- 6 cups [1.5 L] fresh cranberries
- 1 lemon, cut into wedges
- 1 cup [250 mL] water
- 2 packs unsweetened frozen raspberries, thawed [undrained]
- 4 1/2 cups [900 g] sugar
- Hot sterilized jars
- Sterilized lids
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- Arrange two plates into the freezer, to later check if jam is ready.
- Into a large slow cooker, bring together to a boil cranberries, lemon wedges and water.
- Lower heat to medium; cover and cook for 15 minutes.
- Press through a sieve.
- Throw away lemon flesh and rind.
- Pour puree back into slow cooker; add and smash raspberries.
- Mix in sugar.
- Bring to a boil, stirring; boil for 2 minutes, stirring often.
- Away from heat, check if jam is ready: drop 1 teaspoon [5 mL] mixture onto a 'frozen' plate; wait for 1 minute.
- Lightly touch jam with a finger; if the surface wrinkles, jam is ready.
- If it still is sirupy, cook for a little longer, testing again every 2 to 3 minutes, into a clean plate.
- Ladle into hot sterilized jars, leaving 1/4 inch [6 mm] space on top.
- Seal with sterilized lids.
- Will keep for 1 month, refrigerated.
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