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Raspberry Cranberry Dessert Preserves

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“I use a lot of recipes from the "Complete Book of Small-Batch Preserving" to make use of fresh produce but also have a variety. These preserves are good over ice cream, frozen yogurt, pound cake, rice pudding, etc.”
READY IN:
55mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients (except liqueur) in a large stainless steel or enamel saucepan and bring to a boil over high heat.
  2. Reduce heat& boil gently, uncovered, for 20 minutes or until thickened, stirring frequently.
  3. Remove from heat& stir in liqueur.
  4. Ladle into sterilized jars leaving 1/2 inch of head space.
  5. Be sure to eliminate air bubbles.
  6. Place jars into boiling water in a canner, add water to cover jars by 2 inches& return water to a boil.
  7. Boil 10 minutes for 1/2 pint (250ml) jars and 15 minutes for pint (500ml).
  8. Remove jars, let cool, label& store in cool, dark place.

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