Orange-Berry Jam Recipe

By dette

"This jam turns a beautiful color and tastes really good!" Expect a refreshing, sweet flavor from the added orange segments and grated orange peel. Earlene Ertelt, Woodburn, OR

Ingredients

• Ingredients
• 3 cups fresh raspberries
• 2 cups fresh blueberries
• 6-1/2 cups sugar
• 1/2 cup finely chopped orange segments
• 2 tablespoons lemon juice
• 4 teaspoons grated orange peel
• 1 pouch (3 ounces) liquid fruit pectin

Details

Servings 48
Preparation time 30mins
Cooking time 35mins

Preparation

Step 1

Directions
Place raspberries and blueberries in a food processor; cover and process until blended. Transfer to a Dutch oven. Stir in the sugar, orange segments, lemon juice and orange peel. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints.
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 equals 113 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 29 g carbohydrate, 1 g fiber, trace protein.