Strawberry Raspberry Jam
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Ingredients
2 ½ tablespoons (half a 1 3/4-ounce package) pectin in jelly labeled "For recipes with or without less sugar"
1 ¼ cups sugar, divided
1 ½ cups mashed strawberries (from 1 pound of fruit)
1 ¼ cups coarsely mashed raspberries (12 ounces)
1 ¼ cups unsweetened berry juice mixture*
1 ½ tablespoons lemon juice
¼ teaspoon butter (prevents foaming)
To make
This jam has a great taste of pitted raspberries. In addition, it is much tastier than ordinary strawberries.
Combine the pectin and 1/4 cup sugar in a 5-6 cc container. Add the berries, then the berry and lemon juice and butter. Bring the mixture to a boil over high heat, stirring frequently.Add the remaining 1 cup sugar. Bring the jam to a boil, stirring occasionally. Cook, stirring constantly, for 1 minute. Remove from heat.Pour the jam into heat-resistant jars and cover with lids. Allow to cool to room temperature. Stored chilled for up to 1 month.* We used organic Santa Cruz berry nectar.Note: Nutritional analysis is given on a tablespoon.
Combine the pectin and 1/4 cup sugar in a 5-6 cc container. Add the berries, then the berry and lemon juice and butter. Bring the mixture to a boil over high heat, stirring frequently.Add the remaining 1 cup sugar. Bring the jam to a boil, stirring occasionally. Cook, stirring constantly, for 1 minute. Remove from heat.Pour the jam into heat-resistant jars and cover with lids. Allow to cool to room temperature. Stored chilled for up to 1 month.* We used organic Santa Cruz berry nectar.Note: Nutritional analysis is given on a tablespoon.
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Author:Admin
Published: 11/20/2023 8:35 PM
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