Cherry Raspberry Jam

• 2-3/4 cups Pitted, Coarsely Chopped Dark Sweet Cherries
• 1 cup Crushed Raspberries
• 1/4 cups Lemon Juice
• 6 cups Granulated Sugar
• 1/2 teaspoons Margarine Or Butter
• 2 packages (85ml Size) Liquid Pectin

1. Sterilize jars: These can be sterilized in the oven at 225u0b0F for 10 minutes, and should be kept warm until filling time. Lids should be placed in boiled water until ready to use. I just have my sealers in a pot simmering (not boiling) while I cook my jam.
2. 1. Mix cherries, raspberries, lemon juice, and sugar in large saucepan.
3. 2. Bring to full rolling boil on high heat, stirring constantly.
4. 3. Add the butter or margarine (this helps reduce foaming).
5. 4. Boil 1 minute, stirring constantly.
6. 5. Remove from heat and stir in liquid pectin.
7. 6. Stir and skim off any foam for 5 minutes.
8. 7. Pour immediately into warm sterilized jars, filling to within 1/4 of an inch of rims.
9. 8. Place hot sealer on top and screw on the lid rings.
10. 9. Let stand for 24 hours to set.
11. Makes seven 1-cup jars.

sweet cherries, raspberries, ubc, sugar, margarine

Taken from tastykitchen.com/recipes/canning/cherry-raspberry-jam/ (may not work)