Crown jewels of summer combine in this royal-coloured jam. In winter make this with slightly thawed frozen berries.
- Portion size 25 servings
- Credits : Canadian Living Magazine: September 2003
- 4 cups blueberries
- 2 cups raspberries
- 1 pkg light fruit pectin crystals
- 3 1/2 cups granulated sugar
MethodIn large Dutch oven, crush blueberries with raspberries. Mix pectin crystals with 1/4 cup (50 mL) of the sugar; stir into berry mixture. Bring to full rolling boil over high heat, stirring constantly with long wooden spoon. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.
Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.
Process in boiling water canner for 10 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Store in cool, dry, dark place for up to 1 year.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 1 mg
- Protein 0 g
- Calories 41.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 11 g
- Vitamin C 2.0