No Cook Strawberry-Raspberry Jam

1. 1

   Thoroughly crush strawberries with potato masher; do the same with raspberries.

2. 2

   Measure a scant cup of each of the berries. Stir mixed fruit and sugar until well blended.

3. 3

   Let stand 10 minutes.

4. 4

   Stir together liquid pectin and lemon juice; bring to boil.

5. 5

   Stir liquid pectin mixture into berry mixture until well mixed.

6. 6

   Continue heating and stirring 3 minutes.

7. 7

   Ladle into 5 (8 ounce) glass or plastic freezer containers, leaving 1/2-inch headspace.

8. 8

   Cover with lids.

9. 9

   Let stand at room temperature for 24 hours or until set.

10. 10

    Store in refrigerator up to 3 weeks or in freezer up to 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.