Ingredients Jump to Instructions ↓

  1. 3 cups chopped bing cherries

  2. 1/2 cup raspberries

  3. 2 tablespoons lime juice

  4. 1-3/4 cups sugar

  5. 1/2 cup water

  6. 1 (1 1/2-ounce) package no-cook freezer jam pectin

Instructions Jump to Ingredients ↑

  1. Place six (250 ml) mason jars in the dishwasher and run through the wash cycle to sanitize. Leave jars in dishwasher until you're ready to fill them.

  2. Place cherries and raspberries in a large bowl; smash with a potato masher. Add lime juice and water and stir.

  3. In medium bowl, combine sugar and pectin; stir well. Stir into fruit mixture; stir for 3 minutes.

  4. Ladle jam into each jar leaving about 1/2" of headspace. Wipe tops of jars with a damp cloth and place lids on jars; fasten securely. Let stand at room temperature for one hour.

  5. Label jars and refrigerate for 3-5 days until the jam sets. Then you can freeze up to one year. When opened, each jar will last, refrigerated, for about three weeks. You can also refrigerate the jars for up to three weeks; I do that with the first one and freeze the rest, taking them out of the freezer and putting them in the fridge the night before I want to use the jam.


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