Strawberry Raspberry Jam

1. 1

   You will also need 6 (12 ounces) jelly or jam jars, boiled or washed in HOT soapy water, then rinsed in HOT water Smash the raspberries and strawberries and place them in a large sauce pot with the water.

2. 2

   Bring to a simmer over medium-high heat then add the sugars.

3. 3

   Turn heat to high and bring to a rolling boil, stirring often.

4. 4

   Quickly stir in the pectin and let boil for 1 minute, stirring constantly.

5. 5

   Remove from the heat and ladle into the jars to about 1/2-inch from the top.

6. 6

   Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.

7. 7

   The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.

No nutritional information available.

No additional tips available.