2 1/2 cups finely chopped or ground sour cherries
2 cups red raspberries 5 cups sugar
1 (1.75 ounce) package powdered fruit pectin
In a large kettle, combine cherries and raspberries; stir in sugar. Bring to a full rolling boil, stirring constantly. Add pectin; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.