Orange-Berry Jam

1. 1

   Place raspeberries and blueberris in a food processor; cover and process until blended.

2. 2

   Transfer to a Dutch overn.

3. 3

   Stir in the sugar, orange segments, lemon juice and orange peel.

4. 4

   Bring to a full rolling boil over high heat, stirring constantly.

5. 5

   Stir in pectin.

6. 6

   Boil for 1 minute, stirring constantly.

7. 7

   Remove from heat; skim off foam.

8. 8

   Ladle hot mizture into hot sterilized half-pint jars, leaving 1/4 inch headspace.

9. 9

   Remove air bubbls; wipe rims and adjust lids.

10. 10

    Process for 5 minutes in a boiling-water canner.

No additional tips available.