Annabelle Breakey
Total Time
25 Mins
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.

How to Make It

Step 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

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

Step 3

Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month.

Step 4

*We used Santa Cruz Organic Berry Nectar.

Step 5

Note: Nutritional analysis is per tbsp.

Ratings & Reviews

SFLightFoodLvr's Review

July 21, 2011
This was my first attempt to make jam and it came out great. Nice flavor, not too sweet, a big hit with friends and family. I'm going to try more jam and canning recipes as a result.