su-Strawberry Raspberry Jam
Annabelle Breakey
Yields Makes 4 jars (8 oz. each) Total Time 25 mins

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.

Strawberry Raspberry Jam