Dede’s Black Razzlecherry Jam

I came up with this four years ago when I was given a precious small bowl of wild black raspberries. Adapted from a Ball Blue Book recipe.

Difficulty: Intermediate

Servings: six 8 ounce jars

Cook Time: BWB 10 min  

Ingredients

3 Cups finely chopped sweet cherries (washed, stemmed, pitted & chopped in a food processor – then measured)
1 Cup black raspberry puree*
1 Box powdered pectin
1/4 Cup bottled lemon juice (use only with sweet cherries)
5 Cups sugar

*to make puree – mash about 1 1/2 to 2 cups wild black raspberries in a small saucepan. Heat until soft. Mash berries again. Press mixture through a fine sieve or food mill to remove seeds. Measure 1 cup puree and proceed.

Directions

Mix cherries, puree, pectin and lemon juice in a large saucepan.

Bring to a boil over high heat, stirring constantly.

Add sugar all at once and stir until dissolved. Return to a rolling boil. Boil hard for one full minute, stirring constantly.
Remove from heat. Skim foam.

Ladle hot into hot jars, leaving 1/4″ headspace. Wipe jar rims carefully. Cap. Process for 10 minutes in a boiling water bath.

Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving

Submitted by: wvhomecanner on May 5, 2010