This was one of my aunt’s favorite preserves to eat in the morning on her biscuits. Grandma kept a few jars in her cellar for my aunt when she came to visit. It wasn’t that often grandma made this preserve. However, I know that during the holiday’s grandma did cook up a few batches of the preserves to add to her holiday gift baskets that she passed out.
Ingredients:
- 6 cup raspberries (3 pints)
- 2 1/2 cup sugar
- 3 cup cranberries
- 1/4 cup fresh orange juice
- 1 grated zest of 1 orange
Directions:
- Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour.
- Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat.
- Stir constantly, so the sugar does not burn until the cranberries begin to release juice, about 5 minutes.
- Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil.
- Skim off any foam that forms on top and continues to cook and stir until the mixture thickens, about 10 minutes more.
- Add the raspberries and all their juice and cook for 10 minutes more.
- Stir in the orange juice and zest. Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes.
- If the mixture wrinkles when pushed to one side, it is ready.
- If not, continue cooking for 5 minutes and retest.
- When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars.
- Wipe the rims clean with a damp towel and seal with new lids and metal rings.
- Process in a hot-water bath for 5 minutes. Remove, cool, check seals, label, and store.
- Makes 4 one pint jars.