Raspberry Cherry Jam

by Suzanne on July 5, 2013

in Preserving

Raspberry Cherry Jam|www.you-made-that.com

I adore homemade jam and jellies, so when Summer rolls around it’s just natural for me to make some. I wondered how well raspberries would go with sweet cherries and when I told my husband what kind of jam I made he said “what made you think of that?” he was skeptical but guess what?…it was a marriage made in heaven. The tartness of the raspberries and the sweetness of the cherries mesh so well together and the finished jam comes out so pretty too, I think this recipe is going to be a regular. Some of you may like to make your jam or jelly without the powdered pectin or gel pectin from the store but I prefer it because the cooking time is short which makes the jam or jelly taste more like the fruit it’s made from.

Raspberry cherry jam|www.you-made-that.com

Homemade jam takes a bit of work but is well worth it and canning is quite satisfying when you can save the jars for later when Summer is a memory. I pitted the cherries and de-seeded the raspberries (mostly) since I am not really fond of all those seed raspberries have in them. I left the cherries whole so when your spread this jam you have chunks of fruit. I wish you could taste this jam on the the fresh homemade oat bread it taste wonderful together. The recipe below is for a small batch of jam it only makes about 7 half pint jars. I found the recipe from Foodle and I  made a few minor changes like de-seeding the raspberries and not letting the fruit macerate all night. Next time I make this jam I think I may add some whole cloves or cinnamon sticks to a cheese cloth to give it a little zing of taste.  If you want to try a plain cherry jam with a hint of lime then check out my recipe from a few years ago it’s tasty too.

Raspberry cherry jam |www.you-made-that.com

Raspberry Cherry Jam

2.5 pounds of fruit, half cherry, half raspberry
1 lemon juiced
4 cups sugar
1 package of low sugar pectin

Step 1:  Prepare canning jars by sterilizing and gathering water bath canner or steam canner.
Step 2: Wash cherries and pit, set cherries aside. Deseed raspberries by putting the raspberries through a food mill or process them in a food processor then pour through a sieve.  Put fruit into a pot with high sides so when it cooks it will not pop and splatter on you.
Step 3: Add the sugar and juice from the lemon to the fruit and stir, turn on the heat to medium high and cook stirring frequently until the fruit comes to a boil. Add the pectin and stir well then turn down the heat and let it comes to an even simmer cook for 1 min. then take off the heat.
Step 4:
Ladle hot jam into the sterilized jars. Clean of the lip of the jars with a wet hot paper towel. Put the lids that have been soaked in hot water on the top and screw the lids on, not too tight.
Step 5:
Process jars in a water bath canner or steam canner for 10 minutes.  After the time is up for processing carefully take out the jars with bottle tongs and set on a couple of dish towels free from drafts. Let sit 12 to 24 hours to set. If the jars are kept in a cool dry place they can last up to 1-2 years.  Refrigerate after opening a jar.

supplies for canning
Raspberry cherry jam|www.you-made-that.com

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1 Laura (Tutti Dolci) July 5, 2013 at 11:59 pm

I love the flavors of this jam! What a perfect breakfast spread over fresh bread :).

2 Suzanne July 6, 2013 at 8:58 am

Thanks Laura 🙂

3 Terra July 6, 2013 at 9:43 pm

My first thought was YUM! I am addicted to cherries during the summer months:-) Your recipe sounds wonderful! Hugs, Terra

4 The Café Sucre Farine July 7, 2013 at 7:25 pm

Yum, Suzanne! I know I’d love this! Two of my favorite fruits, problem would be that I would probably not be able to stop making toast if this was the topping! 🙂

5 Lisa {AuthenticSuburbanGourmet} July 7, 2013 at 8:58 pm

I just love making jam! In fact went to a food bloggers house last weekend and we made three different kinds. I was just saying how I would love to make raspberry but that it would cost an arm and a leg to make a good quantity. Love how you did the combination of raspberry and cherry – cost effective and tasty!!!!

6 Patty July 8, 2013 at 10:46 pm

I love making jam too! Your raspberry cherry jam is so colorful and looks so good spread on your homemade oat bread-yummy 😉

7 Erin @ Dinners, Dishes and Desserts July 9, 2013 at 9:54 am

I haven’t canned anything in years! This sounds like a great recipe, love the flavors together!

8 Carol | a cup of mascarpone July 9, 2013 at 10:22 am

I envy anyone who can make jam, since it’s something I have always wanted to do, but haven’t! These are two of my favorite fruits in one jam…and it looks incredible, Suzanne! Thanks for all the great pointers!

9 CCU July 10, 2013 at 4:53 am

I am in love with this flavour combo 😀
Such a tasty jam!

Choc Chip Uru

10 Erin @ Texanerin Baking July 10, 2013 at 12:58 pm

Ooh! Love this. It looks and sounds so bright and cheery, if jam can be bright and cheery. I have a ton of cherries and nothing to do with them but I thought cherry jam would be strange. This, though, sounds great!

11 Jen Laceda @ Tartine and Apron Strings July 10, 2013 at 8:11 pm

Oh sweetness! This is knee-slapping good!

Sorry for the absence. We lost power in Toronto because of flash floods, and we were some of the unlucky ones who didn’t have electricity for 3 days! Power is back up now, so it’s back to blogging “business” for me!

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