Strawberry Raspberry Jam

Strawberry Raspberry JamRecipe
Annabelle Breakey

This jam has the great flavor of raspberries without all the seeds. Plus, it's way more exciting than plain strawberry.

Makes 4 jars (8 oz. each)


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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)


Total: 25 Minutes

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. Keeps, chilled, up to 1 month.

*We used Santa Cruz Organic Berry Nectar.

Note: Nutritional analysis is per tbsp.

Created date

June 2011

Nutritional Information

Calories 23
Caloriesfromfat 3 %
Protein 0.1 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 5.7 g
Fiber 0.5 g
Sodium 4.7 mg
Cholesterol 0.0 mg