Cranberry Raspberry Jam

LaVon Johring

2  (10 0z) Raspberries, frozen

1 (1 ¾ oz.) package fruit pectin

4 cups fresh cranberries, ground

5 cups sugar

Thaw raspberries.  Drain raspberries, reserving juice.  In a large saucepan, combine cranberries and raspberries.  Add water to cover.  Simmer over low heat until cranberries are tender about 12-15 minutes.  Remove from heat and stir in sugar.  Add water to raspberry juice to make 1 ½ cups.  Mix in pectin in another pan.  Boil hard for 1 minute, Stirring constantly.  Add this mixture to cranberry/raspberry mixture and stir 3 minutes.  Do not cook!  Laddle in hot jars and seal.  Make 3 pints.