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Very Berry Spread

Two kinds of berries make this jam deliciously different. I always keep some on hand.—Irene Hagel, Choiceland, Saskatchewan
  • Total Time
    Prep: 15 min. Process: 10 min.
  • Makes
    about 8 half-pints

Ingredients

  • 5 cups fresh or frozen raspberries
  • 3 cups fresh or frozen blueberries
  • 1 tablespoon bottled lemon juice
  • 1 tablespoon grated lemon zest
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 6 cups sugar

Directions

  • In a Dutch oven, combine the berries, lemon juice, zest and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 22g carbohydrate (20g sugars, 1g fiber), 0 protein.

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