Bright summer flavors come alive in this small batch Raspberry Cherry Lime Jam.
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Raspberry Cherry Lime Jam
It’s berry season!
In today’s world of global markets, it’s not always necessary to eat seasonally. Despite being able to find most things year round, there is still something special about Meyer lemons in winter, fresh pumpkin in the fall, summer sweet corn, and – of course – the first appearances of berries in early spring.
For me, that means it’s officially jam season, and few recipes taste better than this Raspberry Cherry Lime Jam. Depending on where you live, it might be a little early to find both raspberries and cherries at the store at the same time. Perhaps, like me, you have one or the other saved in the freezer (or can prep some ahead of time so you can come back to this recipe later). Regardless, you’ll be happy to have jars of this jam to eat and share in the colder months, when fresh berries are few and far between.
While delicious all on its own, this Raspberry Cherry Lime Jam is particularly perfect for making jammy bourbon smashes, as pictured below. Take two tablespoons jam and stir in one to two ounces of bourbon (according to taste). Top with club soda or ginger beer and you have a very special, very easy cocktail for any occasion.
I love cooking and canning according to the season, but I don’t always have the time to do so. When I find a glut of beautiful fruit at a reasonable price, I usually try to buy in bulk and then freeze what I can’t use for making a jam later. The next time you are at a farmer’s market and become entranced with that pile of miraculously inexpensive raspberries or blackberries, don’t fret. Buy as much as you can and freeze some for later canning. Frozen berries make for great mixed berry jam (or smoothie, or pie filling) any time of year.
As soon as you get the fresh fruit home, wash it all thoroughly and lay the berries out to dry. Be particularly gentle with raspberries, which can fall apart easily when handled too much. Once dry, line a baking sheet with foil and spread the berries out so that they aren’t touching. Put the whole tray in the freezer for about an hour, until the berries are hard. Transfer to a labeled freezer-safe bag and store for 3-6 months.
First time canning? Check out this recipe for Mixed Berry Bourbon Jam for a full list of recommended supplies!
Raspberry Cherry Lime Jam
- 1 pound raspberries
- 1 ½ pounds cherries, pitted and left whole
- 2 cups granulated sugar
- ¼ cup lime juice
- First, prepare your jars and lids as per proper canning procedures.
- Combine berries, cherries, and sugar in your preserving pot over medium heat. Add the lime juice, and cook for 30-40 minutes, stirring frequently, until the jam has reached its setting point. Remove from heat.
- Using proper canning procedures, pour the finished jam into prepared jars leaving a 1/2 inch headspace. Remove any air bubbles with a chopstick or bubbler. Wipe the rims clean, apply the lids, and tighten the rings to finger-tip tightness. Process for 10 minutes in a water bath canner to seal.
- Once processed, set the jars on a folded kitchen towel and let them rest undisturbed for 24 hours. Properly sealed jars will keep for up to one year in a cool dark place; any that have not sealed should be put in the fridge and eaten first.
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7 thoughts on “Raspberry Cherry Lime Jam”
Just printed this recipe and I am so excited to try it! Sound absolutely delicious!
Thanks Mindee! I hope you enjoy!
Do the cherries break down or do they stay pretty while? I know I had to help them in a past recipe.
Cherries don’t break down too much in cooking. I like to leave them whole as to preserve as much of the cherry juice as possible, but I also don’t mind a chunky jam. For something smoother, I recommend chopping the cherries before putting them in.
I just made this and the tiny bit I tasted was wonderful. I smash down the cherries (this didn’t specify sweet or sour – I used sweet as both Organic cherries and raspberries are in sale right now) with a potato masher because I get the jam consistency I want better that way. I live at high altitude, so didn’t change the recipe except for more time in the water batch, of course.
Thanks! I’ve saved this.
I’m so glad you enjoyed it Alyson!!
Can’t wait to try this recipe! Thank you for posting!