Strawberry Raspberry Jam

Name: Strawberry Raspberry Jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 12ounce jars
Ingredients: 2 (12 ounce) bags frozen raspberries, thawed; 6 ounces frozen strawberries, thawed; 1/4 cup water; 5 cups sugar; 1 1/2 cups brown sugar; 3/4-1 cup liquid pectin (1 1/2 of those little pouches)

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Recipe by MizEmerilLagasse

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.

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READY IN: 25mins

YIELD: 6 12ounce jars

UNITS: US

INGREDIENTS

Nutrition

2

(12 ounce) bags frozen raspberries, thawed
6

ounces frozen strawberries, thawed
¹⁄₄

cup water
5

cups sugar
1 ¹⁄₂

cups brown sugar
³⁄₄ - 1

cup liquid pectin (1 1/2 of those little pouches)

DIRECTIONS

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.
Bring to a simmer over medium-high heat then add the sugars.
Turn heat to high and bring to a rolling boil, stirring often.
Quickly stir in the pectin and let boil for 1 minute, stirring constantly.
Remove from the heat and ladle into the jars to about 1/2-inch from the top.
Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.
The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.

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