Strawberry Raspberry Freezer Jam Recipe
No Cooking Required

*Note - if you are planning to remove all or some of the raspberry seeds, ensure you still have 1 cup of prepared raspberry fruit left for the recipe.

Ingredients

2 cups crushed strawberries (about 1 1/2 pints fresh)
1 cup red and/or black raspberries
1 pkge. fruit pectin (Example - Bernardin)
3 1/2 cups granulated sugar
1/2 cup corn syrup
3 tbsps. lemon juice (bottled)

Directions

*Note - If desired, put part or all of the raspberries through a sieve or a food mill to remove seeds, ensure you have 1 cup of raspberries left, (after removing the seeds), for the recipe.

Wash, and hull the strawberries, and crush them, one layer at a time, and measure 2 cups into a large bowl.

Wash and drain the raspberries, then stir them into the strawberries.

Gradually add the Fruit Pectin, stirring until it is all dissolved.

Stir 2 minutes longer, then let stand for 30 minutes, stirring occasionally.

Gradually add the sugar, corn syrup and lemon juice into the fruit mixture, stirring until sugar dissolves. Stir 5 minutes longer.

Ladle the jam into clean mason jars, or other freezer safe containers, to within 1/2 inch of the top rim (head space).

Wipe jar/container rim, removing any stickiness.

Using a rubber spatula, remove air bubbles.

Cover with lids and let stand at room temperature until set.

Freeze or refrigerate within 24 hours.

Store in the freezer for up to 1 year, or the refrigerator for up to 3 weeks.

This recipe make approx. 6 - 250 ml. size jars.

How about making some delicious muffins, scones, or pancakes, or raspberry waffles to top with your amazing Raspberry Jam?