Apple Raspberry Jam

Apple Raspberry Jam is a great way to preserve your raspberries but make them stretch just a little farther. The sweet but subtle flavor of the apples is a great pairing with the flavor of the raspberries. This is another great addition to my jam collection.

This recipe makes approximately 5 pints of Apple Raspberry Jam.

Ingredients:

• 9 cups sugar

• 6 cups tart apples, peeled, cored, and chopped

• 3 cups raspberries

• 2 cups water

• 1 cup corn syrup

• 1 teaspoon cinnamon

• 1/2 teaspoon butter (optional)

• 1/8 teaspoon allspice

• 1/8 teaspoon nutmeg

• 1/8 teaspoon ground cloves

• 1/8 teaspoon vanilla

Prepare Ingredients and Cook Apple Raspberry Jam:

• Bring sugar and water up to 228 degrees Fahrenheit in a large pot.

• Add apples and boil for 2 minutes.

  
  

  

  
  

• Add all ingredients except the vanilla into the pot. Boil for 20 minutes.

  
  

  

  
  

• Remove from the heat and add the vanilla.

Canning the Jam:

• Using a jar funnel, fill the pint jars with Apple Raspberry Jam leaving 1/4-inch of headspace.

  (For quality, American made canning lids and jars click here and use the coupon code WP20 to get 20% off your purchase.)

• Make sure to wipe the rim with a damp cloth before you add the lid and ring.

• Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level. Adjust your processing time if you are above 1000 feet in elevation.

• Once your Apple Raspberry Jam has completed processing, turn off the heat, remove the lid, and allow it to cool for 5 minutes. Then, space the jars about an inch apart on a cloth on a heat resistant surface for 24 hours to cool and completely seal.

• For this jam, if you don’t want your fruit to float you will need to wait until after it seals and has cooled down some and then you flip it back and forth every 30 minutes or so to disperse the fruit. If you don’t you will end up with the solid portions at the top and just jelly at the bottom.

Remove the ring and wash off the jar paying particular attention to the threads.

If your jar did not seal, then place it in the refrigerator and use it immediately. Store the sealed jars in a cool dry place to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.

If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.

---

Helpful Videos:

How to Adjust Your Canning Processing Time for Altitude

How to use a Boiling Water Bath Canner