Best 2 Cherry Raspberry Jam Recipes

Indulge your taste buds with the vibrant Cherry Raspberry Jam, a delightful fusion of sweet and tangy flavors. This homemade jam combines the best of both worlds, capturing the juicy sweetness of cherries and the vibrant tartness of raspberries. Spread it on your morning toast, swirl it into yogurt, or use it as a glaze for your favorite baked goods. With its vibrant red color and burst of flavor, this jam will elevate your culinary creations to new heights. Whether you're a seasoned jam maker or a beginner looking to try something new, this recipe provides clear instructions and helpful tips to guide you through the process. So, gather your ingredients, prepare your jars, and embark on a delightful journey of flavors with the Cherry Raspberry Jam.

Here are our top 2 tried and tested recipes!

CHERRY-RASPBERRY JAM

Cherry-Raspberry Jam image

When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. -Lenora McCulley, Reedsville, Wisconsin

Provided by Taste of Home

Time 25m

Yield 8 half-pints.

Number Of Ingredients 4

Ingredients

2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds)
2 cups red raspberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

CHERRY, RHUBARB, RASPBERRY FREEZER JAM

Cherry, Rhubarb, Raspberry Freezer Jam image

I have always wanted to make jam out of my rhubarb, but did not want it to sweet or to sour..and I love cherries so I went to the cupboard and revamped a recipe that I had. This may be a little on the sweet side but not enough to mask the flavor of the rhubarb and having the cherry mingled in there was the part that put it over...

Provided by deb baldwin

Categories Jams & Jellies

Time 30m

Number Of Ingredients 6

Ingredients

7 1/2 c rhubarb, chopped
1 1/2 c water
7 1/2 c sugar
1 can(s) cherry pie filling (any size will work, depending on the amount of cherry's you like)
1 large and 1 small package of raspberry gelatin
you can use cherry gelatin

Steps:

1. Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft. Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
2. Add the cherry pie filling and stir and cook for 10 minutes more Remove from heat (you do not have to skim the top). Add the gelatin. Stir until completely dissolved and no lumps. Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers. Let completely cool. Clean up spills and drips and put the lids on each container of jam. Put one container in the refrigerator to start eating tomorrow. Place the rest of the containers of jam in the freezer.

Tips:

Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the jam from scorching.
Use ripe, fresh fruit: This will help to produce a high-quality jam with a bright flavor.
Wash the fruit thoroughly: This will remove any dirt or pesticides.
Pit the cherries: This is necessary to prevent the pits from becoming a choking hazard.
Crush the raspberries: This will help to release their juices and create a smooth jam.
Add sugar gradually: This will help to prevent the jam from crystallizing.
Stir the jam constantly: This will help to prevent the jam from sticking to the bottom of the pot.
Bring the jam to a rolling boil: This will help to kill any bacteria and ensure that the jam is safe to eat.
Remove the jam from the heat and let it cool slightly: This will help to prevent the jars from cracking when you seal them.

Conclusion:

Cherry raspberry jam is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on toast or crackers, used as a topping for yogurt or oatmeal, or even used as a glaze for meats. The next time you have a surplus of cherries and raspberries, be sure to try making this easy and delicious jam.