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Cranberry-fruit Jam

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“This doesn't use pectin. The recipe comes from Ball canning products, and assumes you know and follow safe canning procedures.”
6 8 ounce jars

Ingredients Nutrition


  1. Prepare jars and lids according to manufacturer's instructions.
  2. Drain raspberries or strawberries, reserving syrup.
  3. Add enough water to syrup to make 1 1/2 cups of liquid.
  4. Combine cranberries, sugar, and syrup in a large saucepot.
  5. Bring to a boil; reduce heat, simmer for 12-15 minutes.
  6. Add raspberries or strawberries and bring back to boiling.
  7. Reduce heat and simmer 10 minutes; stir frequently.
  8. Remove from heat and skim foam (if necessary).
  9. Stir for 5 minutes to distribute fruit.
  10. Immediately ladle into hot jars, leaving a 1/4 inch headspace.
  11. Cap and process for 15 minutes in a boiling water canner.

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