This is a great jam for Thanksgiving Day dinner. Make it ahead of time and wow your guests.
Cookware used in Recipe
3 Quart with Cover View
12 - 14
1 12oz. bag cranberries, fresh or frozen
2 ½ cups pitted sour cherries, fresh or jarred (water packed)
1 lime, unpeeled, coarsely chopped and seeded
¾ cup sugar
1 ¼ cups maple syrup
½ tsp cinnamon
⅛ tsp ground allspice
In the 3 Quart Sauce Pan combine the cranberries, cherries, lime sugar, maple syrup, cinnamon and all spice.
Stir to combine.
Bring to a boil over medium heat.
Reduce to a simmer and cook, stirring frequently for 15 to 20 minutes or until the berries pop and the preserves are very thick.
Ladle into sterilized ½ pint or pint jars.
Store in the refrigerator for up to 3 weeks.
Yields: 4 (8oz) jars