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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This actually was a mistake on my part when I was going to make raspberry jam and found out that I didn't have enough raspberries to make it. I'm almost glad that I didn't though because then I wouldn't have made this great recipe. Ingredients:
2 (12 ounce) bags frozen raspberries, thawed |
6 ounces frozen strawberries, thawed |
1/4 cup water |
5 cups sugar |
1 1/2 cups brown sugar |
3/4-1 cup liquid pectin (1 1/2 of those little pouches) |
Directions:
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. Bring to a simmer over medium-high heat then add the sugars.
3. Turn heat to high and bring to a rolling boil, stirring often.
4. Quickly stir in the pectin and let boil for 1 minute, stirring constantly.
5. Remove from the heat and ladle into the jars to about 1/2-inch from the top.
6. Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.
7. The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.
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