6 c Raspberries (3 pints)
2 1/2 c Sugar
3 c Cranberries (12 oz. bag)
1/4 c Fresh orange juice
Grated zest of 1 orange
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 continue
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 pused 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, cook, check seals, label, and
store. Makes 4 one pint jars.
