
Bring all of the above up to a boil, stirring periodically.
After it gets roiling, boil for another minute.
Sterilize your jars and funnel and clamps and ladle. I just washed them all in the dishwasher and then brought them to a boil in my monstrous canning kettle.
After the above have boiled for 10 minutes, turn off the heat and toss in the lids. (You don't want the lids to boil, because the sealing solution will melt off.)
Remove the blistering hot clamps and then use those to remove the blistering hot jars. Use the funnel and ladle to load the jars to about 1/3" from the top.
Tighten the lids to finger-tight and put 'em back in the kettle. Boil for 15 minutes.
Serve. Or, don't for a couple years. :)
