Serves: 6
Total Calories: 581

1 pint strawberries fully ripe
1 (10-ounce) package raspberry sweetened, thawed
3 cups sugar
1 cup light corn syrup
1 (3-ounce) pouch liquid pectin
2 tablespoons lemon juice

Rinse and stem strawberries. In a medium bowl, crush berries, one layer at a time. Measure 1 cup berries and juice. Transfer to a large bowl set aside.

In a strainer, drain raspberries reserve juice. In the medium bowl, crush raspberries. Measure berries, adding enough juice to equal 1 cup add to the strawberries.

To berry mixture, add sugar and corn syrup, stirring until well blended. Scrape sides of bowl let stand for 10 minutes.

In a small bowl, stir pectin and lemon juice. Add to fruit mixture and beat vigorously for 3 minutes, scraping bowl occasionally. Pour into sterilized glass or rigid plastic containers, leaving 1/2 -inch headspace. Cover tightly and let stand at room temperature until set (as long as 24 hours).

Jam can be stored in the refrigerator up to one month or in the freezer up to 1 year.

Nutritional Facts:

Serves: 6
Total Calories: 581
Calories from Fat: 0

More Recipes from the Timesaver Cookbook:
No-Cook Berry Jam