• 2 Cups California raisins*
  • 36 Ounces all fruit, strawberry preserves
  • 12 Ounces frozen wild or cultivated blueberries, thawed*
  • 12 Ounces frozen cherries, thawed*, mashed or chopped
  • 1/2 Teaspoon salt
  • *on USDA Foods Available List for Schools


In a large nonreactive pot melt preserves over medium low heat, stirring. Add raisins, blueberries, and cherries. Cook, stirring until fruit begins to break down and mixture begins to thicken. Remove from heat and cool completely. Store refrigerated.

Nutrition Facts Per Serving

Calories 59 (Calories from Fat 0%); Total Fat 0 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 18; Potassium 53; Total Carbohydrate 15; Dietary Fiber 1; Sugars 11; Protein 0; Calcium 3; Iron 0;

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A ΒΌ cup serving of raisins provides 7% of the daily value for fiber.