Recipe by CoffeeB
From the cookbook, Summer in the Country, this recipe uses a combination of blueberries & raspberries. Use 6 cups of your favorite berries to invent your own flavors!
Top Review by Areesa73
Not only is this easy to make, but its incredibly tasty!!! I think you could put any kind of fruit in there that you would like. I followed the recipe exactly, however, I added sugar to taste. I put the first cup in, tasted it and it was perfect so I didn't add anymore. I think this depends on how ripe your fruit is, so I would suggest adding the sugar and then tasting it before adding more.
The consistancy is thinner than some jams, but I love it that way. It is thinner than some jams but thicker than syrup.
This is the first time I have ever made jam because I thought it would be too hard. I am going to use the recipe to make more. If I would have known it was this easy, I would have been making my own all along.
- 4 cups blueberries, crushed
- 2 cups raspberries, crushed
- 5 cups sugar
- 2 tablespoons lemon juice
- 3⁄4 cup water
- 1 3⁄4 ounces dry pectin
Directions See How It's Made
- Combine blueberries and raspberries in a large bowl.
- Stir in sugar and lemon juice.
- Let stand for 10 minutes.
- In a small saucepan, bring water and pectin to a boil.
- Boil for one minute, stirring constantly.
- Add to fruit mixture; stir for 3 minutes.
- Ladle into freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight at room temperature before freezing.
- May be frozen up to one year.
- Store in refrigerator up to 3 weeks after opening.