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Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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.
Most Helpful

4 5

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.

5 5

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.