ready in: 1-2 hrs
recipe id: 30662
20 ounces sweetened frozen raspberries -- Thawed
4 cups fresh or frozen cranberries
5 cups sugar
1 package powdered fruit pectin
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.
nutritionNutritional data has not been calculated yet.
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