This is a very simple recipe and so very good. I found this in the Ball Complete Book of Home Preserving, but I have altered it. The original recipe calls for a package of pectin. When you can with apples as well as cranberries, they are high in natural pectin, so it is not necessary to add additional pectin. Not sure why Ball’s adds the added pectin when it is not necessary. This is not the first recipe that I have found in their material that has added pectin when not needed.

Ingredients

2 ½ cups raspberries

2 cups cranberries

1 cup finely chopped cored peeled apples

3 ½ cups sugar

1 cup liquid honey

½ tsp butter or margarine

Directions

• In a large, deep stainless-steel saucepan, combine raspberries, cranberries, apples, sugar, honey, and butter.  Stir well.  Let stand at room temperature for 15 minutes. 
• Meanwhile, prepare canner, jars, and lids.
• Over medium heat, stirring frequently, bring fruit mixture to a full rolling boil that cannot be stirred down.  Boil hard, stirring constantly, for 2 minutes.  Remove from heat and skim off foam. 
• Ladle hot preserves into hot jars, leaving ¼ inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot preserves.  Wipe rim.  Center lid on jar.  Screw band down to fingertip tight.
• Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid and wait 5 minutes.  Remove jars, cool and store. 

I hope you enjoy this recipe as much as my family does. This makes a great holiday gift too. Bon Appetit!