 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 48 |
|
This jam turns a beautiful color and tastes really good! Expect a refreshing, sweet flavor from the added orange segments and grated orange peel. Earlene Ertelt, Woodburn, OR Ingredients:
3 cups fresh raspberries |
2 cups fresh blueberries |
6-1/2 cups sugar |
1/2 cup finely chopped orange segments |
2 tablespoons lemon juice |
4 teaspoons grated orange peel |
1 pouch (3 ounces) liquid fruit pectin |
Directions:
1. Place raspberries and blueberries in a food processor; cover and process until blended. Transfer to a Dutch oven. Stir in the sugar, orange segments, lemon juice and orange peel. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints.
|
|