Monday, June 28, 2010

Strawberry Raspberry Jam

 

All these cheap berries in the store get me excited. I've already stashed some frozen blackberries and blueberries for later in the year, and the strawberries and raspberries were calling to me to make jam!

This is just like my strawberry jam recipe , but with a proportion of the fruit raspberries.

Strawberry Raspberry Jam
recipe adapted from Sure-Jell

6 cups prepared fruit (I did about 4 cups strawberries, 2 cups of raspberries)
1 - 1.75 oz box pectin
1/2 tsp butter
7 cups sugar, measured into a seperate bowl.

Fill the boiling water canner halfway with water and bring it to a simmer. Wash the jars and bands in hot soapy water and rinse with warm water. It is best if the jars and bands are warm when the hot jam is added. 

Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

Stem berries, and crush them. The more berries you leave whole, the chunkier the jam will be. Measure exactly 6 cups crushed fruit  into the large sauce pot.  Stir pectin into the fruit in the saucepot. Add butter to reduce foaming and bring mixture to a full roiling boil on high heat, stirring constantly. 

Stir in sugar. Return to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat, skim off foam with a metal spoon

Ladle immediately into jars, filling within 1/8 inch of tops. Wipe jar rims and thread with a damp cloth. Cover with a lid, the screw the band on tightly. Using the canning tong thingys, lift into the canner. When all the jars are in the canner, the water must cover the jars by 1 to 2 inches. Add some water from your lid pot to the canner, if necessary. Cover the canner and bring water to a gentle boil, and process 10 minutes.

Remove jars and place upright on towel to cool completely. This is the best part of the process is when you hear your jars "popping" because you know you did it correctly! After jars cool, check the seals by pressing the middles of the lids, and if they spring back, the lids are not sealed and those should go into the frig. 

Easy Cooking | Simple Cooking  

2 comments:

  1. This look so DELICIOUS ! I really want to try this recipe at home but nothing ever turns out like it looks in the pictures!
    Yours look great!
    user Tillamook Hotels Oregon

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