26
Oct
Blueberry/Rasberry Jam
1 pint blueberries
1 quart red raspberries
7 cups sugar
1 bottle liquid fruit pectin
Crush berries; measure 4 cups (if necessary add water to make full amount).
Add sugar; mix well. Heat to full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin; skim.
Pour into hot sterilized jars; seal. Makes 10 half pints.
Tags: Blueberry/Rasberry Jam, Quick Cook