Cherry-Raspberry Jam

  1. Mix first 4 ingredients in large saucepan.
  2. Bring to full rolling boil on high heat, stirring constantly.
  3. Boil 1 min., stirring constantly.
  4. Remove from heat.
  5. Stir in pectin.
  6. Stir and skim foam for 5 min.
  7. to prevent fruit from floating to top.
  8. Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.
  9. Seal while hot with sterilized two-piece lids with new centres.
  10. Let stand at room temperature 24 hours or until set.

sweet cherries, crushed raspberries, lemon juice, sugar, pouches certo

Taken from www.kraftrecipes.com/recipes/cherry-raspberry-jam-133864.aspx (may not work)

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