Although raspberries are not my favorite summer fruit, I do like to can with them when I can combine them with other fruits. Combining them with some sweet cherries seemed like a good idea. The sweetness of the cherries I hoped would tone down the tart, distinct flavor of the raspberries.
2 Cups Seedless Raspberry Pulp
4 Cups Sweet Cherries, pitted and coarsely chopped in food processor
3 Cups Sugar
1/4 Cup Lemon Juice
4 Tbsp. Clear Jel dissolved in 4 Tbsp. Water
- Combine raspberry pulp and coarsely chopped sweet cherries in large stock pot. Add sugar and lemon juice. Cook over medium heat until sugar is dissolved.
- Increase heat to medium-high and add Clear Jel slurry. Bring to boil and boil for one minute.
- Remove from heat, ladle into hot jars, and process in water bath for 10 minutes.
This preserve proved to be a good combination of sweet and tart. Some raspberries can be very sweet, but I have always found them to have a tartness to them regardless. Using twice the amount of cherries as raspberry pulp helped tone down the dominating flavor of the raspberries and allowed the two fruits to meld into a mouth-watering preserve.
Michigan cherries are by far my favorite fruit to can. 2015 has thus far been a good year for canning and definitely a good year for cherries, and for this I am — Simply Grateful.