Cranberry Cherry Conserve

4 cups cleaned cranberries, coarsely chopped
4 cups frozen sweet cherries, thawed, coarsely chopped
1 orange, seeded and ground
2 cups water
4 cups sugar
1 cup chopped pecans
1 cup seedless raisins
1 pouch liquid pectin

Prepare home canning jars and lids according to manufacturer's instructions.

Combine cranberries, cherries, orange and water in a 6- to 8-quart saucepan. Simmer over medium heat 5 minutes, stirring occasionally.

Add sugar, pecans and raisins and bring to a full, rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat and stir in liquid pectin.

Carefully pour hot conserve into a hot jelly jar, leaving 1/4-inch head space. Wipe jar rim clean; place lid on and screw band down evenly and firmly. Place closed jar in canner. Repeat for each jar.

Process 15 minutes in boiling water bath canner.

Makes about 6 12-ounce jars.

[Newspaper clipping. I like this one already, if only because "coarsely" is spelled correctly.]