I came up with this two years ago when I was given a precious small bowl of wild black raspberries.

Dede's Black Razzlecherry Jam

3 Cups finely chopped sweet cherries (washed, stemmed, pitted &
chopped in a food processor – then measured)
1 Cup black raspberry puree*
1 Box powdered pectin
1/4 Cup bottled lemon juice (use only with sweet cherries)
5 Cups sugar

*to make puree – mash about 1 1/2 to 2 cups wild black raspberries
in a small saucepan. Heat until soft. Mash berries again. Press
mixture through a fine sieve or food mill to remove seeds. Measure 1
cup puree and proceed.
Mix cherries, puree, pectin and lemon juice in a large saucepan.
Bring to a boil over high heat, stirring constantly.
Add sugar all at once and stir until dissolved. Return to a rolling
boil. Boil hard for one full minute, stirring constantly.
Remove from heat. Skim foam. Ladle hot into hot jars, leaving 1/4"
headspace. Wipe jar rims carefully. Cap. Process for 10 minutes in a
boiling water bath.

Yields about six 8 ounce jars.

Adapted from a Ball Blue Book recipe.

okbarb said:

Thank you Dede.  I will be making this.  This is just what I needed.

You are welcome. It's the best one I have made I think. Really tasty. Next to that was a cherry pie jam – you just add vanilla to a cherry jam revipe. OMG lol.

Dede