Best 2 Cherry Raspberry Jam Recipes
Indulge in the vibrant flavors of cherry and raspberry by creating a tantalizing jam that will delight your taste buds. This delightful jam combines the sweetness of cherries and the tartness of raspberries, resulting in a perfect balance of flavors that will elevate your breakfast toast, scones, or even ice cream. With its rich color and luscious texture, this cherry raspberry jam is sure to become a favorite in your kitchen.
Let's cook with our recipes!
CHERRY-RASPBERRY JAM
When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. -Lenora McCulley, Reedsville, Wisconsin
Provided by Taste of Home
Time 25m
Yield 8 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
CHERRY, RHUBARB, RASPBERRY FREEZER JAM
I have always wanted to make jam out of my rhubarb, but did not want it to sweet or to sour..and I love cherries so I went to the cupboard and revamped a recipe that I had. This may be a little on the sweet side but not enough to mask the flavor of the rhubarb and having the cherry mingled in there was the part that put it over...
Provided by deb baldwin
Categories Jams & Jellies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft. Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
- 2. Add the cherry pie filling and stir and cook for 10 minutes more Remove from heat (you do not have to skim the top). Add the gelatin. Stir until completely dissolved and no lumps. Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers. Let completely cool. Clean up spills and drips and put the lids on each container of jam. Put one container in the refrigerator to start eating tomorrow. Place the rest of the containers of jam in the freezer.
Tips:
- Choose ripe, fresh cherries and raspberries. This will ensure that your jam has the best flavor and texture.
- Use a large pot or Dutch oven to make the jam. This will give the jam plenty of room to boil and splatter.
- Stir the jam constantly while it is cooking. This will prevent it from sticking to the pot and burning.
- Test the jam for doneness by spooning a small amount onto a cold plate. If the jam wrinkles when you push your finger through it, it is done.
- Let the jam cool completely before storing it. This will help the jam to set and thicken.
- Store the jam in a cool, dark place. This will help to preserve the jam's flavor and quality.
Conclusion:
Cherry-raspberry jam is a delicious and versatile condiment that can be used on toast, pancakes, waffles, yogurt, or ice cream. It can also be used as a filling for pies and pastries. With a little bit of effort, you can easily make your own cherry-raspberry jam at home. Just follow the tips above and you'll be enjoying this delicious jam in no time!
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