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3 c Fresh dark sweet cherries
2 c Fresh or frozen raspberries, thawed
3 tb Lemon juice
4 c Sugar
Wash five 1/2-pint jars in hot soapy water; rinse. Keep hot until
needed. Prepare lids as manufacturer directs. Wash cherries. Cut in
half; discard pit. Wash raspberries. Drain thawed raspberries. In a
6-quart pot, combine cherries, raspberries, lemon juice and sugar.
Stir, then let stand 15 minutes or until juices begin to flow.
Stirring constantly, bring mixture to a boil over medium heat.
Stirring constantly, boil until thickened, 15 to 20 minutes. Stirring
occasionaly, continue to boil gently until preserves reach 218 F
(103C) or until done according to plate test. Ladle hot preserves
into 1 hot jar at a time, leaving 1/4 inch headspace. Wipe rim of jar
with a clean damp cloth. Attach lid. Place in canner. Fill and close
remaning jars. Process in a boiling-water bath. Make four or five
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