Drain the raspberries, reserving juice; add enough water to juice to measure 1 1/2 cups. Pour into a dutch oven. Add raspberries, cranberries and sugar; bring to a rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Pour into hot jars, leaving 1/4-in headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
This is an excellent jam--tart and not too sweet. However, I made some adjustments that may prove beneficial: my grocery store carries frozen raspberries in 12 oz. bags, so I had some left over. I would use the entire 2 bags next time, since the pectin in the cranberries will more than compensate for the extra volume. In addition, the next time I make this jam I will coarsely chop the fresh cranberries for a smoother end product; not all the cranberries had "popped" after boiling for a minute after the pectin is added. (Confession--I boiled it the mixture a bit longer, too.)
Jul 31, 2009
I used frozen cranberries as well. I put both the raspberries & cranberries into a food processor to make the jam more smooth. Turned out great!