The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Cranberry-Raspberry Jam
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- #30662
Get ready to spread some magic on your toast with this Cranberry-Raspberry Jam, a berry blast that's all about the zing and the zang.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 package (20 ounce size) sweetened frozen raspberries, thawed
4 cups fresh or frozen cranberries
5 cups sugar
1 package powdered fruit pectin
directions
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.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 23, 2009
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.)
July 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!