Raspberry & Apple Jam

Recipe by Lisa Clarice
READY IN: 45mins


  • 6 12
    cups raspberries (6 1/2 cups mashed raspberry equals 12 pints or approximately 2 pounds)
  • 2 12
    cups apples (peeled and diced)
  • 2
    cups sugar
  • 14
  • 4
    teaspoons dry pectin (follow directions on your Pectin box)


  • Wash, remove stems, and mash berries.
  • Dice apples into tiny pieces - you can leave skins on, but I peel them.
  • Place apples and lemon juice in large pan on medium heat.
  • Cook apples for 5 minutes until soft.
  • Add mashed berries and cook until it boils, stirring a few times.
  • Let fruit boil for 2-3 minutes.
  • In separate bowl, combine sugar and pectin and stir together.
  • Add sugar/pectin mixture into boiling fruit and stir.
  • Boil (high boil) for 5 minutes.
  • Remove from heat and fill jars to 1/4" of top. (Recipe makes nine 8oz. jars).
  • Wipe rims clean and screw on 2-piece lids.
  • Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter.