Try this Cranberry Raspberry Jam recipe next time you are in the mood for a new jam. You will love this tart jam on your toast or English muffin! Use cranberry juice to make it extra easy to make.
Prepare the water bath canner and heat jars and lids.
In a large saucepan, combine raspberries and cranberry juice over medium heat until berries start to thaw.
Gradually stir in the pectin. Add butter and bring the mixture to a rolling boil over high heat, stirring constantly. The rolling boil should not be able to be stirred down.
Add sugar and return the mixture to a rolling boil. Boil while stirring constantly for 1 minute. Take off the heat.
Ladle the jam into hot jars, leaving 1/4 inch of head space. Wipe the rims and put the lid in the center of the jar. Put the ring on a make it fingertip-tight.
Place the jars in your water bath canner and cover with 1-2 inches of water. Put the lid on the canner and bring the water to a boil. Boil for 10 minutes and then let jars sit for 5 minutes with the lid off.
Remove the jars and allow to cool for 24 hours without being disturbed. Check the seals by removing the rings and gently pull the lids. Lids should not come off or flex up and down. If the jars are sealed, store them for later use.