Cherry-Raspberry Jam


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.

Rain Arora

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