3 cups raspberries
16-oz. can sweet cherries, drained (reserve liquid)
1/2 cup corn syrup
1 tablespoon lemon juice
5 cups sugar
Reserved liquid plus water to make 3/4 cup
1 3/4 oz. pkg. powdered fruit pectin

Fully crush raspberries; measure 2 cups. Finely chop sweet cherries; measure 1 cup. In 4-quart bowl, combine raspberries, cherries, corn syrup, lemon juice and sugar; mix well. Let stand 10 minutes.

In small saucepan, combine liquid and powdered pectin. Heat to full rolling boil, stirring constantly; boil 1 minute. Pour hot pectin mixture into fruit mixture; stir vigorously 3 minutes. Ladle jam into clean jelly glasses or moisture-vaporproof freezer containers leaving 1/2 inch headspace. Cover with tight-fitting lids; label. Let stand for several hours at room temperature or until set. Store jam in refrigerator up to 3 weeks or in freezer up to 3 months. Makes 8 cups.

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