Prep 15 mins
Cook 15 mins
I use a combination of fruits which I freeze when leftover from other jams I make over the summer. Strawberry, blueberry, raspberry, nectarine, cherry! It's different every time but always so yummy!
- Sterilize jars and lids.
- Pulse chop fruit in food processor.
- Cook with sugar until full rolling boil, one minute.
- Add pectin and boil one minute more.
- Add butter to reduce foam.
- Skim and pour into jars and seal.
- Makes about 8 cups, or 8 jars of jam.