Bluebarry Raspberry Freezer Jam

By á-47

Makes about 5 half pints

Ingredients

• 3 1/2 cups bulueberries'2 13/4 cups raspberries
• 1 3/4 cup sugar
• 1 Tbsp. lemon zest
• 2 Tbsp. fresh lemon juice
• 5 Tbsp. Instant Pectin

Preparation

Step 1

Pulse blueberries in a food processor 3 times or until crushed to measure 2 cups, stopping to scrape down sides.

Place raspberries in a large glass or nonmetallic bowl; mash with a potato masher until crushed. Add blueberries, sugar and next 2 ingredients, stirring well. Let stand 15 minutes.

Gradually stir in pectin; stir 3 minutes. Let stand 30 minutes.

Spoon mixture into jars. Apply lids and banes and adjust loosely. Place jars in freezer.


Store in freezer up to one year.