Strawberry Raspberry Jam

MizEmerilLagasse's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 6 12ounce ...

• 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.

Reviews

[rysharen]

This jam is wonderful I made it as the directions said except I do not turn my jars upside down in the first place. If they are going to seal they will without turning them upside down first.

[Aly and Jack's MOM]

Strawberry Raspberry Jam recipes are hard to come by. I was happy to find this one. I used fresh fruits and it turned out very nice. A little sweet and little tart. We love it. Thanks for sharing.