Two Berry Freezer Jam

1. 1

   Put raspberries in a large bowl and gently crush with wooden spoon or potato masher until the fruit is juicy but still slightly chunky.

2. 2

   Put blackberries in a blender and process until well blended, 1 minute.

3. 3

   Place a strainer over bowl with raspberries, pour blackberry puree into strainer, and press puree through strainer, using a flexible spatula. Continue to press and scrape to strain as much blackberry pulp as possible, leaving mostly seeds in the strainer. You should have about 1 cup puree.

4. 4

   Squeeze lemon juice. Put sugar, pectin, and salt in a small bowl and stir to blend. Add to large bowl with raspberries and blackberry puree. Add lemon juice and stir constantly for 3 minutes.

5. 5

   Spoon jam into clean freezer containers, seal with lids, and refrigerate at least 30 minutes to let jam set up. After 48 hours, jam will be somewhat firmer. Once it's set, you can freeze it if you like.

6. 6

   Serve on toast, in peanut butter sandwiches, and as a topping for ice cream or fresh peaches. Store in refrigerator up to 1 week or in freezer up to 1 year.

No additional tips available.