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| Twice Berried Jam
1 quart of stemmed strawberries
1 1/2 pints of raspberries
2 tablespoons of fresh lemon juice
1 tablespoon of grated lemon peel
1 package Ball 100% Natural Fruit Jell No Sugar Needed Pectin
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Wash and crush strawberries. Measure 2 cups; set aside. Wash raspberries. Measure 1 cup whole raspberries; set aside. Crush remaining raspberries and measure 1 cup.
In a large saucepot, combine berries, lemon juice and lemon peel. Gradually stir pectin into fruit mixture using a whisk or fork to prevent lumping. Stir constantly to dissolve pectin. Bring mixture to a full boil over high heat, stirring constantly to prevent scorching. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Carefully ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about four 8-ounce jars.
Comments: Sugar may be added when fruit and pectin mixture comes to a full boil. Boil hard 1 minute, stirring constantly. If using a non-sugar sweetener, boil fruit and pectin mixture 1 minute, stirring constantly. Remove from heat and stir in non-sugar sweetener.
Source:
"Allistra Corporation's recipe archive at http://www.homecanning.com/"
S(Formatted for MC6):
"07-12-2001 by Joe Comiskey - jcomiskey@krypto.net"
Recipe distributed by Melissa Mixon, Ph.D., R.D., L.D., Extension Home Economics Leader and Human Nutrition Specialist
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