 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 64 |
|
Two kinds of berries make this jam deliciously different. I always keep some on hand.—Irene Hagel, Choiceland, Saskatchewan Ingredients:
5 cups fresh or frozen raspberries |
3 cups fresh or frozen blueberries |
1 tablespoon bottled lemon juice |
1 tablespoon grated lemon peel |
1 package (1-3/4 ounces) powdered fruit pectin |
6 cups sugar |
Directions:
1. In a Dutch oven, combine the berries, lemon juice, peel and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 8 half-pints.
|
|