Raspberry and Blueberry Jam |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I have not tried this jam. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserving. Ingredients:
3 cups fresh unsweetened raspberries (750 ml) or 3 cups frozen raspberries (750 ml) |
2 cups fresh unsweetened blueberries (500 ml) or 2 cups frozen blueberries (500 ml) |
1 large orange |
6 1/2 cups granulated sugar (1.625 l) |
2 tablespoons lemon juice (25 ml) |
1 tablespoon liquid fruit pectin (1 pouch) |
Directions:
1. Mash raspberries and blueberries in a very large stainless steel or enamel saucepan.
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. 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. Ladle into sterilized jars and process as directed.
5. Raspberry Cranberry Jam: Replace blueberries with 2 cups (500 ml) fresh or frozen cranberries, finely chopped.
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.
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