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Strawberry Raspberry Jam

Annabelle Breakey
Total time 25 mins
Yield

Makes 4 jars (8 oz. each)

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

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)

Nutrition 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

How to Make It

  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.

  4. *We used Santa Cruz Organic Berry Nectar.

  5. Note: Nutritional analysis is per tbsp.