Raspberry & Cranberry Jam

It’s almost spring.  That means it’s time to start cleaning out the freezer.  As usual, there was a leftover bag of cranberries and a couple bags of frozen raspberries (I love a raspberry and mixed berry smoothies.)  So, I tried combining the two.  It’s a winning combination.  From start to finish this took about 15-20 minutes.  I love washing, prepping and freezing fruit for smoothies.  It makes life so easy.  Now, I have another great use for those ready to use bags.

This jam is absolutely incredible on a sliced chicken breast or smoked turkey sandwich.  And, tomorrow, it will be the condiment of choice on a grilled cheese (brie) sandwich.

Just  a couple stirs and the raspberries begin to melt away.

Cran-Raspberry Jam
makes just under 4 cups

12 ounces cranberries
12 ounces raspberries
2 cups sugar
1 cup water

Combine water and cranberries.  Bring to a boil.  Add sugar.  Simmer until cranberries start to pop and break down.  Add raspberries.   Simmer gently until the mixture reaches the consistency you desire.  Pour into a large bowl, crock and/or containers of your choice and refrigerate.

(It’s disappearing at light speed.  We’ve been spreading it on roast chicken, smoked turkey, and roast beef sandwiches galore.  And, we’ve added more than a few big, artfully swirled schmears to a couple cheese plates.  And, we’ve topped more than a few bowls of Greek yogurt with a little spoonful, too…instant breakfast!  We’ve managed to find uses for it… breakfast, lunch, and dinner.)

To be exact, it made just over 3 2/3 cups.

Psst… They don’t call it a spoon sweet for nothing.  Warm up a couple of spoonfuls and serve over a little scoop of vanilla ice cream and top with a dollop of whipped cream.

Effortless weekday dessert… divine!

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