Cranberry Raspberry Preserves
Ingredients| 6 cup raspberries (3 pints) 2 1/2 cup sugar 3 cup cranberries (12 oz. bag) 1/4 cup fresh orange juice 1 grated zest of 1 orange |
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Stir together the raspberries and 1 cup of the sugar in a medium bowl
and let stand for 1 hour. Stir the cranberries and the remaining
sugar together in a nonreactive shallow preserving pan and place over
high heat. Stir constantly so the sugar does not burn until the
cranberries begin to release juice, about 5 minutes. Continue cooking
until all the cranberries have popped and the mixture is syrupy and
comes to a boil. Skim off any foam that forms on top and continue to
cook and stir until the mixture thickens, about 10 minutes more. Add
the raspberries and all their juice and cook for 10 minutes more.
Stir in the orange juice and zest. Remove a small amount of the jam
to a saucer and place in the freezer for 5 minutes. If the mixture
wrinkles when pused to one side, it is ready. If not, continue
cooking for 5 minutes and retest. When the preserves are the right
consistency, turn down the heat to a simmer and ladle into hot
sterilized jars. Wipe the rims clean with a damp towel and seal with
new lids and metal rings. Process in a hot-water bath for 5 minutes.
Remove, cook, check seals, label, and store. Makes 4 one pint jars.
Servings:
4
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