Raspberry And Blueberry Jam

1. 1

   Mash raspberries and blueberries in a very large stainless steel or enamel saucepan.

2. 2

   Remove thin outer rind from orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Add to saucepan. Remove and discard remaining white rind. Finely chop orange in food processor with on/off motion to measure 1/2 cup (125 ml). Add orange pulp, sugar and lemon juice to saucepan.

3. 3

   Bring fruit to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.

4. 4

   Ladle into sterilized jars and process as directed.

5. 5

   Raspberry Cranberry Jam: Replace blueberries with 2 cups (500 ml) fresh or frozen cranberries, finely chopped.

6. 6

   Raspberry Plum Jam: Replace blueberries with 2 cups (500 ml) finely chopped plums. A small amount of finely chopped fresh mint makes a nice addition.

* Per serving · 4 servings · Values may vary.

No additional tips available.