It’s not too late for raspberries! Cherries came and went long ago, but if you happened to freeze some, you can still make a fabulous, sweet-tart jam that tastes like summer. The raspberries melt into a luscious sauce studded with the cherries. It’s by far my favorite jam—the kind you hate to open because the contents are so precious.
Cherry Raspberry Jam
1 quart fresh raspberries, cleaned
Approximately 1 quart frozen cherries—less if you froze them without the pits
3 cups sugar—more if you used cherries that were frozen without sugar
1 T fresh lemon juice
1) Gently mix the raspberries and the sugar in a big pot and bring them to a boil. Meanwhile, pit the cherries, if necessary. Add them to the pot with the lemon juice.
2) Boil the mixture to the gelling point, stirring constantly. Forget what I said earlier this summer about 218°F—cook it to 214°F for the perfect spreadable texture.
3) Meanwhile, prepare a boiling water bath, 5 half-pint jars, and 5 lids. (You’ll probably only need 4, but better to have an extra than to come up short.) When the jam’s ready, transfer the hot jam into the hot jars and adjust the lids. Process for 10 minutes.