Canning Recipes Twice Berried Jam Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 1 quart stemmed strawberries 1 1/2 pints raspberries 2 tablespoons fresh lemon juice 1 tablespoon grated lemon peel 1 package Ball 100% Natural Fruit Jell No Sugar Needed Pectin Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Wash and crush strawberries. Measure 2 cups; set aside. Wash raspberries. Measure 1 cup whole raspberries; set aside. Crush remaining raspberries and measure 1 cup. In a large saucepot, combine berries, lemon juice and lemon peel. Gradually stir pectin into fruit mixture using a whisk or fork to prevent lumping. Stir constantly to dissolve pectin. Bring mixture to a full boil over high heat, stirring constantly to prevent scorching. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Carefully ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until resistance is met -- fingertip tight. Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about four 8-ounce jars. Comments: Sugar may be added when fruit and pectin mixture comes to a full boil. Boil hard 1 minute, stirring constantly. If using a non-sugar sweetener, boil fruit and pectin mixture 1 minute, stirring constantly. Remove from heat and stir in non-sugar sweetener. © 2008 canning-recipes.com contact