Raspberry cranberry preserve
3 cups frozen raspberries
1 1/2 cups fresh cranberries
2 tablespoons fresh lemon juice
6 cups sugar
1 pouch liquid pectin
Place raspberries and cranberries over medium-high heat and simmer 4 to 5 minutes. Add sugar and increase heat to high and cook 5 minutes longer, stirring mixture until sugar dissolves. Stir in pectin and continue to cook for 1 minute longer. Skim off any foam from surface. Let cool 5 minutes in pot.
Ladle preserves into hot sterilized 8-ounce jars, leaving 1/4 -inch headspace. Wipe rims and attach lids. Place jars on rack in deep kettle and cover with boiling water, 2 inches over tops. cover pot and bring to hard boil for 10 minutes. Turn off heat and carefully remove jars from hot water. Place on tea towels and let sit 24 hours at room temperature before using. Check each jar to make sure seal is tight. can be stored at room temperature 6 months. Makes 6 jars.