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Ingredientes
- 2 c. crushed raspberries
- 1Â 1/2 c. crushed blueberries
- 1 Tbsp. strained fresh lemon juice
- 5Â 1/2 c. granulated sugar
- 1/2 tsp butter or possibly vegetable oil
- 1 x (3-oz) pouch liquid pectin
Direcciones
- Wash 7 half-pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
- In a large non-aluminum pot, combine the crushed raspberries, crushed blueberries, lemon juice, sugar and butter.
- Over medium-low heat, stirring constantly, heat the mix till the sugar is completely dissolved. Increase the heat to medium-high and bring the mix to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mix to a full rolling boil, stirring constantly.
- Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
- Allow the jam to cold for 5 min before filling the jars to prevent the jam from separating in the jars. Gently stir the jam every minute or possibly so to distribute the fruit.
- Ladle the warm jam into 1 warm jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.
- Process in a boiling water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet). -
- Preserves," by Linda J. Amendt
