Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

total:
25 mins
Yield:
Makes 4 jars (8 oz. each)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add remaining 1 cup sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.

  • 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.

Nutrition Facts

23 calories; calories from fat 3%; protein 0.1g; fat 0.1g; carbohydrates 5.7g; fiber 0.5g; sodium 4.7mg.
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