Strawberry Raspberry Jam This jam has the great flavor of raspberries without all the seeds--and it's more exciting than plain strawberry.
Ingredients 2 1/2 tbsp Sure-Jell pectin labeled "For less or no sugar recipes" 1 1/4 cups sugar 1 1/2 cups coarsely mashed strawberries 1 1/4 cups coarsely mashed raspberries 1 1/4 cups unsweetened berry juice blend 1 1/2 tbsp lemon juice 1/4 tsp butter
Preparation 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. 2. Add remaining 1 cup sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat. 3. Ladle jam into heatproof jars and close with lids. Let cool to room temperature.
Canning is the best way to make summer produce last through the year. Try our recipes for jams and preserves.