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+ servings

Raspberry Cherry Lime Jam

Every day is summer with a small batch of Raspberry Cherry Lime Jam.

Course Preserve
Cuisine American
Keyword cherry, home canning, jam, lime, preserving, raspberry
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 half pints


  • 1 pound raspberries
  • 1 ½ pounds cherries, pitted and left whole
  • 2 cups granulated sugar
  • ¼ cup lime juice


  1. First, prepare your jars and lids as per proper canning procedures.
  2. 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.
  3. 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.
  4. 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.