Wednesday, January 25, 2012

Ingredient Spotlight-Cran/Raspberry Jam

In 1966, we made our one and only trip to Disneyland.  Our oldest daughter was three and our second daughter was a baby.  We stayed with my aunt and uncle who lived in the LA area and used their home as a base for several days.  My aunt took care of the baby for us while we were at Disneyland.

While we were there, my aunt served us cranberry/strawberry jam which was made with cranberries and frozen strawberries.  I loved it and the fact that you could make fresh jam in the winter.  She gave me her recipe, and I made it often for a number of years when the children were growing up.  Now that there is just hubby and me, I don’t make jam as often.

When I saw that jam was the subject of this week’s Ingredient Spotlight, I looked for my old recipe.  I could not find it, but I did find a recipe on the Sure-Jell site.  Since I had raspberries in my freezer that I had frozen last summer, I decided to use them instead of strawberries.  I used my kitchen scale and found that two of my frozen bags weighed 16 oz.  I added 1/4 c. to the amount of sugar since my raspberries were not sweetened.  Otherwise, I followed the cooking procedure from the Sure-Jell site exactly.  I usually put my jam in the freezer so I just poured the jam into clean half-pint jars, screwed the lids on and let the jam cool before putting it in the freezer.

I did not completely thaw either the raspberries or the cranberries.  I put the raspberries in the pot and turned on the heat to low, chopped the cranberries and added them to the pot and left it on the heat a few minutes,  stirring often.  I then added the Sure-Jell and turned the heat to high to make the jam.

I like to use a flat bottomed spatula such as the bamboo ones that Pampered Chef sells to stir the jam. No affiliation, I just happen to like these.  They do a great job of keeping the jam mixture from sticking to the bottom of the pot.

Cran/Raspberry Jam
adapted from Sure-Jell website
1 bag (12 oz.) fresh cranberries (I used frozen and they worked fine)
1 bag (16 oz.) frozen raspberries (can be strawberries), thawed
1/2 T. butter
1 box Sure-Jell Pectin
4 c. sugar

Chop cranberries in a food processor until fine.  Place raspberries, cranberries, butter and Sure-Jell in a large pot.  Bring the mixture to a full-rolling boil, over high heat, stirring constantly.  (A full-rolling boil is one that doesn’t stop bubbling when stirred.)  Add the sugar.  Return to a full-rolling boil and boil exactly 1 minute.  Remove from heat and skim off any foam with a metal spoon.  Ladle immediately into clean jars.  Let cool and freeze or follow the directions for sealing at the Sure-Jell web site.  Makes 5 to 6 half-pint jars full.


  1. Sounds good and I have a bag of cranberries in the freezer:@)

  2. I love raspberries, thanks for sharing!

  3. I love cranberries but have never had them in jam. Great idea!

  4. This sounds really good. I'm bookmarking this recipe for future use!

  5. That sounds very delicious! I've always wanted to learn how to make my own jam.

    Thank you for linking up to Twisted Thursday!

  6. Hi Loy,
    Oh my this is a great Jam, it will be delicious. It sure looks good with that muffin. I am book marking this recipe for canning season. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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