Strawberry Raspberry Jam
Annabelle Breakey
This jam has the great flavor of raspberries without all the seeds. Plus, it's way more exciting than plain strawberry.
How to Make It
Step 1
1
Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in berries, then berry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.
Step 2
2
Add remaining 1 cup sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.
Step 3
3
Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month.
Step 4
4
*We used Santa Cruz Organic Berry Nectar.
Step 5
5
Note: Nutritional analysis is per tbsp.
Ingredients
2 1/2 tablespoons (half a 1 3/4-oz. package) Sure-Jell pectin labeled "For less or no sugar needed recipes"
1 1/4 cups sugar, divided
1 1/2 cups coarsely mashed strawberries (from 1 lb. fruit)
1 1/4 cups coarsely mashed raspberries (12 oz.)
1 1/4 cups unsweetened berry juice blend*
1 1/2 tablespoons lemon juice
1/4 teaspoon butter (prevents foaming)
Directions
Step 1
1
Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in berries, then berry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.
Step 2
2
Add remaining 1 cup sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.
Step 3
3
Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month.
Step 4
4
*We used Santa Cruz Organic Berry Nectar.
Step 5
5
Note: Nutritional analysis is per tbsp.
